Print

Simple Summer Minestrone Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

This Simple Summer Minestrone is a vibrant, hearty soup packed with fresh vegetables, cannellini beans, and tender orecchiette pasta. Enhanced by fresh basil, a touch of tomato paste, and Parmesan rind, it delivers a delightful balance of flavors and textures, perfect for a wholesome and comforting meal during the warmer months.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Vegetables & Aromatics

  • 1 Tablespoon Extra virgin olive oil
  • 1/4 cup onion, diced
  • 1/2 cup carrot, cut in half lengthwise, then sliced thinly into half rounds
  • 1/4 cup celery, cut in half lengthwise, then sliced thinly into half rounds
  • 1 clove garlic, chopped
  • 1/8 teaspoon red pepper flakes
  • 28 oz canned diced tomatoes (with juice) or 4 cups chopped fresh tomatoes
  • 2 cups zucchini, unpeeled, cut into quarters lengthwise, then thinly sliced into half rounds
  • 1/4 cup fresh basil, chopped (plus more for garnish)

Other Ingredients

  • 1 Tablespoon tomato paste
  • 4 cups chicken or vegetable broth (or water, plus more broth or water as needed)
  • Parmesan rind (optional)
  • 1 cup Orecchiette pasta (or similar small pasta)
  • 19 oz Cannellini beans (white kidney beans), drained and rinsed
  • 1 Tablespoon basil pesto
  • 1-2 Tablespoons fresh basil, chopped
  • 1/2 teaspoon salt (plus more to taste)
  • Freshly ground pepper, to taste
  • Freshly grated Parmesan, for serving

Instructions

  1. Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, celery, and carrots, stirring and cooking for about 3-4 minutes until they start to soften. Next, add the chopped garlic and red pepper flakes, cooking while stirring for 30-45 seconds. Stir in the tomato paste and cook for another minute to deepen the flavor.
  2. Add Tomatoes and Broth: Pour in the canned diced tomatoes with their juice and add the broth along with the zucchini and optional Parmesan rind. Increase the heat to medium-high and bring the soup to a boil.
  3. Adjust Liquid: As the soup cooks, monitor the thickness. If it looks too thick, gradually add more broth or water to maintain a good soupy consistency, especially as the pasta will absorb liquid when added.
  4. Cook Pasta and Simmer: Once boiling, add the orecchiette pasta and fresh basil to the pot. Season with salt and freshly ground pepper. Reduce the heat to medium or slightly lower and let the soup simmer for 10-15 minutes, stirring occasionally, until the pasta is just tender.
  5. Add Beans and Final Simmer: Stir in the drained cannellini beans and simmer the soup for an additional 5 minutes to heat them through and meld the flavors.
  6. Finish and Serve: Stir in more fresh basil and the basil pesto. Taste and adjust seasoning with additional salt and pepper as desired. Serve the soup hot or warm, garnished with freshly grated Parmesan and extra chopped basil. For additional flavor, consider drizzling olive oil, adding a dollop of pesto, or sprinkling red pepper flakes. This soup is lovely on its own or spooned over toasted crusty bread.

Notes

  • If the soup tastes flat, don’t hesitate to add more salt to brighten the flavors.
  • Using a Parmesan rind during cooking adds a rich umami depth; remember to remove it before serving.
  • Feel free to substitute vegetable broth to make this recipe vegetarian or vegan by omitting Parmesan and pesto or using vegan alternatives.
  • Small pasta shapes like orecchiette work best to absorb flavors without overwhelming the soup.
  • Leftovers reheat well and flavors often deepen after a day.

Find it online: https://cheftinaskitchen.com/simple-summer-minestrone-recipe/