Fresh, seasonal vegetables are the star of this Summer Minestrone recipe, making it a perfect dish for warm weather. It’s loaded with the best vegetables from the farmers’ market and brightened with the zesty flavors of lemongrass and ginger. This quick-cooking soup is both light and nutritious, offering a comforting yet refreshing summer meal.

Why You’ll Love This Recipe

Summer Minestrone is an incredibly vibrant and healthy soup, packed with seasonal vegetables that provide a range of flavors and textures. The combination of lemongrass and ginger brings a refreshing citrusy kick that enhances the natural sweetness of the summer vegetables. It’s not just a soup—it’s a perfect balance of light and hearty, making it ideal for a quick summer meal. The addition of white beans makes it filling without being heavy, while the optional pasta variation adds a satisfying bite.

Ingredients

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 small onion, diced

• 1 leek, chopped (white and light green parts only)

• 3 cloves garlic, minced

• 1 small carrot, peeled and diced

• 2 ribs celery, diced

• 1 small yellow bell pepper, diced

• 1 small red bell pepper, diced

• 4 cups vegetable or chicken broth

• 1 tablespoon lemongrass paste

• 1 tablespoon ginger paste (or 1″ knob fresh ginger, minced)

• 1 ear corn kernels only, discard cob

• 1 small yellow summer squash, sliced into quarter moons

• 1 small zucchini, sliced into quarter moons

• 8 ounces haricot verts, trimmed and cut into 1″ pieces

• 15 ounces canned white beans, drained (great northern or cannellini)

• 1 teaspoon dried parsley

• 1 tablespoon miso

• Zest from one lemon

• Juice from one lemon

• Kosher salt, to taste

• 1 tablespoon minced fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil and butter in a 4-5 quart Dutch oven or stock pot over medium heat until shimmering. Add the onions, leek, garlic, carrot, celery, and bell peppers. Stir, cover the pot, and let the vegetables soften for 12-15 minutes.

2. Scootch the veggies to one side of the pot, add a splash of broth to the cleared side, and stir in the lemongrass and ginger paste with ½ teaspoon of salt. Let it cook for about 15 seconds until fragrant, then mix it into the softened vegetables.

3. Increase the heat to medium-high, and add the remaining broth with ½ teaspoon salt. Add the corn, squashes, green beans, white beans, and parsley. Bring the soup to a gentle simmer, reduce the heat to medium-low, and cook for 10 minutes. Turn off the heat.

4. In a small bowl, combine ½ cup of the soup liquids and let it cool for a few minutes. Stir in the miso until dissolved, then pour it back into the soup along with the lemon zest and juice. Taste and add salt as needed.

5. Garnish with fresh cilantro, and serve.

Servings and Timing

• Servings: 4 servings

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Add pasta: For extra heartiness, you can include small pasta such as orzo, pearl couscous, or ditilini.

• Add other vegetables: Feel free to incorporate seasonal veggies like tomatoes, green beans, or peas to suit your taste.

• For added protein: You can substitute the white beans with cooked chicken or another type of bean.

• Make it spicier: Add a small chili pepper or a dash of hot sauce for an extra kick.

Storage/Reheating

• Storage: This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat on the stove over medium heat, adding a little extra broth or water if necessary to restore the soup’s original consistency.

FAQs

1. Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables if fresh ones are not available, but fresh vegetables will give the soup a better texture and flavor.

2. Can I substitute the white beans with another type of bean?

Absolutely! Great northern beans, cannellini beans, or chickpeas are all good alternatives.

3. Is this soup gluten-free?

Yes, this Summer Minestrone is naturally gluten-free. Just ensure that the broth you use is gluten-free as well.

4. How do I make this soup vegan?

To make this soup vegan, simply omit the butter and use vegetable broth. The miso is already plant-based.

5. Can I add meat to this soup?

Yes, you can add cooked chicken or turkey for extra protein. Make sure to add it towards the end of the cooking process to heat through.

6. How can I make this soup spicier?

Add some chopped chili peppers or a pinch of red pepper flakes when cooking the aromatics. You can also add a dash of hot sauce when serving.

7. How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

8. Can I prepare the vegetables ahead of time?

Yes, you can chop the vegetables in advance and store them in the fridge until you’re ready to cook.

9. Can I make this soup in a slow cooker?

Yes, you can cook this soup in a slow cooker. Add all the ingredients (except the miso, lemon zest, and lemon juice) and cook on low for 6 hours. Stir in the miso, lemon zest, and juice before serving.

10. Can I use a different type of squash?

Yes, feel free to experiment with different squashes like butternut or acorn squash for a different flavor profile.

Conclusion

This Summer Minestrone is a delightful and refreshing soup, perfect for enjoying the best of summer’s produce. It’s quick to make, light yet satisfying, and packed with vibrant flavors. Whether you’re enjoying it on a hot day or as a quick meal anytime, this soup is sure to become a favorite in your summer recipe rotation.