Summer Minestrone Soup
This hearty Summer Minestrone Soup is perfect for all those gorgeous summer veggies from the garden!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: Italian
Servings: 6 servings
Calories: 261kcal
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
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.
Calories: 261kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1671mg | Potassium: 331mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4650IU | Vitamin C: 11.2mg | Calcium: 99mg | Iron: 1.2mg