Summer Minestrone Soup

Mom’s garden is starting to really produce, and so we had to come up with something that used a lot of the vegetables that are available: herbs, zucchini, green beans, carrots, kale, garlic, onions. Naturally, we thought of soup!

Minestrone is a traditional Italian soup that lends itself well to improvisation. The name means “big soup” and it is hearty, brothy and full of veggies. Whether you have a refrigerator full of odds and ends, a garden with too much going on, or have recently splurged at the farmers market, this is an ideal way to enjoy a little of a lot of things at once … and have enough left over for lunch or dinner throughout the week.

The ingredients for my recipe below are purely a function of what we had on-hand. I suggest that you take a look around your kitchen and see what you have that could work as well. Although we used leftover cooked rice, many times minestrone soup has pasta in it – a great way to use the last of some odd pasta shape in the cupboard. Add the pasta with the green vegetables (Group 3) and make sure not to over-cook it. Try adding diced potato or sweet potato in with Group 2. Substitute leeks for some of the onions, of add a little chopped fennel in with Group 1. Use chick peas or kidney beans instead of white beans. Any kind of greens work great (chard, collards), and fresh peas would be a good substitute for the green beans. Yellow squash or any other summer squash variety would work well in addition to, or instead of, the zucchini. The possibilities are endless, and the only thing that matters is that you have a big pot of soup at the end that tastes and looks as good as it is good for you.

Summer Minestrone Soup

GROUP 1
Olive oil
6 or 8 garlic cloves, sliced thin
2 medium onions, small dice
2 medium carrots, small dice
2 celery ribs, small dice
Large handful mixed fresh herbs, chopped together and divided in thirds, set two thirds aside (I used basil, parsley, summer savory, and oregano. You could also use thyme, cilantro, dill, marjoram, etc.)

GROUP 2
1 large can tomatoes with juice
8 cups water
1 can white beans, rinsed and drained
¾ c leftover cooked brown rice
½ c dry red wine, or more to taste
1 whole dried chili
½ tsp crushed red pepper
1 or 2 bay leaves

GROUP 3
1 small or medium zucchini, quartered length wise and sliced
Generous handful of fresh beans (I used green beans and dragon langerie beans), ends trimmed and cut into one inch pieces
½ bunch of kale, sliced into thin ribbons
1 ear corn, sliced from cob

GARNISH
Black pepper
Grated Parmesan Reggiano

Warm the olive oil in a large soup pot. Sauté Group 1 with one third of the herbs for several minutes, until tender. Add Group 2 and bring to simmer for at least 30 minutes, or more if you have time. Add Group 3 and one third of the herbs and simmer for another 15 minutes or so. Check seasonings and add more red wine, pepper, or salt to taste. Let the soup sit for a while, if you can, before re-heating and serving. Stir in the rest of the fresh herbs just prior to serving. Garnish with generous sprinkles of grated Parmesan Reggiano.


Good with salad and bread for a light and satisfying summer supper. Makes a lot … so be prepared for leftovers.


Don’t forget to vote with your dollar. Get your Real Food at the farmers market, it will taste better and you will feel better.