Summer Vegetable Minestrone Soup
A light and colorful soup loaded with fresh summer vegetables, beans, and pasta—perfect for a healthy seasonal meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
2 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 yellow squash, diced
1 cup fresh corn kernels (about 2 ears)
1 cup green beans, trimmed and cut into 1-inch pieces
1 (14.5 oz) can diced tomatoes
4 cups vegetable broth
1 cup small pasta (like ditalini or elbow macaroni)
1 (15 oz) can cannellini beans, drained and rinsed
1 tsp dried oregano
1 tsp dried basil (or 1 tbsp fresh chopped)
Salt and pepper, to taste
Fresh parsley or basil, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 minutes until softened.
Stir in zucchini, yellow squash, corn, and green beans; cook 3 minutes more.
Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add pasta and cook until al dente, about 8–10 minutes.
Stir in cannellini beans and heat through. Adjust seasoning as needed.
Serve hot, garnished with fresh parsley or basil.
Notes
Swap pasta for quinoa or farro for a gluten-free option.
Add chopped spinach or kale at the end for extra greens.
For a richer flavor, stir in a spoonful of pesto before serving.
Find it online: https://allrecipesmade.com/summer-vegetable-minestrone-soup/
