This delicious Summer green minestrone soup is like Summer in a bowl! It’s similar to classic minestrone but it’s loaded with seasonal vegetables, protein-packed beans and flavored with a Parmesan rind. Pair it with a loaf of sliced sourdough bread to create the perfect Summertime meatless Monday meal.
What’s a parmesan rind?
For cheese lovers like myself, if you haven’t been using a parmesan rind, you’re missing out. There is a ton of cheese flavor packed in the protective outer layer of a Parmesan cheese wheel (which develops as it ages). If you add that rind to sauces or soups, it adds amazing, cheesy, almost nutty flavor that truly takes the dish to the next level.
You can find a slice of Parmesan cheese with the rind at the cheese counter in the deli section of your grocery store. You’ll use the rind for the preparation of the soup and the cheese portion to top each bowl of soup for extra cheesy flavor.
Mix it up
Minestrone soup is one of my favorites because swapping out ingredients for what’s on hand is easy. The broth is so delicious that pretty much anything goes. I’ve included my favorite ingredients in this recipe, but below are some suggestions for variations or add ons. If you have these on hand, throw them in. Anything goes when it comes to Minestrone.
- Who doesn’t love fresh corn on the cob in the Summer? Slice the corn off the cob and add it to the soup during the last 5 minutes of cook time. For extra corn flavor, you could even pop the cobs into the soup once the corn has been removed and simmer them for 15 to 20 minutes. Remove the cobs before serving.
- Chopped potatoes are great in this soup instead of pasta. I’d recommend adding them along with the broth.
- Summer squash can be used in place of or in addition to the zucchini.
- Asparagus is another favorite Summer veggie. Remove the woody base of the asparagus spears and chop the asparagus into about 1/2 inches pieces. Pop them into the soup during the last 5 minutes of cook time so they stay crispy.
- Add 1/2 tablespoon of chopped fresh parsley along with the basil or in place of the fresh basil.
- Italian sausage or kielbasa is a great option if you’d like to add a little extra protein. Simply sauté it along with the onion and carrots.
- Bacon add big smoky flavor to this Summer green minestrone. Skip the olive oil and sauté a pound of bacon until it’s crispy. Remove the bacon slices, crumble and set aside as a topping for the finished soup. Use the bacon grease to sauté the onion and celery.
Summer Green Minestrone
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 celery stalks finely chopped
- 4 cloves of garlic minced
- 8 cups vegetable broth or chicken broth My favorite is Better than Bouillon Seasoned Vegetable Base in this soup.
- 8 ounce slice of parmesan cheese with the rind Remove the rind and shred the parmesan cheese.
- 1 medium zucchini, peeled or unpeeled chopped
- 1 cup chopped green beans
- 2 cans of Garbanzo beans (chickpeas) and/or cannellini beans drained and rinsed
- 1 cup frozen peas defrosted
- 2 ounces fresh spinach rough chopped
- ½ cup fresh basil rough chopped
- 1 tablespoon prepared pesto Add more to taste.
- 1 cup ditalini pasta, small tubes, elbow macaroni or small shells cooked al dente (slightly firm) If you're preparing this soup gluten free just leave the pasta out.
- Salt and black pepper to taste
Instructions
- Sauté the onion and celery in the olive oil, in a large soup pan, for about 5-6 minutes or until it starts to soften. Add the garlic and sauté for an additional one minutes.
- Add the broth and the parmesan rind and bring to a boil, simmer on medium-low heat for 20 minutes.
- Add the zucchini, green beans and the beans to the pan and simmer an additional 8 minutes.
- Stir in the frozen peas, fresh spinach, fresh basil and prepared pesto and simmer for another 2 minutes.
- Add the cooked pasta. Add salt and black pepper to taste.
- Serve each bowl with a sprinkle of shredded parmesan cheese.
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