Summer Minestrone Soup

Skill Level
Preparation Time 10 minutes Total Time 30 minutes
Servings 6 Cost Per Serving $2.40
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1Large Onion, diced
1Zucchini, diced
3Carrots, diced
1/2 headFennel, diced
1 cupFresh Peas
1 cupFresh Romano Beans (or any fresh beans)
1 bunchChard or Kale (or any other leafy green)
2Medium Tomatoes, diced
2 clovesGarlic, slightly crushed
2/3 cupPastina (any little pasta)
2 L Vegetable stock
1 tbspOlive Oil
1/4 cupParmigiano Reggiano Cheese (including end pieces)
To tasteSalt and Black Pepper
Herb Garden Pesto: (Choose whichever fresh herbs you like)
2 cupsBasil
8 sprigsThyme
1/4 cupMarjoram
1/4 cupExtra Virgin Olive Oil
1/2Lemon, juiced
1/4 cupWalnuts
1/4 tspSea Salt


  1. In a large stock pot over medium heat add olive oil.
  2. Add your diced onion, carrots, fennel and garlic. Add a pinch of salt, stir, and cook for about 5 minutes.
  3. Add zucchini, peas, tomato, beans, chard, and stock. Bring to a boil.
  4. Add the pastina (tiny pasta) and any end pieces of your parmigiano cheese. Reduce the heat to low and allow to simmer for about 20 minutes.
  5. While the soup is simmering, in a food processor combine all your ingredients for the herb garden pesto and blend well. Set aside.
  6. Finish soup with the parmigiano cheese, check for seasoning with salt and black pepper and plate, adding a little pesto to each bowl.


  • The flavonoids found in basil (orientin and vicenin) may protect healthy cells from radiation and free-radical damage.
  • 2 Tablespoons of chopped fresh basil provides 27% of the Recommended Dietary Allowance for vitamin K. Talk to your doctor if you're taking blood thinners, as it is important to keep the amount of vitamin K in your diet somewhat stable.
  • Thyme contains flavonoids that increase the herb's antioxidant capacity and may provide anti-inflammatory benefits.
  • Thyme oil is a natural antibacterial, making it a useful ingredient in mouthwashes and toothpastes.