Ina Garten Summer Minestrone Soup

This Ina Garten Summer Minestrone Soup is a fresh and hearty recipe, which uses zucchini and green beans. It’s a classic, foolproof recipe, ready in about 35 minutes.

Ina Garten Summer Minestrone Soup Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onion (about 1/2 onion)
• 1/2 cup sliced leek, white and light green parts only (about 1/2 leek)
• 1/2 cup diced celery (about 1 celery rib)
• 1/4 cup diced red bell pepper (about 1/4 bell pepper)
• 3 cloves garlic, minced (about 1 tablespoon)
• 6 cups chicken stock (or vegetable stock for vegetarian option)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon kosher salt (adjust if using unsalted stock)
• 2 cups large diced zucchini (or other summer squash)
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 2 Roma tomatoes, diced
• 1/2 cup cooked small white beans
• 1/2 cup dry ditalini or other small pasta (omit for gluten-free)
• Fresh basil, for garnish
• Grated Parmesan cheese, optional garnish

How To Make Ina Garten Summer Minestrone Soup

1. Sauté the vegetables: Heat olive oil in a large pot over medium-high heat. Add onion, leeks, celery, and red bell pepper. Lower to medium and cook for 8–10 minutes until soft. Stir in garlic and cook for 1 more minute.
2. Add stock and seasonings: Pour in chicken stock, add the bay leaf, thyme, and salt. Increase heat and bring to a simmer.
3. Add pasta and vegetables: Stir in pasta, zucchini, green beans, tomatoes, and white beans. Return to a simmer.
4. Cook until tender: Lower heat to maintain a simmer, cover, and cook for 10 minutes until vegetables and pasta are tender. Remove the bay leaf.
5. Garnish and serve: Serve hot, topped with fresh basil and grated Parmesan if desired.

Recipe Tips

• How to keep pasta from getting mushy: Cook the pasta separately and add it just before serving if you plan to have leftovers.
• What size should vegetables be cut?: Chop all vegetables to a similar size for even cooking and better texture.
• Can I use other summer squash?: Yes, crookneck or pattypan squash are great substitutes for zucchini.
• How to enhance flavor before serving: Taste and adjust seasoning. A splash of lemon juice can brighten the soup.
• When to add fresh herbs: Add fresh basil or parsley just before serving to preserve their flavor.

What To Serve With Summer Minestrone Soup

This soup pairs well with light and flavorful sides like:

1. Crusty garlic bread
2. A crisp green salad with vinaigrette
3. Roasted vegetable platter
4. Tomato and mozzarella caprese
5. Chilled white wine or iced tea

How To Store Summer Minestrone Soup

Refrigerate: Store in an airtight container for up to 4 days. Keep the pasta separate if possible.

Freeze: Freeze without the pasta in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.

Summer Minestrone Soup Nutrition Facts

• Calories: 337
• Protein: 10g
• Fat: 8g
• Carbohydrates: 54g
• Fiber: 7g
• Sugar: 7g
• Sodium: 720mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup vegetarian?
Yes, use vegetable stock instead of chicken stock and skip the Parmesan or use a vegan version.

How to make it gluten-free?
Omit the pasta or use gluten-free pasta to suit your dietary needs.

Can I use canned tomatoes instead of fresh?
Yes, use about 1/2 cup of drained diced canned tomatoes if fresh aren’t available.

Why is my soup bland?
Try adding more salt, pepper, or a splash of lemon juice to boost flavor.

Can I add protein like chicken or sausage?
Absolutely. Cooked shredded chicken or sliced sausage can be added for a heartier version.

Try More Recipes:

• Ina Garten Cream of Broccoli Soup
• Barefoot Contessa Black Bean Soup Recipe
• Ina Garten Overnight Breakfast Casserole