Fresh & Light Summer Minestrone Soup
This Summer Minestrone Soup is a light yet hearty dish packed with fresh seasonal vegetables like zucchini, green beans, carrots, and sweet summer onion. Chickpeas add plant-based protein and a satisfying bite, while fire-roasted tomatoes and tomato paste deepen the broth’s rich, savory flavor. A touch of olive oil at the end adds a silky finish.
Serve it as-is for a low-carb option, or add a spoonful of cooked ditalini pasta to your bowl for a more classic feel—without the noodles soaking up all the broth. Perfect for using up farmers market finds, this soup is cozy enough for a cool summer evening and refreshing enough to enjoy even on warm days.
It’s simple, nourishing, and endlessly customizable—just what summer calls for.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 8
Ingredients
- 1 whole1 whole1 whole Onion, (white or yellow) - or use a summer white onion wiht some green stem
- 2 whole2 whole2 whole Carrots, peeled and diced
- 1 cup1 cup1 cup Celery, diced
- 4 cloves4 cloves4 cloves Garlic, peeled and minced
- 2 Tbsp2 Tbsp2 Tbsp Organic Everyday Extra Virgin Olive Oil - Kosterina, divided
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper - Primal Palate
- 4 cups4 cups4 cups Vegetable Broth
- 15 oz15 oz15 oz Fire Roasted Diced Tomatoes
- 4 Tbsp4 Tbsp4 Tbsp Tomato Paste
- 1 whole1 whole1 whole Organic Hand Select Bay Leaf - The Spice Lab
- 1 whole1 whole1 whole Zucchini, diced
- 1 cup1 cup1 cup Green Beans, trimmed and cut into bite size pieces
- 15 oz15 oz15 oz Chickpeas, drained and rinsed
- 1 cup1 cup1 cup Pasta, (optionala) ditalini, orzo, or any small pasta
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese, optional for serving
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 6–8 minutes, until vegetables soften slightly. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
- Season the sautéed vegetables with salt and black pepper. Add the vegetable broth, fire-roasted diced tomatoes (with juices), tomato paste, and bay leaf. Stir to combine and bring to a gentle boil.
- Lower the heat and simmer for 10 minutes. Then add the diced zucchini, green beans, and chickpeas. Continue simmering for 10–15 more minutes, until all vegetables are tender.
- Remove the bay leaf. Taste and adjust seasoning if needed.
- Ladle into bowls, add a scoop of ditalini pasta (omit if low-carb), drizzle a bit of olive oil over the soup for a fresh, rich finish, and top with freshly grated Parmesan cheese, if desired.
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About This Recipe
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Coconut Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 366 |
| Fat: | 9 g |
| Carbohydrates: | 45 g |
| Protein: | 28 g |
| Cholesterol: | 2 g |
| Sodium: | 1071 mg |
| Fiber: | 11 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Fresh & Light Summer Minestrone Soup”
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One of my fave soups! Looks amazing!