Ina Garten Summer Minestrone Soup Recipe
This Ina Garten Summer Minestrone Soup recipe is light, fresh, and full of colorful vegetables. It is easy to make and perfect for warm days when you want something comforting but not heavy.
Equipment
- Large soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- Olive oil – 2 tablespoons
- Onion – 1 cup, chopped
- Garlic – 2 cloves, minced
- Carrots – 1 cup, chopped
- Zucchini – 1 cup, chopped
- Green beans – 1 cup, cut into small pieces
- Diced tomatoes – 1 can (14 oz)
- Vegetable broth – 5 cups
- Small pasta – 1 cup, like ditalini
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Dried oregano – 1 teaspoon
- Fresh basil – 1/2 cup, chopped
- Parmesan cheese – 1/2 cup, grated
Instructions
Heat oil and cook onion
- Place a large soup pot on medium heat. Add olive oil and let it warm. Add chopped onion and cook slowly. Stir often until the onion becomes soft and slightly golden. This builds flavor.
Add vegetables
- Add minced garlic, carrots, zucchini, and green beans to the pot. Stir well and cook for about five minutes. The vegetables should start to soften while keeping their fresh color.
Add tomatoes and broth
- Pour in diced tomatoes and vegetable broth. Stir everything together gently. Bring the mixture to a light boil, then reduce heat to a simmer. Let it cook for ten minutes.
Add pasta and seasoning
- Add small pasta, salt, black pepper, and oregano. Stir well so the pasta does not stick. Let the soup cook until pasta is tender. This usually takes about ten minutes.
Finish and serve
- Turn off the heat and add fresh basil. Stir gently to mix the flavors. Serve hot with grated Parmesan cheese on top for a rich and comforting finish.
Notes
- Use fresh vegetables for best flavor
- Add spinach or kale for extra nutrition
- Cook pasta separately if storing leftovers
- Add beans for more protein
- Serve with crusty bread or salad
- Store in fridge up to 4 days and reheat gently