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+ servings
5 from 15 votes
Summer Minestrone Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

This hearty Summer Minestrone Soup is perfect for all those gorgeous summer veggies from the garden!

Course: Soup
Cuisine: Italian
Servings: 6 servings
Calories: 261 kcal
Author: MaryAnn Dwyer
  • 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
  1. 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.

  2. 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.

Nutrition Facts
Summer Minestrone Soup
Amount Per Serving
Calories 261 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 1671mg73%
Potassium 331mg9%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 7g8%
Protein 7g14%
Vitamin A 4650IU93%
Vitamin C 11.2mg14%
Calcium 99mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.