Description
This Summer Minestrone Soup is a light, flavorful, and healthy dish perfect for warm-weather dining. Packed with fresh zucchini, yellow squash, cannellini beans, and a vibrant mix of herbs and spices, this soup delivers a nutritious and comforting meal. Topped with pesto, fresh basil, and parmesan cheese, it’s a delightful combination of garden-fresh ingredients simmered to tender perfection.
Ingredients
Scale
Soup Base
- 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
- Salt and pepper to taste
Vegetables
- 2 medium yellow squash
- 2 medium zucchini
Garnishes
- 8 fresh basil leaves
- Parmesan cheese (for garnish, about 1/2 cup grated)
- 3 Tbsp pesto (homemade or store-bought)
Instructions
- Combine Base Ingredients: In a large stockpot or Dutch oven, combine the chicken or vegetable broth, canned diced tomatoes (with juices), and drained cannellini beans. Cover the pot and place it over high heat to bring the mixture to a boil.
- Add Seasonings and Garlic: Mince the garlic clove finely and add it to the pot along with the dried oregano and chili powder, keeping the pot covered to retain flavors.
- Prepare Vegetables: Quarter the zucchini and yellow squash lengthwise by cutting them in half lengthwise, then again in half lengthwise. Chop these quarters into approximately 1/2-inch pieces.
- Simmer Vegetables: Once the soup mixture begins to bubble, add the chopped zucchini and yellow squash to the pot. Continue simmering the soup, covered, adjusting heat as needed, until the vegetables are tender—about 3 to 4 minutes.
- Prepare Garnishes: While the soup simmers, grate about 1/2 cup of parmesan cheese and slice the fresh basil leaves into thin ribbons. Set these aside for garnish.
- Finish Soup: Remove the soup from heat once vegetables are tender. Stir in the pesto thoroughly. Season the soup with salt and pepper to your preference.
- Serve and Garnish: Ladle the hot soup into individual bowls, then sprinkle each with grated parmesan and fresh basil ribbons. Serve immediately for the best flavor.
Notes
- Using low or no-sodium broth allows better control over the saltiness of the soup.
- You can substitute cannellini beans with other white beans like Great Northern or navy beans if preferred.
- Fresh herbs such as basil are key to enhancing the soup’s fresh, summery flavor.
- Adjust chili powder quantity to modify the heat level according to taste.
- For a vegetarian version, use vegetable broth instead of chicken broth and ensure pesto is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Summer Minestrone Soup, zucchini soup, yellow squash soup, Italian soup, healthy soup, easy minestrone
