Light Vegetable Minestrone With Simple Summer Flavor

This light vegetable minestrone is colorful, comforting and easy to adapt with seasonal vegetables. It keeps the classic spirit of minestrone while staying fresh and not too heavy.

Ingredients For 4 Bowls

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 1 zucchini, diced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 400 g chopped tomatoes
• 900 ml vegetable stock
• 160 g cooked white beans or red beans
• 80 g small pasta
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 fresh basil leaves

Build The Soup Base

Heat the olive oil in a large pot. Add the onion, carrots and celery, then cook for 5 minutes. Stir in the garlic and zucchini and cook for 2 minutes more.

Simmer The Vegetables

Add the chopped tomatoes, vegetable stock, beans, dried herbs, salt and pepper. Bring to a simmer and cook for 15 minutes, until the vegetables are tender but not falling apart.

Add The Pasta

Stir in the small pasta and cook for 7 to 9 minutes, depending on the shape. Add a little extra stock or hot water if the soup thickens too much.

Finish with fresh basil just before serving. For extra flavor, add a drizzle of olive oil in each bowl.

Conclusion

This minestrone is simple, flexible and full of vegetables. It is best served warm, but it also reheats well the next day.