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