Dinner

Summer Minestrone Soup Recipe

BySophie Carsel February 11, 2026February 11, 2026

Introduction

This Summer Minestrone Soup is a light yet satisfying dish, perfect for warm days when you want something fresh and full of vibrant flavors. Loaded with tender zucchini, yellow squash, and a fragrant blend of herbs, it’s a quick and healthy meal that comes together easily.

A white bowl filled with a colorful soup featuring multiple layers: at the bottom, a clear yellow broth, mixed with chunks of yellow squash and red tomato pieces, topped with fresh green basil leaves and small white beans scattered throughout. A silver spoon rests inside the bowl, and in the background, another white bowl is slightly blurred on a white marbled surface with some yellow lemons faintly visible. The scene is bright and fresh, showing a healthy, vibrant dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups low or no-sodium chicken or vegetable broth
1 (28 oz.) can diced tomatoes, with the juices
1 (15 oz.) can cannellini beans, drained and rinsed
1 clove garlic
1 tsp. chili powder
1 tsp. dried oregano
2 medium yellow squash
2 medium zucchini
8 fresh basil leaves
Parmesan cheese (for garnish)
3 Tbsp. pesto, homemade or store-bought
Salt and pepper to taste

Instructions

Step 1: Combine the broth, diced tomatoes with their juices, and cannellini beans in a large stockpot or Dutch oven. Cover the pot and heat over high heat.
Step 2: Mince the garlic clove and add it to the pot along with the oregano and chili powder, keeping the pot covered.
Step 3: Quarter the zucchini and yellow squash lengthwise by cutting them in half lengthwise and then halving each piece again. Chop the quarters into 1/2-inch pieces.
Step 4: When the soup begins to bubble, add the chopped zucchini and yellow squash. Continue to simmer the soup covered, lowering the heat if needed, for 3 to 4 minutes until the vegetables are tender.
Step 5: While the soup simmers, grate about 1/2 cup of Parmesan cheese and slice the basil leaves into thin ribbons. Set aside.
Step 6: Remove the soup from heat and stir in the pesto. Season with salt and pepper to taste.
Step 7: Ladle the soup into bowls and garnish with the grated Parmesan and fresh basil ribbons. Serve hot.

Tips & Variations

For a vegetarian version, use vegetable broth and ensure the pesto is made without cheese or use a vegan alternative.
Add other fresh veggies like green beans or carrots for more variety and texture.
If you like a bit of heat, sprinkle crushed red pepper flakes when adding chili powder.
Swap cannellini beans with chickpeas or kidney beans if preferred.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.