Summer Minestrone(Minestrone Estivo)
A vibrant and comforting summer vegetable soup with fresh zucchini, tomatoes, and basil, perfect for light, flavorful meals during warm weather. Suitable for vegetarians.
Ingredients
- 3 Tbsp. oil ⓘ
- 1 lg. onion, finely chopped ⓘ
- 2 ripe tomatoes, peeled and chopped
- 8 oz. green zucchini, chopped into 1 inch cubes ⓘ
- 8 oz. yellow summer squash, chopped into 1 inch cubes ⓘ
- 3 potatoes, peeled and cut into 1 inch cubes ⓘ
- 2 garlic cloves, crushed ⓘ
- About 5 cups chicken stock ⓘ
- Salt and pepper ⓘ
- Chopped fresh basil
- 2/3 cup Parmesan cheese ⓘ
Instructions
- Heat oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened.
- Stir in the chopped tomatoes, zucchini, summer squash, potatoes, and garlic.
- Cook gently uncovered for about 10 minutes, shaking the pan frequently to prevent sticking.
- Pour in the chicken stock or water.
- Bring to a boil and add spaghetti. Lower heat to a simmer.
- Half cover the pan and simmer gently for 15 minutes or until vegetables are just tender.
- Add more stock if necessary. Remove from heat.
- Stir in chopped basil and half the Parmesan cheese.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, sprinkled with the remaining Parmesan cheese.
Tips & Substitutions
For a heartier version, consider adding cooked beans or lentils. If you can't find summer squash, zucchini can work as a substitute. Fresh herbs like parsley or oregano can also enhance flavor. Store any leftover vegetables separately to maintain their texture. Always taste and adjust seasoning before serving to ensure the best flavor.
Serving Suggestions
Serve the minestrone hot, garnished with the remaining Parmesan cheese and extra fresh basil. This dish pairs beautifully with crusty bread or a side salad. For a complete meal, consider serving it alongside Oven Chicken Parmesan or any of your favorite Italian recipes for a delightful culinary experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of water or stock if the soup is too thick. It can also be microwaved in short intervals, stirring in between, to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Minestrone(Minestrone Estivo) contains roughly 545 calories, with 16g protein, 56g carbohydrates, and 32g fat. It is an excellent source of iron (177% of the Daily Value), calcium (66% of the Daily Value), and dietary fiber (54% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1653mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this minestrone vegetarian?
Absolutely! Simply substitute the chicken stock with vegetable stock or water. This will keep the dish vegetarian-friendly while still being delicious. You can also add more vegetables or legumes for added protein and texture.
How can I make this dish gluten-free?
To make this minestrone gluten-free, replace the spaghetti with a gluten-free pasta option. Ensure that any stock used is labeled gluten-free as well, and be cautious with seasoning mixes that may contain gluten.
Can I freeze the minestrone for later use?
Yes, you can freeze the minestrone! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).