Ina Garten Summer Minestrone Soup is made with extra virgin olive oil, onion, leek, diced celery, red bell pepper, minced garlic, chicken stock, bay leaf, thyme, zucchini, green beans, tomatoes, white beans, and ditalini pasta.
This easy Minestrone Soup recipe creates a hearty soup that takes about 30 minutes to prepare and can serve up to 6 people.
Why You’ll Love This Minestrone Soup Recipe:
- Fresh and Flavorful: This soup is packed with fresh vegetables, making it both healthy and full of vibrant flavors.
- Versatile and Customizable: You can easily customize the recipe by adding your favorite seasonal vegetables or switching to a vegetarian option by using vegetable stock.
- Easy to Make: The recipe is straightforward and doesn’t require any advanced cooking skills, making it perfect for both beginners and experienced cooks.
- Perfect for Any Occasion: Whether it’s a light lunch, a hearty dinner, or a comforting meal on a cool summer evening, this soup fits any mealtime.
- Great for Leftovers: The soup tastes even better the next day, making it ideal for meal prep and easy weekday lunches.
Ina Garten Summer Minestrone Soup Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion (about 1/2 onion)
- 1/2 cup sliced leek, white and light green parts only (see How to Clean Leeks), about 1/2 leek
- 1/2 cup diced celery (about 1 celery rib)
- 1/4 cup diced red bell pepper (about 1/4 bell pepper)
- 3 cloves garlic, minced (about 1 tablespoon)
- 6 cups chicken stock (use good-quality vegetable stock for vegetarian option)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon kosher salt (add more salt if using unsalted stock)
- 2 cups large diced zucchini (or other summer squash such as crookneck or pattypan)
- 1 cup fresh green beans, trimmed and cut into 1-inch lengths
- 2 Roma tomatoes, diced
- 1/2 cup cooked small white beans
- 1/2 cup dry ditalini, or any small pasta (omit for gluten-free option)
- Fresh basil, for garnish
- Grated Parmesan cheese, for garnish, optional
How To Make Ina Garten Summer Minestrone Soup
- Sauté the vegetables: In a big pot with a thick bottom, heat 1 tablespoon of olive oil on medium-high. Add the diced onion, leeks, celery, and bell pepper. Lower the heat to medium and sauté for 8 to 10 minutes, until the vegetables are soft. Add the minced garlic and cook for one more minute, until the garlic is fragrant.
- Add stock and seasonings: Add the bay leaf, thyme, salt, and chicken stock to the pot. Turn up the heat and bring to a simmer.
- Add pasta and vegetables: Add the pasta, zucchini, green beans, tomatoes, and white beans. Bring it back to a simmer.
- Cook until tender: Lower the heat to maintain a simmer. Cover and cook for 10 minutes, or until the pasta and vegetables are tender. Remove the bay leaf.
- Garnish and serve: To serve, top with thinly sliced fresh basil and grated Parmesan cheese, if desired.
Recipe Tips:
- Cut veggies the same size: Make sure all the veggies are cut the same size. This helps them cook evenly and keeps the texture nice.
- Cook pasta separately: If you want to save some soup for later, cook the pasta separately and add it to each bowl when you serve. This stops the pasta from getting too soft.
- Season well: Taste the soup before you serve it. Add more salt and pepper if needed. A bit of lemon juice can make the flavors pop.
- Add herbs last: Put fresh basil in the soup right before you serve it to keep its flavor. You can also add some fresh parsley for more freshness.
What To Serve With Minestrone Soup?
Summer Minestrone Soup goes well with crusty bread, green salad, garlic bread, or a simple pasta dish. It can also be served with roasted vegetables, cheese platter, grilled chicken, or a charcuterie board for a tasty meal.
How To Store Leftovers Minestrone Soup?
- Refrigerate: Let the soup cool, then store it in an airtight container in the fridge for up to 4 days.
- Freeze: Let the soup cool, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Minestrone Soup?
- In The Microwave: Transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour the soup into a pot. Heat over medium heat, stirring occasionally, until hot.
FAQ’S
Can I Use Other Beans?
Yes, you can use cannellini beans or chickpeas.
What If I Don’t Have Fresh Thyme?
Use 1/2 teaspoon of dried thyme instead.
How Do I Clean Leeks Properly?
Slice the leek lengthwise, rinse under running water, and separate the layers to remove any dirt or sand.
How Can I Make The Soup Thicker?
You can blend a portion of the soup and then stir it back in to thicken it. Alternatively, add a few tablespoons of tomato paste.
Ina Garten Summer Minestrone Soup Nutrition Facts
- Calories: 337
- Total Fat 9g
- Saturated Fat 2g
- Cholesterol 11mg
- Sodium 966mg
- Total Carbohydrate 49g
- Dietary Fiber 6g
- Total Sugars 12g
- Protein 17g
Try More Ina Garten Recipes:
- Ina Garten Broccoli Cheddar Soup
- Ina Garten Cucumber Soup
- Ina Garten Zucchini Basil Soup
- Ina Garten Oxtail Soup
Ina Garten Summer Minestrone Soup
Description
Ina Garten Summer Minestrone Soup is made with extra virgin olive oil, onion, leek, diced celery, red bell pepper, minced garlic, chicken stock, bay leaf, thyme, zucchini, green beans, tomatoes, white beans, and ditalini pasta.
This easy Minestrone Soup recipe creates a hearty soup that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Sauté the vegetables: In a big pot with a thick bottom, heat 1 tablespoon of olive oil on medium-high. Add the diced onion, leeks, celery, and bell pepper. Lower the heat to medium and sauté for 8 to 10 minutes, until the vegetables are soft. Add the minced garlic and cook for one more minute, until the garlic is fragrant.
- Add stock and seasonings: Add the bay leaf, thyme, salt, and chicken stock to the pot. Turn up the heat and bring to a simmer.
- Add pasta and vegetables: Add the pasta, zucchini, green beans, tomatoes, and white beans. Bring it back to a simmer.
- Cook until tender: Lower the heat to maintain a simmer. Cover and cook for 10 minutes, or until the pasta and vegetables are tender. Remove the bay leaf.
- Garnish and serve: To serve, top with thinly sliced fresh basil and grated Parmesan cheese, if desired.
Notes
- Cut veggies the same size: Make sure all the veggies are cut the same size. This helps them cook evenly and keeps the texture nice.
- Cook pasta separately: If you want to save some soup for later, cook the pasta separately and add it to each bowl when you serve. This stops the pasta from getting too soft.
- Season well: Taste the soup before you serve it. Add more salt and pepper if needed. A bit of lemon juice can make the flavors pop.
- Add herbs last: Put fresh basil in the soup right before you serve it to keep its flavor. You can also add some fresh parsley for more freshness.
Ina Garten Summer Minestrone Soup, Barefoot Contessa Summer Minestrone Soup