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Summer Vegetable Minestrone

A light and satisfying vegetable soup that's perfect for warm summer days, combining fresh garden veggies for a colorful and flavorful experience.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium zucchini
  • 1 medium yellow squash
  • 2 cup ripe tomatoes as ripe as possible
  • 1 cup green beans little handful
  • 1 medium carrot
  • 3 clove garlic minced
  • 1 medium onion chopped
Liquids and Seasoning
  • 2 tbsp olive oil for sautéing
  • 4 cup vegetable broth
  • to taste salt and pepper to season
Extras
  • 1 can canned beans for added protein
  • 1 cup ditalini pasta optional
  • 1 bunch fresh basil
  • 1/4 cup Parmesan cheese optional, for topping

Method
 

Preparation
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onions and garlic, sauté until fragrant.
  3. Add carrots and green beans, cooking for a few minutes.
  4. Stir in the zucchini, yellow squash, and tomatoes.
  5. Pour in the vegetable broth and season with salt and pepper.
  6. If using, add canned beans and ditalini pasta in the last five to ten minutes of cooking.
Cooking
  1. Simmer on low heat until the vegetables are tender, about 20-25 minutes.
  2. Top with fresh basil and Parmesan cheese before serving.

Notes

This soup tastes even better the next day after flavors meld. Customize by adding any seasonal vegetables or herbs you have on hand.