Summer is the perfect time for light and healthy soups. Ina Garten Summer Minestrone Soup Recipe is full of fresh vegetables, herbs and beans. It is healthy, filling and easy to make.
This soup is perfect for warm days because it is light but still satisfying. You can enjoy it for lunch or dinner. Making it at home is simple and fun. Using fresh summer vegetables makes the flavor bright and delicious.
If you want to know how to make Ina Garten Summer Minestrone Soup, this blog will guide you step by step. You will also learn about the ingredients for this recipe and helpful tips for the best results.
My Experience With This Ina Garten Summer Minestrone Soup
I tried this soup last summer and it was amazing. The fresh vegetables made it taste sweet and colorful. The beans added creaminess without heavy cream.
I love how easy it is to make. It cooks in one pot, so cleanup is simple. I also enjoyed adding fresh herbs. The soup smelled so good while cooking.
My family loved it and there were leftovers the next day. This recipe is perfect for busy summer evenings. It is healthy, delicious and comforting. I will definitely make it again.
Recipe Card info
- Recipe Name: Ina Garten Summer Minestrone Soup
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 60 mins
- Course: Soup
- Cuisine: Italian
- Calories: 220 kcal per serving
Equipment List
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups
- Measuring spoons
- Ladle
Ingredients You Need for Ina Garten Summer Minestrone Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, cut
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Parmesan cheese, optional
Step-by-Step Guide
- Heat the Oil
Heat olive oil in a large pot over medium heat until shimmering. - Cook Onion and Garlic
Add chopped onion and garlic. Cook until onion is soft and fragrant. - Add Carrots and Celery
Stir in carrots and celery. Cook for 5 minutes until slightly soft. - Add Zucchini and Squash
Mix in zucchini and yellow squash. Stir well to combine all vegetables. - Add Green Beans
Add green beans and cook for 2 more minutes. - Add Tomatoes and Broth
Pour in diced tomatoes and vegetable broth. Stir everything together. - Season the Soup
Add thyme, oregano, salt and pepper. Mix well. - Simmer the Soup
Bring soup to boil, then reduce heat. Simmer for 20 minutes until vegetables are tender. - Add Beans and Pasta
Stir in cannellini beans and pasta. Cook for 10 more minutes until pasta is tender. - Garnish and Serve
Sprinkle fresh parsley and Parmesan cheese if you like. Serve hot.
Tips to Make the Best Ina Garten Summer Minestrone Soup
- Use fresh, seasonal vegetables for best flavor.
- Don’t overcook pasta; it should be al dente.
- Adjust seasoning at the end for better taste.
- Add a splash of lemon juice for brightness.
- Serve immediately for best texture.
Common Mistakes to Avoid
- Overcooking the vegetables, which makes soup mushy.
- Using too much salt at the beginning.
- Forgetting to stir pasta to prevent sticking.
- Skipping fresh herbs; they enhance flavor a lot.
- Adding beans too early, which can make them soft.
Serving Suggestions
Serve this soup with warm crusty bread or garlic toast. You can add a side salad for a complete meal.
A sprinkle of Parmesan cheese makes it richer. This soup works well as a starter or main dish. Pair it with white wine for a cozy summer dinner.
Variations You Can Try
- Add corn or peas for extra sweetness.
- Use kale or spinach for added greens.
- Try chickpeas instead of cannellini beans.
- Add cooked chicken for a protein boost.
- Use whole wheat pasta for a healthier option.
Storage and Reheating Tips
- Store in an airtight container in the fridge for 3 days.
- Reheat on the stove over low heat.
- Add a little water or broth if soup is thick.
- Do not freeze pasta; it becomes mushy.
- Keep herbs separate for fresher taste when reheating.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 8 g |
| Carbs | 35 g |
| Fat | 6 g |
| Fiber | 8 g |
| Sodium | 450 mg |
Health Benefits
This soup is full of fresh vegetables, making it rich in vitamins and fiber. Beans provide protein and keep you full longer. It is low in fat but high in nutrients.
The olive oil adds healthy fats for heart health. This soup supports digestion and boosts your energy in summer.
Ina Garten Summer Minestrone Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 cup green beans cut
- 1 can 14 oz diced tomatoes
- 6 cups vegetable broth
- 1 can 15 oz cannellini beans, drained
- 1 cup small pasta like ditalini
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley chopped for garnish
- Parmesan cheese optional
Instructions
Heat the Oil
- Heat olive oil in a large pot over medium heat until shimmering.
Cook Onion and Garlic
- Add chopped onion and garlic. Cook until onion is soft and fragrant.
Add Carrots and Celery
- Stir in carrots and celery. Cook for 5 minutes until slightly soft.
Add Zucchini and Squash
- Mix in zucchini and yellow squash. Stir well to combine all vegetables.
Add Green Beans
- Add green beans and cook for 2 more minutes.
Add Tomatoes and Broth
- Pour in diced tomatoes and vegetable broth. Stir everything together.
Season the Soup
- Add thyme, oregano, salt, and pepper. Mix well.
Simmer the Soup
- Bring soup to boil, then reduce heat. Simmer for 20 minutes until vegetables are tender.
Add Beans and Pasta
- Stir in cannellini beans and pasta. Cook for 10 more minutes until pasta is tender.
Garnish and Serve
- Sprinkle fresh parsley and Parmesan cheese if you like. Serve hot.
Notes
- Use fresh, seasonal vegetables for best flavor.
- Don’t overcook pasta; it should be al dente.
- Adjust seasoning at the end for better taste.
- Add a splash of lemon juice for brightness.
- Serve immediately for best texture.
FAQs about Ina Garten Summer Minestrone Soup
Q1: Can I make this soup vegan?
Yes, skip Parmesan cheese or use vegan cheese. The rest of the ingredients are already plant-based.
Q2: Can I use frozen vegetables instead of fresh?
Yes, but reduce cooking time to avoid overcooking. Frozen vegetables may be softer.
Q3: Can I prepare this soup in advance?
Yes, make a day ahead. Keep pasta separate and add before serving for best texture.
Q4: How can I make the soup spicier?
Add a pinch of red pepper flakes while cooking. Adjust to your taste.
Final Thoughts
Ina Garten Summer Minestrone Soup Recipe is easy, healthy and delicious. It’s perfect for summer because it is light and full of fresh vegetables. Making it at home is simple with fresh ingredients and a few herbs.
Follow this step-by-step guide, and you will have a perfect soup every time. Try variations to suit your taste. Serve it with bread or a salad for a complete meal. This soup will become a summer favorite for your family.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!