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.
Equipment
- Large pot or Dutch oven
- Chef’s Knife
- Cutting Board
- Ladle
- Wooden Spoon
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
Instructions
- 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
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.