Summer Minestrone

Summer Minestrone

Aug 31 2017


20 mn

Serves 6-8

This version of the minestrone uses summer vegetables. I know that summer is no the best time to have soups but sometimes when I am in a hurry and still wants my family to have a nice meal full of nutrients and vitamins I find that this works! I prepare mine without pasta, or meat, but you could easily add pasta, meatballs, chicken, rice, quinoa.... I love that you can go many different routes with this!


  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 leek, chopped
  • 2 zucchinis, chopped
  • 2 tomatoes, chopped
  • 1 can of white beans, drained and rinsed
  • 1 bay leaf
  • 2-3 sprigs of fresh thyme
  • Salt and pepper
  • 1 bunch of fresh basil leaves, chopped
  • 6-8 cups of veggie or chicken stock
  • A couple of tbsp of grated parmesan


Cook the onion, leek, celery and garlic with 2-3 tbsp of olive oil on medium heat for a couple of minutes. Add the herbs some salt and pepper. Add all the veggies and toss together and add the stock. Bring to a boil and simmer for 10-15 minutes. Taste to check the seasoning. Serve and sprinkle some fresh basil and grated parmesan on each bowl.

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