At any given time if you were to pay me a visit, you’d see my veggie bins overflowing with all sorts of vegetables. There comes a time when they need to be used up and this is where the summer minestrone soup comes into play. It can be so versatile, you can absolutely throw in whatever you like and it’s bound to be a satisfying meal. Typically I make soups for our lunch time menus. Nothing quite like a bowl of satisfying goodness to keep the wolf from the door. Of course in the winter time, soups are a staple diet even for an evening meal.
This is a great soup to offer to make when a friend or neighbor is going through some health issues. It’s hearty, it’s vegetarian and oh so healthy. A whole roast chicken is often on our weekly menu, so I usually make a rich broth from the carcass and with that broth I make all sorts of soups, especially in the winter time.
Canellini beans are a great addition to this soup – it definitely adds some fiber to it. Look at all the goodness that goes into it.
I did not have the pasta that it called for, so I added some alphabet pasta. I always have it on hand as our younger daughter loves them, so whenever she visits, I always make a pot of vegetarian soup with some alphabet pasta, it’s like she’s come to expect it 🙂
And here’s the finished pot of the Summer Minestrone Soup.
Summer Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup sliced leeks, white and light green parts only
- 1/2 cup diced celery
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
- 6 cups chicken or vegetable stock
- 1 bay leaf
- 2 teaspoon fresh thyme leaves
- 11/2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 2 cups large diced zucchini
- 1 cup frozen corn
- 2 roma tomatoes, diced
- 1/2 cup small white beans
- 1/2 cup dry small pasta
- fresh basil for garnish
- Grated Parmesan cheese for garnish
Method
- Heat 1 tablespoon olive oil in a large pot on medium high heat. Saute onions, leeks, celery, bell pepper, in olive oil. Cook for 8-10 minutes until softened, lowering the heat to medium to prevent browning. Add the minced garlic and cook for a minute more, until fragrant.
- Add chicken stock, bay leaf, thyme, Italian seasoning and salt to the pot. Increase heat, then bring to a simmer then add the the zucchini, corn, tomatoes, white beans and pasta. Heat to simmer again and lower the heat to maintain a steady simmer. Cook for 10 minutes or until vegetables and pasta are cooked through.
- Garnish with fresh basil and parmesan, then serve.
Looks very good. Thanks for sharing.
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Thanks so much 🙂
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Soup is fabulous and so is your bracelet. Miss you.
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Thanks so much Tracey. How lovely to find you here 🙂 Truly appreciate your visit. Miss you guys too, I hope you survived during the last hurricane.
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Hi Loretta. This is such a great soup[ because you can substitute what you have on hand and it will always taste great.
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Yes, you’re exactly right…. It’s a kind of soup where you can gather all the leftover veggies in your refrigerator and make a wholesome meal with it. Thanks for stopping by.
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Love this wholesome soup! Looks super delicious!!
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Thanks Megala, it was really very tasty, I’m glad it caught your eye 🙂
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Love this lighter version of the soup. So perfect for the season!
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Thanks Ronit, I wish I had some of this today… it’s steaming hot and humid here, in fact we have the AC on….this soup would have done the trick today as it’s so light and flavorful.
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Lets hope fall in on the way. 🙂
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Soup is so comforting this time of year and a fantastic way to use up veggies! Looks so delicious, Loretta!😃💕
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Yes, isn’t it? Except today it’s about 85 deg here and the humidity is kinda nuts
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Yikes, that’s hot!
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Soup is definitely comforting, but today with temperatures in the high 80’s with very high humidity. What’s it like where you are?
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It had been hot but now it’s fall crisp weather but warm days in the 60s and low 70s. Cool mornings and nights.😃
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This is just full of everything good and I see it as another opportunity to use that orzo!!
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Ahh yes Mollie, you can definitely use your orzo here too. It’s so hot and humid here today. what’s it like where you are?
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We had a beautiful day but I wasn’t feeling well and slept all afternoon…I’m worried now that I’ve just missed our one perfect fall day. It’s been hot and humid or cold and humid or storming. We’ve had torrential rains this fall.
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My kind of food, lovely and healthy.
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Thanks Liz, light and flavorful too 🙂
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What a great recipe Loretta – one of my favorite soups that’s healthy and full of veggies! My birthday was on the 22nd and my two sisters have been here for a few days so my commenting is a tad behind. I especially have some “extra” veggies around now that need to be used. Cooling down here in Michigan – 70’s and rain all week 🙂
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Belated birthday wishes to you Judi. 50 and holding? 🙂 Lovely that you had your sisters with you to celebrate. It’s beastly hot here today, 85deg and awfully humid. We haven’t had a good start to Fall yet, it’s either been raining and humid, or hot and humid. The leaves aren’t changing color yet.
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Wonderful! And especially so that the vegetables came out of your garden.
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We love a good minestrone soup anytime of the year, but a summer minestrone is our favorite. Recipe well done, I really like the alphabet pasta substitution.
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