Summer Minestrone Soup
Summer Minestrone Soup is a vibrant and refreshing dish that captures the essence of sunny days. Bursting with seasonal vegetables and tender pasta in a fragrant broth, this soup is perfect for family gatherings or a light lunch. It’s easy to prepare and even better as leftovers, making it an ideal choice for busy weeknights or leisurely weekends. With its colorful ingredients and delightful flavors, this Summer Minestrone Soup will transport you straight to an Italian piazza.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 1 medium zucchini, diced
- 2 medium carrots, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 medium ripe tomatoes, chopped (or 1 can diced tomatoes)
- 1 cup ditalini pasta (or elbow macaroni)
- 4 cups low-sodium vegetable broth
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash and dice zucchini, carrots, and tomatoes; trim green beans.
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic; cook until translucent (about 3 minutes).
- Stir in zucchini, carrots, green beans; cook until they glisten. Pour in vegetable broth and tomatoes; bring to a boil.
- Reduce heat; simmer for about 15 minutes until veggies are tender but vibrant. Season with salt and pepper.
- Add pasta; cook according to package directions until al dente (about 10 minutes). Stir in basil just before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to swap vegetables based on what's available or add leftover proteins for heartiness. A splash of lemon juice can brighten the flavors. Store leftovers in an airtight container in the fridge for up to five days.