Best 3 Summer Minestrone With Fresh Basil Recipes

In the realm of summer soups, Minestrone reigns supreme, a vibrant symphony of fresh vegetables, aromatic herbs, and wholesome pasta. This classic Italian dish embraces the bounty of the season, transforming simple ingredients into a flavorful and nourishing masterpiece. Our collection of Minestrone recipes captures the essence of this beloved soup in all its variations. From the traditional Minestrone alla Genovese, bursting with the vibrant flavors of Liguria, to the lighter and refreshing Summer Minestrone, brimming with crisp vegetables and a fragrant basil pesto, these recipes offer a delightful culinary journey.

Indulge in the hearty Minestrone alla Milanese, where rice takes center stage, adding a satisfying texture and subtle nutty flavor. For a taste of rustic simplicity, try the Minestrone di Ceci e Bietole, a delightful marriage of chickpeas, Swiss chard, and earthy spices. Vegetarians will relish the Minestrone di Verdure, a vibrant tapestry of seasonal vegetables, while meat lovers can savor the Minestrone alla Fiorentina, where succulent beef and tender vegetables harmoniously blend.

No matter your preference, our Minestrone recipes guarantee a delightful and wholesome dining experience. Each spoonful promises a burst of freshness, a symphony of flavors, and the comforting embrace of a classic Italian dish. Embark on this culinary adventure and discover the multifaceted beauty of Minestrone, a soup that truly captures the essence of summer's bounty.

Check out the recipes below so you can choose the best recipe for yourself!

ABRUZZO SUMMER MINESTRONE

Abruzzo Summer Minestrone image

This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving

Steps:

Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.
Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.
Divide among 6 bowls and top with the torn basil and Parmesan.

MINESTRONE WITH BASIL

Minestrone with Basil image

Categories Soup/Stew Blender Bean Pasta Tomato Vegetable Vegetarian Lunch Basil Healthy Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 16

Ingredients

1/2 cup dried red beans
5 cups water
2 cups shredded green cabbage
1 1/2 cups chopped tomatoes
1 small onion, chopped
1 celery stalk, diced
1 carrot, diced
1 zucchini, diced
1 medium russet potato, peeled, left whole
1 small russet potato, peeled, diced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped garlic
1 teaspoon salt
1/2 cup small shell pasta
1/2 cup chopped fresh basil
Freshly grated Parmesan cheese

Steps:

Place beans in medium bowl. Add enough cold water to cover by 2 inches; soak overnight. Drain.
Place beans in large Dutch oven. Add 5 cups water and next 11 ingredients and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.

SUMMER MINESTRONE WITH PESTO

Summer Minestrone with Pesto image

Categories Soup/Stew Bean Cheese Tomato Vegetable Appetizer Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons Classic Pesto
Freshly grated Parmesan cheese

Steps:

Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

Tips:

Use fresh, seasonal vegetables. This will give your minestrone the best flavor.
Don't be afraid to experiment with different vegetables. Minestrone is a very versatile soup, so you can add or remove vegetables to suit your taste.
Use a good quality broth. This will make a big difference in the flavor of your soup.
Cook the soup slowly. This will allow the flavors to develop and meld together.
Season the soup to taste. Add salt, pepper, and other seasonings to taste.
Garnish the soup with fresh herbs. This will add a pop of color and flavor.

Conclusion:

Summer minestrone is a delicious, healthy, and easy-to-make soup. It's perfect for a quick and easy meal on a hot summer day. With its colorful vegetables and hearty broth, minestrone is a soup that the whole family will enjoy. So next time you're looking for a simple and satisfying soup, give summer minestrone a try.