Anabelle Mclean Ina Garten’s Summer Minestrone Soup is a light and vibrant take on the classic Italian soup, perfect for showcasing the best produce of the season. Packed with fresh vegetables, tender pasta, and a hint of Parmesan, this soup is satisfying, healthy, and ideal for warm-weather meals.
What is Ina Garten’s Summer Minestrone Soup?
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.
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Reasons to Try Ina Garten Summer Minestrone Soup
- Seasonal and Fresh: Highlights the flavors of summer vegetables.
- Light Yet Filling: Perfect for a healthy lunch or dinner.
- Versatile: Easily customizable with your favorite veggies or pasta.
- Meal Prep Friendly: Tastes even better the next day.
Ingredients Needed to Make Ina Garten Summer Minestrone Soup
- 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 to Prepare Ina Garten Summer Minestrone Soup
- 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.
What Goes Well With Ina Garten Summer Minestrone Soup?
- Crusty Bread: Ideal for dipping into the flavorful broth.
- Fresh Green Salad: Adds a crisp, refreshing side.
- Grilled Vegetables: Complements the light, summery flavors.
- Iced Tea or Lemonade: Refreshing drinks to accompany the meal.
Key Tips for Making Ina Garten Summer Minestrone Soup
- Use Fresh Vegetables: Choose seasonal, ripe vegetables for the best flavor.
- Cook Pasta Separately: To prevent soggy pasta, cook it separately and add it to the soup just before serving.
- Adjust the Consistency: Add more stock if the soup becomes too thick.
- Customize the Herbs: Add parsley, thyme, or oregano for additional flavor.
- Make It Vegan: Use vegetable stock and skip the Parmesan cheese for a plant-based version.
Creative Variations of Ina Garten Summer Minestrone Soup
- Add Protein: Stir in cooked shredded chicken or crumbled sausage.
- Make It Spicy: Add a pinch of red pepper flakes for some heat.
- Include Grains: Substitute pasta with quinoa, farro, or barley for a twist.
- Top with Pesto: Drizzle basil pesto over the soup for extra flavor.
- Use Other Beans: Swap cannellini beans with kidney beans or chickpeas.
Storage Guidelines for Ina Garten Summer Minestrone Soup
- Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze for Longer Storage: Freeze the soup (without the pasta) for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Reheat Gently: Warm over medium heat, adding a splash of stock if needed.
Nutrition Value
- Calories: ~200 per serving
- Protein: 8g
- Carbohydrates: 28g
- Fats: 5g
- Fiber: 6g
- Vitamin A: ~50% of the daily value
- Vitamin C: ~30% of the daily value
Wrapping Up
Ina Garten’s Summer Minestrone Soup is a light, flavorful way to celebrate the best produce of the season.
Try this recipe and enjoy the flavors of summer in every spoonful!
More Ina Garten Recipe
- Ina Garten Yogurt Mint Sauce
- Ina Garten Cucumber Soup
- Ina Garten Lemon Chicken Breasts
- Ina Garten Lobster Bisque
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.
