Light Summer Minestrone
Light Summer Minestrone is a fresh and vibrant soup that captures the essence of summer with its light broth and seasonal vegetables. It is a nutrient-dense dish that is easy to prepare and perfect for warm evenings.
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion, finely diced
- 2 medium Carrots, peeled and sliced into thin rounds
- 2 stalks Celery, sliced thinly
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced into half-inch cubes
- 1 medium Yellow Summer Squash, diced into half-inch cubes
- 1 cup Fresh Green Beans, trimmed and cut into 1-inch pieces
- 6 cups Vegetable Broth, low-sodium preferred
- 1 can (15 oz) Cannellini Beans, rinsed and drained
- 1/2 cup Ditalini Pasta
- 2 cups Fresh Spinach or Kale, roughly chopped
- 1 tablespoon Fresh Lemon Juice
- 1/4 cup Fresh Basil, torn or chiffonade for garnish
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onion becomes translucent.
- Stir in the minced garlic, diced zucchini, and yellow squash. Sauté for another 3 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low and let it simmer.
- Add the ditalini pasta and rinsed cannellini beans. Continue simmering for about 8 to 10 minutes, or until the pasta is al dente.
- Add the chopped spinach or kale and trimmed green beans. Cook for 2 to 3 minutes until wilted.
- Turn off the heat. Stir in the fresh lemon juice, salt, and black pepper. Adjust seasoning if necessary.
- Ladle into bowls and garnish with fresh basil. Serve immediately.
Notes
Use high-quality olive oil for better flavor. Adjust the vegetables based on what you have on hand. This soup is forgiving and can be customized easily.