why make this recipe
Light & Fresh Summer Minestrone Soup is the perfect dish for sunny days. It brings together fresh vegetables and flavors, making it both satisfying and healthy. This soup is easy to prepare and uses seasonal ingredients, which means it’s full of vibrant flavors. It’s also a great way to enjoy a variety of vegetables in one bowl. Plus, it’s comforting enough for a light lunch or dinner while remaining refreshing.
how to make Light & Fresh Summer Minestrone Soup
Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and chopped
- 1 (15-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth
- 1 ear fresh corn, kernels sliced off
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese, for garnish (optional)
Directions:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery with salt. Cook for 5–7 minutes until softened.
- Stir in zucchini, yellow squash, and green beans. Cook for another 3–4 minutes.
- Pour in diced tomatoes with juice, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender.
- Stir in corn kernels and black pepper. Simmer for an additional 3–4 minutes. Taste and adjust seasoning as needed.
- Remove from heat. Stir in basil and lemon juice.
- Ladle into bowls and garnish with Parmesan if desired. Serve with bread or salad.
how to serve Light & Fresh Summer Minestrone Soup
This soup is best enjoyed warm. You can serve it in bowls with a sprinkle of grated Parmesan cheese on top for extra flavor. Pair it with a slice of crusty bread or a light salad for a complete meal. The freshness of the vegetables and the bright basil make it a great option for summer get-togethers or family dinners.
how to store Light & Fresh Summer Minestrone Soup
To store the soup, let it cool thoroughly first. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to leave some space in the container as the soup will expand when frozen.
tips to make Light & Fresh Summer Minestrone Soup
- Use fresh, seasonal vegetables for the best flavor.
- You can add other veggies or beans based on your preference.
- For added protein, toss in some diced chicken or turkey.
- If you prefer a thicker soup, you can blend a portion of it before serving.
- Adjust the seasoning to your taste; some people love a little extra lemon or herbs!
variation
You can easily customize this soup. Try adding pasta or quinoa for a heartier meal. If you enjoy a bit of spice, consider adding red pepper flakes. For a creamy version, stir in some heavy cream right before serving.
FAQs
Q: Can I use frozen vegetables?
A: Yes, frozen vegetables work well too. Just add them when you would add the fresh veggies.
Q: Is this soup vegan?
A: Yes, this Minestrone Soup is vegan, but be cautious with the cheese if you add it for garnishing.
Q: How can I make this soup gluten-free?
A: Ensure that the vegetable broth and any added beans are certified gluten-free, and avoid adding pasta unless it’s gluten-free.
Enjoy making this Light & Fresh Summer Minestrone Soup on a sunny day! It’s a delightful way to enjoy the season’s produce in a comforting and satisfying dish.
Print
Light & Fresh Summer Minestrone Soup
A vibrant and healthy soup that brings together fresh vegetables, perfect for summer days.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and chopped
- 1 (15-ounce) can diced tomatoes, with juice
- 1 (15-ounce) can white beans (cannellini or navy), drained and rinsed
- 4 cups vegetable broth
- 1 ear fresh corn, kernels sliced off
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery with salt. Cook for 5–7 minutes until softened.
- Stir in zucchini, yellow squash, and green beans. Cook for another 3–4 minutes.
- Pour in diced tomatoes with juice, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender.
- Stir in corn kernels and black pepper. Simmer for an additional 3–4 minutes. Taste and adjust seasoning as needed.
- Remove from heat. Stir in basil and lemon juice.
- Ladle into bowls and garnish with Parmesan if desired. Serve with bread or salad.
Notes
Best served warm. Can store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg