I know what you’re thinking… It’s summer… how could you be eating soup? Once you try one bite of this Summer Minestrone Soup you will change your mind. The squash, zucchini, basil, and red bell pepper are from my garden. This recipe would be good with any fresh summer vegetable- you could also add corn or green beans as well.
This soup is inspired by the small italian restaurant close to my house that serves the best minestrone soup. Every time I went to the restaurant I would order this soup so I decided to make it. I love their soup because all the vegetables are fresh, they are not mushy and are cooked perfect al dente, and finally it comes out piping hot.
As summer begins to wind down and September rapidly approaches the nights are getting cooler. This is a perfect soup to have on a cool August/September night, fall, winter, or spring! I served my Summer Minestrone Soup that is filled with vegetables with crispy garlic bread and shaved parmesan reggiano.
Here’s What You Need:
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 carrots cut into half circles
- 2 celery stalk sliced
- 2 cans of diced tomato in juices 14.5 ounce
- 44 ounces of organic vegetable stock
- pinch of dried thyme
- pinch of italian seasoning
- 1 bay leaf
- salt and pepper to taste
- 2 red potatoes diced into small cubes
- 6 fresh basil leaves torn up
- 2 zucchini cut into quarters
- 1 squash (yellow) cut into quarters
- 2 large handfuls of fresh spinach
- 1 can of green peas drained and rinsed
What to do:
- Cut all vegetables up to add to soup when needed. While chopping preheat oil in a large dutch oven or soup pot. Sauté onion, garlic, red bell pepper, carrot, and celery for about 5-6 minutes until onion begins to cook and soften. Add a little salt, pepper, italian seasoning, bay leaf, and thyme.
- Add 2 cans of diced tomatoes in juice and vegetable stock. Mix and bring to a boil. Once boiling add potatoes for about 20-25 or until potatoes are tender.
- Once tender lower heat and add the squash and zucchini. Simmer for another 12 minutes until vegetables are tender. Mix in the basil.
- Lastly stir in the handfuls of spinach and green peas. Let simmer for another 5-10 minutes.
- Remove from heat and serve with shaved parmesan reggiano and garlic bread.
This soup serves at least 8 people and is flavorful and delicious, enjoy!