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Summer Minestrone Soup

Photo: Brian Woodcock; Styling: Claire Spollen

Hands-on time 50 mins
Total time 1 hr, 5 mins
Yield

Serves 8

A gentle simmer keeps the vegetables in the soup slightly firm, so they maintain their texture during freezing and reheating.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups thinly sliced leek, white and light green parts only (about 2 leeks)
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced celery
  • 2 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 8 cups unsalted chicken stock (such as Swanson)
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided
  • 2 cups chopped yellow squash
  • 2 cups chopped zucchini
  • 1 cup chopped red bell pepper
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1/2 cup uncooked ditalini pasta
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounces Lacinato kale, stemmed and chopped
  • 1/4 cup homemade or refrigerated pesto (such as Buitoni)
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)

Nutrition Information

  • calories 250
  • fat 9.8 g
  • satfat 2.5 g
  • monofat 5.8 g
  • polyfat 1 g
  • protein 14 g
  • carbohydrate 28 g
  • fiber 5 g
  • cholesterol 9 mg
  • iron 3 mg
  • sodium 551 mg
  • calcium 200 mg

How to Make It

  1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally (do not brown). Add tomato paste; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.

  2. Place 1 cup cannellini beans in a small bowl; mash with a fork. Add mashed beans, remaining cannellini beans, squashes, bell pepper, green beans, pasta, salt, and black pepper to pan. Increase heat to medium; cook 10 minutes. Stir in kale; cook 2 minutes. Place 2 cups soup in each of 8 bowls, or follow freezing instructions. Top each serving with 1 1/2 teaspoons pesto and 1 tablespoon Parmesan cheese.

  3. How-To

  4. FREEZE: Cool soup completely. Freeze flat in a large zip-top plastic freezer bag for up to 2 months.

  5. THAW: Microwave soup in bag at MEDIUM (50% power) 5 minutes or until pliable.

  6. REHEAT: Pour soup into a large Dutch oven. Cook over medium heat, partially covered, 20 minutes or until thoroughly heated. Serve with pesto and Parmesan cheese.