Vibrant Summer Minestrone

A bright and colorful summer minestrone packed with fresh vegetables, pasta, and Mediterranean flavors. This light yet nourishing soup celebrates the best of summer produce while offering a comforting, wholesome meal perfect for any occasion.

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Préparation 20

Cuisson 30

Temps total 50

Portions: 6 bowls

Plat: Main Course, Soup

Cuisine: Italian, Vegetarian

Calories: 180

Ingredients Equipment Préparation Notes

Ingrédients

Minestrone Base

2 cups vegetable broth preferably low-sodium
1 cup diced tomatoes fresh or canned
1 cup chopped zucchini
1 cup chopped green beans cut into small pieces
1 cup diced carrots
1 cup chopped spinach roughly chopped
1 cup cooked pasta such as small shells or macaroni
2 tbsp extra virgin olive oil
salt and pepper to taste

Optional Garnish

fresh basil or parsley, chopped
grated Parmesan or Pecorino cheese for serving

Équipement

Large pot or Dutch oven
Chef’s Knife
Cutting Board
Ladle
Wooden Spoon

Préparation

Wash and prepare all the vegetables. Cut them into small, even pieces for uniform cooking.
In a large pot, heat the olive oil over medium heat. Add the tomatoes, zucchini, green beans, and carrots. Sauté for 5–7 minutes, stirring occasionally.
Add the vegetable broth, bring to a boil, then reduce the heat and let simmer for 10 minutes.
Add the spinach and let it wilt in the soup for 2–3 minutes.
Stir in the cooked pasta and mix well. Simmer for another 5 minutes.
Season with salt and pepper to taste. Adjust the flavor as desired.
Serve hot in bowls, topped with fresh basil and a sprinkle of grated cheese if desired.

Notes et conservation

For a heartier version, add white beans or shredded chicken. This minestrone can be served hot or at room temperature. It keeps up to 4 days in the refrigerator and can be frozen for up to 3 months.