Ina Garten Summer Minestrone Soup Recipe
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.
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.