Description
A light and fresh Italian-style summer minestrone soup packed with seasonal vegetables, beans, and pasta, finished with basil and Parmesan cheese.
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 (14 oz) can diced tomatoes
- 6 cups chicken or vegetable stock
- 1 cup small pasta (ditalini or orzo)
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 tbsp fresh basil, chopped
- Salt and pepper, to taste
- Parmesan cheese, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and sauté for 5–7 minutes until softened.
2. Add zucchini, green beans, and diced tomatoes. Cook for about 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable stock and bring the soup to a boil. Reduce heat and simmer for 15–20 minutes until vegetables are tender.
4. Meanwhile, cook pasta separately according to package instructions. Drain and set aside.
5. Stir cannellini beans and chopped basil into the soup and simmer for another 5 minutes.
6. Add cooked pasta just before serving. Garnish with Parmesan cheese and serve hot.
Notes
Cooking the pasta separately helps prevent it from becoming too soft in the soup.
Use vegetable broth instead of chicken broth to keep the soup vegetarian.
This soup stores well and flavors deepen the next day.