Summer is the perfect season for fresh, vibrant vegetables, and what better way to enjoy them than in a hearty bowl of minestrone soup? This Summer Vegetable Minestrone Soup is a fantastic way to celebrate the bounty of the season, offering a delightful combination of flavors and textures that will please any palate.
I remember a summer trip to Italy with my family, where we discovered the authentic flavors of Italian cuisine in a quaint little village. One evening, after a day of exploring, we were served a bowl of minestrone soup that was brimming with garden-fresh vegetables. The taste was so comforting and satisfying that it has become a staple in my kitchen ever since. This recipe brings back those wonderful memories and captures the essence of that unforgettable meal.
One of the best things about this recipe is its versatility. You can easily swap out some of the vegetables based on what you have on hand or what’s in season. For example, if you have fresh green beans or peas, they make an excellent addition to the soup. For those who enjoy a bit of spice, a pinch of red pepper flakes can add a nice kick. And if you’re looking to make it even heartier, adding some cooked chicken or sausage can transform this soup into a more substantial meal.
For a vegan variation, make sure to use vegetable broth and consider adding a can of chickpeas for extra protein. The elbow macaroni can be substituted with any pasta you prefer, or even whole grains like quinoa or farro for a different texture. This soup is also a great way to use up any leftover vegetables you might have, reducing waste and making every bowl unique.
Preparing this Summer Vegetable Minestrone Soup is straightforward and doesn’t require much time in the kitchen, making it perfect for a busy weeknight dinner. The combination of tender vegetables, savory broth, and the comfort of pasta makes this dish a go-to recipe for those warm summer nights when you crave something nourishing yet light.
So, gather your fresh summer vegetables and let’s get cooking. This soup is not only a feast for the taste buds but also a delightful way to bring a bit of Italian summer into your home. Enjoy!
Making Summer Vegetable Minestrone Soup
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Ingredients
- 1 teaspoon kosher salt
- 2 celery stalks, chopped
- 1 can (28 oz) diced tomatoes
- 2 medium carrots, chopped
- 3 cups fresh spinach
- ½ teaspoon ground black pepper
- 2 zucchinis, diced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 tablespoon olive oil
- 8 cups vegetable broth
- 2 cups elbow macaroni
- 1 russet potato, peeled and cubed
Directions
- Warm the olive oil in a big pot over medium heat. Toss in the chopped carrots, celery, diced onion, salt, pepper, and cubed potato. Sauté for around 3 minutes.
- Mix in the minced garlic and cook for another minute. Add the diced tomatoes, vegetable broth, and zucchinis.
- Bring the mix to a boil. Lower the heat, cover the pot, and let it simmer for 45 minutes.
- Add the cannellini beans, fresh spinach, and elbow macaroni. Cover and simmer for 10 more minutes.
- Allow the soup to cool a bit before serving.
Storing Suggestions:
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat until hot. You can also freeze the soup for up to 3 months; thaw in the refrigerator overnight before reheating.
FAQs:
Can I use other types of beans in this minestrone soup?
Yes, you can substitute cannellini beans with other types such as kidney beans, chickpeas, or navy beans. Each type of bean will bring a slightly different texture and flavor to the soup.
Is it possible to make this soup gluten-free?
Absolutely! Simply replace the elbow macaroni with your favorite gluten-free pasta or even rice. Make sure to check the broth ingredients to ensure it is gluten-free as well.
Can I add meat to this vegetable minestrone soup?
Yes, you can add meat like cooked chicken, sausage, or ground beef for additional protein. Brown the meat first and add it along with the other ingredients to ensure it’s cooked through.
What other vegetables can I include in this soup?
Feel free to add or substitute with other vegetables such as bell peppers, green beans, peas, or butternut squash. This soup is quite versatile and allows for various vegetable combinations.
How can I enhance the flavor of the soup?
To boost the flavor, consider adding herbs like basil, oregano, or thyme. You can also include a splash of balsamic vinegar or a squeeze of lemon juice at the end for a tangy twist.
What can I serve with minestrone soup?
Minestrone soup pairs well with crusty bread, a side salad, or a simple grilled cheese sandwich. These sides complement the soup and make for a more filling meal.
Summer Vegetable Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 medium onion diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 russet potato peeled and cubed
- 3 cloves garlic minced
- 1 can 28 oz diced tomatoes
- 8 cups vegetable broth
- 2 zucchinis diced
- 1 can 15 oz cannellini beans, rinsed and drained
- 3 cups fresh spinach
- 2 cups elbow macaroni
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped carrots, celery, diced onion, salt, pepper, and cubed potato. Sauté for about 3 minutes.
- Stir in the minced garlic and cook for an additional minute. Add the canned diced tomatoes, vegetable broth, and diced zucchinis.
- Bring the mixture to a boil. Reduce the heat, cover the pot with a lid, and let it simmer for 45 minutes.
- Add the rinsed and drained cannellini beans, fresh spinach, and elbow macaroni. Cover and simmer for another 10 minutes.
- Let the soup cool slightly before serving.
