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Summer Minestrone Soup

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A vegetable minestrone soup made with zucchini, green beans, spinach, tomatoes, cannellini beans and pasta in a Parmesan broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 medium carrots, peeled and sliced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano leaves
  • 1/2 tablespoon Italian seasoning
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper
  • 15-ounce can fire roasted diced tomatoes with juice
  • 15-ounce can cannellini beans, rinsed and drained
  • 4–5 cups unsalted vegetable or chicken stock
  • 1/2 cup shaped pasta
  • 1 fresh Parmesan cheese rind
  • 1/2 package (6 ounces) frozen green beans
  • 1 medium zucchini, diced
  • 3 cups baby spinach leaves or chopped kale
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrots and celery; cook 7-8 minutes or until soft.  Add garlic, oregano, Italian seasoning, salt and black pepper; sauté 1-2 minutes, until fragrant.
  2. Add diced tomatoes, beans and stock; bring to a simmer. Add pasta and Parmesan rind to the pot; bring to a slow simmer. Cook 8-10 minutes or until pasta is almost al dente.  Stir in green beans, zucchini and spinach or kale; cook 2-3 more minutes or until veggies are slightly soft.
  3. Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
  4. Discard the Parmesan rind or save for another use.

Notes

Cooking Tips: Add ground Italian sausage or cubed chicken breast for a higher protein soup.  Be sure it’s slightly browned on the exterior before adding the liquid ingredients (tomatoes, stock) and be sure it’s fully cooked before consuming.

Nutrition

Find it online: https://thehealthyepicurean.com/summer-vegetable-minestrone/