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Summer Vegetable Minestrone Soup

Savor the sun-soaked flavors of summer vegetable minestrone soup, where a rainbow of garden-fresh ingredients come together in a heartwarming symphony of taste. This delightful dish is a delicious ode to seasonal produce.

Tasty Team
97% would make again
Summer Vegetable Minestrone Soup


for 2 servings

  • 1 tablespoon oil
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 potato, peeled and cubed
  • 3 cloves garlic, minced
  • 28 oz diced tomato (795 g), 1 can
  • 8 cups vegetable stock (1.8 L)
  • 2 zucchinis, diced
  • 15 oz cannellini bean (425 g), 1 can, rinsed and drained
  • 3 cups spinach (120 g)
  • 2 cups elbow pasta (200 g)


  1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
  2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
  3. Bring to a boil.
  4. Place the lid on the pot, and simmer for 45 minutes.
  5. Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
  6. Allow to cool before serving.
  7. Enjoy
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Summer Vegetable Minestrone Soup