Summer Minestrone
Summer Minestrone is a light and flavorful vegetable soup packed that is perfect for using summer produce!
Servings: 6 servings
Calories: 296kcal
Ingredients
- 4 ounces pancetta diced
- 2 tablespoon olive oil
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon dried Italian seasoning
- 4 cloves garlic minced
- 1 large zucchini halved the long way twice and then cut into slices
- 1 large summer squash halved the long way twice and then cut into slices
- 8 ounces cherry or grape tomatoes diced
- 2 cups fresh green beans cut into 1" pieces
- 14 ounce can cannellini beans
- Parmesan rind
- 6 cups chicken or vegetable broth
- 1 cup small pasta like small shells, ditalini, or elbow macaroni
- 2 cups chopped spinach
Instructions
- Heat a large pot or Dutch oven over medium-high heat.
- Add the olive oil and pancetta and cook until the pancetta is crisped, about 5 minutes.
- Add the onion, carrot, celery, salt, and pepper, and cook until softened, about 5-7 minutes.
- Add the Italian seasoning and garlic, and give it a good stir, cooking about minute or so.
- Add the zucchini, summer squash, tomatoes, and and green beans and stir well to combine.
- Add the beans, Parmesan rind, broth, and pasta.
- Bring to a boil, reduce heat to medium and simmer until the pasta is cooked and the vegetables are tender, about 15 minutes.
- Serve topped with grated Parmesan cheese. Enjoy!
Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 1560mg | Potassium: 626mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5066IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 3mg