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!
If you’re looking for a few other fantastic dishes for those summer veggies, try my Provençal Vegetable Tian, my Corn Maque Choux or my Beefy Zucchini Casserole.
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.
This hearty Summer Minestrone Soup is perfect for all those gorgeous summer veggies from the garden!
- 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
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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.
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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.
Lucky you having a brother in law that likes to share his gardens goodies! I’m always up for a delicious bowl of soup and this looks like it would totally hit the spot! Pinned! Happy Monday, my friend :)
I’m very lucky he shares Dawn! He’s got an amazing garden! Thanks for pinning. Hope you have a wonderful week!
Delicious recipe! Love a good soup – and although this is Summer one… well, it is perfect for the chilly weather we are having in Australia too ;)
We enjoy soups here all year round Alex, no matter the temperature. Hope you warm up to a bowl!
When the cool breeze comes in off the ocean, this will be great!
Absolutely Beth! Hope you give it a go. Happy Monday!
What a gorgeous summer soup Mary Anne, perfect for a healthy dinner or lunch and full of flavor.
Totally loaded with all the lovely summer things Gerlinde! Happy Monday my friend!
Here’s another delicious Italian classic!! You must be part Italian for sure!!! This is my kind of soup – hearty and delicious!!
I must be!!
You and think so much alike, I always get the craving for comfort food right about now…I love your gorgeous mis en place!
Thanks so much Sue! Great minds, right?!
This looks like the very best of summer in a pot. I know it’s amazing with all the local seasonal produce!
I LOVE all the fresh veggies and fruits I’m seeing right now Chris! Lots of good stuff coming to the blog!
I’m totally craving this now, Mare! We’re still in soup season anyway, with chilly evenings and still cool days. This looks just perfect, and I absolutely love all the veggies you’ve packed in! How generous of your brother to share!
We’re always in soup season, no matter the weather Traci. We love it! I’m in all my glory shopping at all the local stands! Happy Monday!
This is such a beautiful and delicious way to use ALL that fresh summer produce!!! I love classic minestrone, but I have a feeling I’m going to love this summer version even more!! This is seasonal perfection, my friend! Pinning to try!
Thanks so much Chey! It’s loaded with all my faves! Summer corn, tomatoes and zucchini!
I love a beautiful and tasty soup like this, and since it takes a while for summer to start here, we are having the perfect weather! Not that it bothers me to eat soup all summer at all! I love the variety of veg in here. And you’re so right, farmers’ Markets are the best place to buy them!
Thanks Laura! So much beautiful produce this time of year! I’m hoarding it all!
I can imagine it with a big hunk of crusty bread and a nice Chianti to wash it down! Love this, my friend!
Thanks Annie! Loving my summer veggies!
Minestrone was always one of my favorites. It’s so hearty! Plus, you can never go wrong with fresh veggies. It’s been rainy as all get out in Calgary, so this soup would be just the ticket!
Then this one would be perfect Katherine!
You are indeed very lucky to have a gardener willing to share and not just the abundance of zucchini that always comes every summer. This soup looks so nourishing and delicious. Perfect use for those garden fresh veggies!
It’s loaded with all the good stuff Kath!
We eat soup all year long in our house (sometimes to Keith’s chagrin, lol!) and this one looks divine!! Beautifully done, Mary Ann!
Thanks Marissa! I’m lucky because both Tom and I enjoy it.
I could eat soup year round, and this one is so appealing right now with all the summer veggies! Can’t wait to try this one Mary Ann!
Hope you enjoy it Leanne! It’s full of all the healthy things!
Yes to summertime soup, Mary Ann! My garden is about to overflow – so this is a great way to use up all that extra produce. This looks delicious!
Then you’d love this Geraldine!
This was so good! I made a second batch two days later to freeze. Definitely a keeper. Thank you for the recipe.
Yay Ashley! So happy you gave it a go! Thanks so much for following and taking the time to leave a comment!