Summer Minestrone Soup

Summer Minestrone Soup loaded with squash, and kale! Healthy and nutritious with tips to pull of broth flavorful just like Italian restaurants!

I call it, a complete weeknight dinner soup!

Summer Minestrone Soup is a one pot dinner soup which has everything I ask from a quick summer dinner. With just 10 minutes prep, a good serving of summer veggies - yellow squash, zucchini, carrots, kale... with cannellini beans, pasta and parmesan... this vegetarian minestrone is a sure Home Run! 

Just like you, I'm very busy on weekdays... and often keep exploring options to serve homemade dinner which is fast to put together, need less dishes, brings seasonal healthy flavors to dinner, and is delicious. (that's a must have!) 

I love a bowl of hearty, veggie-full soup for weekday dinner, no matter if it is winter or summer. Specially, vegetarian minestrone soup or a vegetarian cabbage soup, are perfect vehicle to use all those extra veggies from refrigerator. So, this is one of my go-to recipe towards end of our groceries or when I don't want to be in kitchen more than 15 minutes! ;)

Oh, also sharing few tips to make ultimate restaurant-style minestrone soup broth! Try this recipe, and then take bows for every batch of soup you make in...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 8-9 Cups Serves: 4
Notes: No. of servings depends on serving size.



  • 1 Zucchini (small diced)
  • 1/2 Parmesan Cheese (grated for serving, rind for soup)
  • 6 Cup Vegetable Stock
  • 1 tbsp Olive Oil
  • 1 Cup Kale (3-4 leaves, stem removed and small chopped)
  • 1 Yellow Squash (small diced)
  • 2 Carrots (round sliced)
  • 1 Celery (stalk, small diced)
  • 2 Cup Tomatoes (with juice, I used 16 ounce can of San Marzano)
  • 15 ounce Cannellini Beans
  • 1 Cup Pasta (small shape such macaroni )
  • 1 Cup White Onion (or yellow onion, small diced)
  • 3-4 Garlic (cloves, minced)
  • 1 tsp Italian Seasoning
  • 1/4 Red Pepper Flakes
  • 1 tsp Salt and Black Pepper
  • 2 tbsp Red Wine Vinegar (adjust per taste )
  • for serving

  • Basil (fresh leaves)


  • 1. Heat olive oil in a deep pot (with lid), add onion, garlic, and cook until onions are soft. Add seasoning, chili flakes and cook for 30 seconds.
  • 2. Add carrots and celery, season with pinch of salt, and cook for 2 minutes. Add zucchini, summer squash continue cook for 1 more minute.
  • 3. Add rinsed beans, salt, tomatoes. Add stock, parmesan rind, and pasta with 1/2 tsp salt. Bring to boil and cook covered until pasta is tender. (10 - 12 minutes)
  • 4. Open lid, discard parmsan rind. Add in chopped kale and cook until just wilted (1-2 minute). Add vinegar and mix well. Taste and adjust salt, black pepper.
  • 5. Add chopped basil. Ladle into serving bowls, sprinkle some parmesan cheese. Serve and enjoy!
Disclaimer: Slightly adapted from
See Full Recipe

2 comment(s)

You don't have a measurement for the red wine vinegar? 2tsp? 2tbsp? I'm guessing for tonight's soup!
Post Comment  See All Comments