I know what you’re thinking . Soup in the summer ? Really ? Yes really . I know we always think of soup as a cold weather thing, but when the produce is garden fresh, it’s a great time for Minestrone . This Summer Vegetable Minestrone is full of corn, zucchini and tomatoes . The vegetables of summer .
Most of the time I like to us vegetable stock in my Minestrone . This recipe makes use of rich tomato paste and fire roasted tomatoes . Add in some water and aromatic vegetables like carrot , onion, celery and a Parmesan rind and you don’t even need the stock. Trust me . This recipe is simply one big pot of vegetables and it’s absolutely satisfying.
You can add a variety of vegetables to this. I just wouldn’t recommend cruciferous vegetables like broccoli, cauliflower or peppers. Their flavors are far too strong . If you have some garden tomatoes you could finely chop those and add them in for fresh tomato flavor. Green beans or peas would also give great color and flavor.
I like to serve my Minestrone over a little pasta. I usually by Ditalini pasta or Orzo. You want to use something small. You could also omit the pasta altogether and this would still be yummy. I do not recommend cooking the pasta in the soup or storing the pasta in the soup. It gets super bloated and mushy. It will just soak up your broth. I do this for all of my noodle soup recipes. It doesn’t require any more effort and it makes all the difference .
If you try this Summer Vegetable Minestrone snap a pic and tag me on Instagram @FreshFitKitchen. I love seeing your creations!
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