Why Make This Recipe
Light & Fresh Summer Minestrone Soup is the perfect dish for sunny days. It is loaded with vibrant vegetables and fresh flavors that make each bowl feel like a sunny celebration. This soup is not only easy to make, but it also offers a healthy option for lunch or dinner. With its bright colors and wholesome ingredients, it’s a delightful way to stay cool while enjoying a filling meal.
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 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 vegetables are tender.
- Stir in corn kernels and black pepper. Simmer for 3–4 minutes. Taste and adjust seasoning if needed.
- Remove from heat and stir in basil and lemon juice.
- Ladle into bowls and garnish with Parmesan cheese if desired. Pair with bread or salad for a complete meal.
How to Serve Light & Fresh Summer Minestrone Soup
Serve this delicious minestrone soup warm in bowls. You can add grated Parmesan cheese on top for extra flavor. Pair it with crusty bread or a fresh side salad for a hearty meal. This soup is also great as a light lunch, served with a slice of toast.
How to Store Light & Fresh Summer Minestrone Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3–4 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container for it to expand as it freezes. When ready to enjoy, simply thaw and reheat on the stove.
Tips to Make Light & Fresh Summer Minestrone Soup
- Use fresh, seasonal vegetables for the best flavor.
- Feel free to swap in any vegetables you have on hand. Spinach or kale can be great additions.
- For a heartier soup, add small pasta or grains like quinoa or barley during the simmering stage.
- Adjust the seasoning based on your taste. Add more salt, lemon juice, or herbs as desired.
Variation
You can easily turn this minestrone into a non-vegetarian version by adding cooked chicken or sausage for extra protein. You could also use chicken broth instead of vegetable broth for a different flavor profile.
FAQs
Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator or freezer. The flavors often improve after sitting for a day.
Is this soup vegan?
Yes! This recipe is naturally vegan as it contains no animal products.
Can I add other vegetables?
Absolutely! Feel free to add any vegetables you enjoy or have on hand to customize the recipe. Just adjust the cooking time as needed for firmer vegetables.
Light & Fresh Summer Minestrone Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A delightful and healthy minestrone soup loaded with vibrant vegetables and fresh flavors, perfect for sunny days.
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 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 vegetables are tender.
- Stir in corn kernels and black pepper. Simmer for 3–4 minutes. Taste and adjust seasoning if needed.
- Remove from heat and stir in basil and lemon juice.
- Ladle into bowls and garnish with Parmesan cheese if desired.
Notes
Use fresh, seasonal vegetables for the best flavor. This soup is also great as a light lunch when served with toast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian