Summer minestrone soup with fresh seasonal tomatoes, potatoes, zucchini and corn.
It’s the height of summer here in Missouri — hot and abundant with produce. The farmers’ markets are overflowing with corn, tomatoes, peppers, potatoes and more. With so much fresh seasonal bounty, I decided to make a summer version of minestrone instead of saving soup for the colder months.
I started with a classic approach: a soffritto of carrots, celery and onion, then added potatoes, homemade chicken stock and tomatoes. From there I layered in summer vegetables, a little pasta and white beans. I always toss a piece of Parmesan rind into the pot for extra depth — it adds a rich, savory note that transforms the broth.
For this batch I used fresh zucchini, summer tomatoes, new potatoes and corn. I also added Tuscan kale, though you can easily swap in Swiss chard, escarole, green beans, cabbage or fennel if you prefer. Summer minestrone is forgiving — use what looks best at the market and what you like to eat.
This soup is satisfying and light at the same time. Even on a 100º day, a bowl of summer minestrone made with bright, fresh vegetables is delicious — and comforting in a way that celebrates the season. I tend to make a big pot and enjoy the leftovers the next day.
Be creative: mix and match vegetables, adjust the greens, and choose your favorite small pasta. Serve with a drizzle of good olive oil and a grating of Parmesan. Happy summer! — Kelly 🍴🐦
You might also enjoy a related summertime favorite, Summer Corn Chowder.
Summer Minestrone
Ingredients
- ¼ cup olive oil
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 2 large red or yellow potatoes, peeled and cut into bite-size chunks (or 12 small new potatoes, halved or quartered)
- 6 cups plus 1 cup chicken stock, preferably homemade (water can be used but stock gives better flavor)
- 1 cup chopped fresh tomatoes
- Piece of good Parmesan rind, about 2 inches
- 1 medium zucchini, cut into bite-size pieces
- 1 bunch Tuscan kale, stems removed and roughly chopped (or Swiss chard or escarole)
- 1 ear corn, kernels cut off
- 1 cup ditalini or other small pasta, like orzo
- 1 cup canned cannellini beans, drained and rinsed
- Kosher salt and freshly cracked black pepper
- Freshly grated Parmesan and extra olive oil for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chopped carrots, celery and onion and season with a pinch of salt. Cook, stirring occasionally, until they begin to soften and brown, about 10 minutes.
- Add the potatoes, sprinkle with more salt, and continue to cook and stir another 5 minutes or so, until the vegetables have a nice browned fond on the bottom of the pan. Be careful not to burn it.
- Add 6 cups of chicken stock, scraping up the browned bits from the pan. Add the chopped tomatoes and the Parmesan rind, a little more salt, and bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally.
- Stir in the zucchini, kale and corn and simmer 5 minutes. Then add the pasta and the extra 1 cup chicken stock. Adjust heat to maintain a gentle simmer and cook until the vegetables and pasta are tender, about 10 more minutes.
- Add the cannellini beans and simmer another 3–4 minutes. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and finish with a drizzle of good olive oil and a sprinkling of freshly grated Parmesan.
Recipe Notes
Nutrition
* Adapted from Mark Bittman in Parade magazine, 2012.