This hearty Summer Minestrone Soup is perfect for all those gorgeous summer veggies from the garden!
Oh summer, how do I love thee? Let me count the ways.
Tomatoes, corn, zucchini, peppers, peaches, cherries, strawberries, blueberries…
By far, one of my favorite things about summer is the abundance of fresh fruits and veggies.
We have so many beautiful farm stands down at the Jersey shore to choose from.
And I’m extra lucky because I’ve also got a brother-in-law with his own fabulous garden. And he loves to share!
This hearty Summer Minestrone Soup is loaded with all summer has to offer.
Onions, carrots, celery, tomatoes, corn, zucchini and fresh basil. It comes together in less than an hour and is sure to satisfy the heartiest of appetites.
It’s perfect with some crusty bread and works well for lunch or dinner.
Grab those summer veggies and get cookin’ guys! Enjoy!
A Few Cook’s Notes for Summer Minestrone Soup Recipe:
I never throw out my parmesan rinds. I add the rind to the soup to give it extra flavor. It’s optional, but highly encouraged.
You can use canned diced tomatoes, or you can put in the extra effort if you have some fresh tomatoes from your garden, and peel, seed and chop them.
I use fresh corn right off the cob for this recipe, but you can also use canned corn.
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground pepper
- 4 cloves, minced
- 1 28-oz. can diced tomatoes
- 8 cups vegetable stock
- 1 1/2 cups corn
- 1 parmesan rind, optional, for added flavor
- 1 15-oz. can red kidney beans, rinsed and drained
- 1 cup ditalini pasta
- 2 cups zucchini, cut into 1/2-inch pieces
- 1 cup basil leaves, roughly chopped
- 1/4 cup grated parmesan cheese
- Heat olive oil in a large pot over medium-high heat. Add the onions, celery, carrots, oregano, salt and pepper and cook for 5 minutes. Add the garlic and continue to cook for one minute, stirring often.
- Stir in the diced tomatoes with liquid, vegetable stock, corn and parmesan rind (optional) and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, ditalini and zucchini and cook until the pasta is tender, about 10-12 minutes. Stir in the fresh basil and season with salt and pepper. Serve in bowl with a sprinkle of parmesan cheese.