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Tuscan Minestrone: Taste of Summer - Tuscan Minestrone: Make this vibrant summer soup in 45 minutes. Packed with fresh veggies and sun-dried tomato pesto, it's

Tuscan Minestrone: Taste of Summer

This Tuscan Minestrone is the ultimate taste of summer in a bowl, blending fresh seasonal vegetables with a vibrant sun-dried tomato pesto for an unforgettable flavor. It’s a hearty yet refreshing soup perfect for any warm evening. Crafted with readily available ingredients, this Tuscan minestrone recipe is designed for home cooks of all levels. It captures the essence of Italian summer cooking, bringing a rustic charm to your dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1 sweet onion (chopped)
  • 2 carrots (chopped)
  • 2 ribs celery (chopped)
  • 1 red pepper (chopped)
  • 2 zucchini's and or yellow summer squashes (chopped (I used one of each))
  • 1 ear corn (kernels remove, but cobs reserved)
  • 2 cloves garlic, minced or grated
  • 6-8 cups chicken or vegetable broth
  • 1 sprig fresh rosemary
  • 1/2 cup sun-dried tomato pesto

Method
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the chopped sweet onion, carrots, celery, and red pepper. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, or until the onion is translucent and the vegetables are slightly softened.
  2. Add the chopped zucchini (and/or yellow squash), corn kernels, and minced garlic. Cook, stirring occasionally, for another 10 minutes, or until the zucchini is slightly softened.
  3. Pour in the chicken or vegetable broth. Add the reserved corn cobs and a parmesan rind (if using). Bring the soup to a boil.
  4. Add the fresh rosemary sprig and kale. Reduce the heat to low, cover, and simmer for about 10 minutes.
  5. Bring the soup back to a boil and add the pasta. Cook according to package directions until al dente. If needed, add more broth to reach your desired soup consistency. Stir in the cannellini beans, chopped fresh parsley, basil, and about 1/2 cup of sun-dried tomato pesto.
  6. Taste and season with salt and pepper as needed. Remove the parmesan rind and rosemary sprig before serving. Ladle the soup into bowls and serve with additional grated Parmesan cheese.

Notes

- Use a mix of zucchini and yellow squash for variety.
- Reserve corn cobs for extra flavor in the broth.
- Don't overcook the pasta; it should be al dente.
- Adjust pesto amount to your taste preference.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.