Summer Vegetable Minestrone Soup

Why You’ll Love This Recipe

I love this soup because it’s healthy, filling, and totally flexible. It’s a great way to use up whatever vegetables I have on hand, and I can serve it hot, warm, or even at room temperature. The broth is light but flavorful, and the mix of beans and pasta gives it enough substance to feel like a full meal. It’s also one of my favorite make-ahead dishes—flavors only get better with time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion

• Garlic

• Carrots

• Zucchini

• Yellow squash

• Green beans

• Corn kernels (fresh or frozen)

• Canned diced tomatoes

• Vegetable broth

• Canned cannellini or kidney beans (drained and rinsed)

• Small pasta (like ditalini or elbow)

• Fresh basil

• Salt and pepper

• Optional: Parmesan cheese, red pepper flakes, lemon juice

Directions

1. I heat olive oil in a large pot over medium heat and sauté diced onion and garlic until softened and fragrant.

2. I add chopped carrots, zucchini, squash, green beans, and corn, cooking for a few minutes until they start to soften.

3. I pour in diced tomatoes (with their juices) and vegetable broth, then bring the mixture to a simmer.

4. I stir in the beans and pasta, and let everything cook until the pasta is al dente and the vegetables are tender—about 10–12 minutes.

5. I season the soup with salt, pepper, and a handful of fresh chopped basil. A squeeze of lemon adds a bright finishing touch if I want it extra fresh.

6. I serve it warm, optionally topped with grated Parmesan and a pinch of red pepper flakes.

Servings and timing

This recipe serves 6 and takes about 10 minutes to prep and 25 minutes to cook. I can have it on the table in just over 30 minutes.

Variations

Sometimes I stir in spinach or kale at the end for extra greens. I’ve also added chickpeas or lentils instead of white beans. For a grainy twist, I swap the pasta for quinoa, barley, or farro. If I want a heartier soup, I use chicken or beef broth, or add shredded rotisserie chicken.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The pasta continues to absorb liquid, so I add a splash of broth or water when reheating on the stove or in the microwave. It also freezes well—though I like to freeze it without pasta and add fresh-cooked pasta when serving.

FAQs

Can I make this soup gluten-free?

Yes, I use gluten-free pasta or substitute it with rice or quinoa. The soup stays hearty and delicious without any gluten.

What vegetables can I swap in?

This soup is super flexible—I use bell peppers, peas, tomatoes, leeks, or whatever summer vegetables I have on hand.

Can I make this ahead of time?

Absolutely. The flavors develop even more after sitting for a few hours or overnight. I reheat gently and adjust the seasoning if needed.

Is this soup vegan?

Yes, as long as I use vegetable broth and skip the Parmesan topping or use a plant-based version, it’s completely vegan.

Can I cook the pasta separately?

Yes, and I often do if I’m making a large batch to store. It keeps the pasta from soaking up all the broth and getting mushy.

Conclusion

Summer Vegetable Minestrone Soup is one of those meals I come back to again and again during warm-weather months. It’s easy, adaptable, and full of fresh flavors that make me feel good. Whether I’m cleaning out the fridge or planning a light dinner, this soup always delivers a comforting, satisfying bowl of seasonal goodness.