Description
Ina Garten’s Summer Minestrone Soup celebrates garden-fresh vegetables in a hearty Italian classic. Simmering with rich herbs and seasonal produce, this comforting soup offers a delightful journey through Mediterranean flavors you’ll savor with each spoonful.
Ingredients
Scale
Vegetables:
- ½ cup diced onion (about ½ onion)
- ½ cup sliced leek, white and light green parts only
- ½ cup diced celery (about 1 celery rib)
- ¼ cup diced red bell pepper (about ¼ bell pepper)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 cups large diced zucchini
- 1 cup fresh green beans, trimmed and cut into 1-inch lengths
- 2 Roma tomatoes, diced
Liquid and Seasoning:
- 6 cups chicken stock
- 1 tablespoon extra virgin olive oil
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon kosher salt
Beans and Pasta:
- ½ cup cooked small white beans
- ½ cup dry ditalini pasta
- Fresh basil, for garnish
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Prepare a robust cooking vessel with a thick base, drizzle of olive oil across the surface over medium-high temperature. Introduce diced onions, delicate leeks, crisp celery, and vibrant bell peppers into the heated environment.
- Reduce heat to medium and allow vegetables to soften and become translucent, approximately 8 to 10 minutes. Incorporate finely chopped garlic and continue cooking for an additional minute until an aromatic fragrance emerges.
- Enhance the mixture by introducing a fragrant bay leaf, fresh thyme sprigs, precise salt measurements, and rich chicken stock. Elevate the temperature and encourage the liquid to reach a gentle, rolling simmer.
- Carefully fold in uncooked pasta, tender zucchini chunks, crisp green beans, ripe quartered tomatoes, and protein-packed white beans. Return the mixture to a consistent simmer.
- Gently lower the heat, maintaining a steady simmer. Cover the pot and allow ingredients to meld and cook for approximately 10 minutes, ensuring pasta achieves perfect al dente texture and vegetables reach desired tenderness.
- Extract the bay leaf and discard. For a final flourish, garnish with delicately sliced fresh basil ribbons and optionally sprinkle with freshly grated Parmesan cheese before serving.
Notes
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
- Prepare pasta separately to maintain its ideal consistency and prevent overcooking when storing leftover soup.
- Enhance flavors by tasting and adjusting seasonings with salt, pepper, and a splash of bright lemon juice.
- Sprinkle fresh herbs like basil and parsley at the last moment to preserve their vibrant aroma and color.
- Allow soup to cool completely before refrigerating to prevent condensation and maintain optimal flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg