Ina Garten Summer Minestrone Soup Recipe
Summer Minestrone Soup is a lighter version of traditional minestrone, featuring seasonal summer vegetables like zucchini, tomatoes, and green beans. Ina Garten’s recipe enhances the fresh flavors with basil, Parmesan cheese, and pasta, making it a wholesome and delicious dish.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Italian
Ingredients
- Olive oil – 3 tbsp
- Yellow onion – 1 large, diced
- Garlic – 4 cloves, minced
- Carrots – 2, peeled and diced
- Celery stalks – 2, diced
- Zucchini – 1 medium, diced
- Green beans – 1 cup, trimmed and cut into 1-inch pieces
- Canned diced tomatoes – 1 (14-ounce) can, with juice
- Chicken or vegetable stock – 6 cups
- Small pasta (e.g., ditalini or orzo) – 1 cup
- Cannellini beans – 1 (15-ounce) can, drained and rinsed
- Fresh basil – 2 tbsp, chopped
- Salt and freshly ground black pepper – to taste
- Grated Parmesan cheese – for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
- Add the Vegetables: Stir in the zucchini, green beans, and canned tomatoes with their juice. Cook for 5 minutes, allowing the flavors to blend.
- Add the Stock and Simmer: Pour in the chicken or vegetable stock and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Cook the Pasta: Separately, cook the pasta in boiling salted water according to the package instructions. Drain and set aside.
- Incorporate Beans and Basil: Add the cannellini beans and chopped basil to the soup. Simmer for another 5 minutes to heat through.
- Combine and Serve: Stir in the cooked pasta just before serving. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.