Easy Summer Minestrone Soup with Fresh Basil and Beans
Easy Summer Minestrone Soup with Fresh Basil and Beans is a light, comforting, and fresh soup that’s perfect for summer cookouts and BBQs. After making this soup dozens of times, I’ve discovered that the trick to a perfect minestrone is to add the beans and pasta last to prevent them from becoming too soft. This soup is filled with crisp vegetables, tender beans, and a rich, herbaceous broth that’s perfect for soaking up with crusty bread. If you love recipes like this, you’ll also enjoy Authentic Nigerian Okra Soup with Shrimp and Turkey and Irish Whiskey Steak with Creamy Colcannon Mash Recipe.
Why This Easy Summer Minestrone Soup with Fresh Basil and Beans Is Pure Comfort
- Light and fresh, perfect for summer cookouts
- Packed with crisp vegetables and tender beans
- Rich, herbaceous broth that's perfect for soaking up with crusty bread
- Easy to make and customizable with your favorite vegetables
What You'll Need for Easy Summer Minestrone Soup with Fresh Basil and Beans
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cups fresh basil, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like orzo or small shells)
- 1/2 cup grated Parmesan cheese
- Salt
- Black pepper
- Dried oregano
- Dried basil
- Fresh basil
- Optional: Crusty bread
- Optional: Additional fresh basil
- Optional: Grated Parmesan cheese
đź“ť Ingredient Notes
- Cannellini beans: You can also use great northern or kidney beans.
- Pasta: I like to use small pasta like orzo or small shells, but any small pasta will work.
đź›’ Tools & Equipment I Recommend
- High-quality olive oil — Enhances the flavor of the soup → See on Amazon
- Stainless steel soup pot — Even heat distribution for perfect cooking → See on Amazon
How to Make Easy Summer Minestrone Soup with Fresh Basil and Beans
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and zucchini. Cook until softened, about 5 minutes.
- Add liquids and seasonings: Stir in diced tomatoes, vegetable broth, water, salt, pepper, oregano, and dried basil. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for 15 minutes.
- Add beans and pasta: Stir in cannellini beans and pasta. Cook until pasta is al dente and beans are heated through, about 10 minutes.
- Finish: Stir in fresh basil and grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve hot with additional fresh basil and crusty bread.
Cook's Tips for Perfect Easy Summer Minestrone Soup with Fresh Basil and Beans
- Common mistake and fix: Adding the beans and pasta too early can cause them to become too soft. To fix, add them in the last 10-15 minutes of cooking.
- Tip: For a lighter soup, use low-sodium broth and skip the Parmesan cheese.
- Tip: To make this soup ahead, prepare it up to 2 days in advance. Store in the refrigerator and reheat on the stove over medium heat.
Storing & Reheating Easy Summer Minestrone Soup with Fresh Basil and Beans
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This soup can be made up to 2 days in advance. Store in the refrigerator and reheat on the stove over medium heat.
Freezing Easy Summer Minestrone Soup with Fresh Basil and Beans
Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat until warmed through. Microwave: Reheat in the microwave in 30-second intervals until warmed through.
Recipe Notes
- Chef tip: For a heartier soup, add cooked chicken or sausage.
- Best substitution: You can substitute the cannellini beans with great northern or kidney beans.
- Make-ahead: Prepare the soup up to 2 days in advance. Store in the refrigerator and reheat on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup becomes too thick, thin it out with additional water or broth.
Want to level up this recipe?
Immersion blender — Smooths out the soup for a creamy texture without adding cream → Check price on Amazon
Easy Summer Minestrone Soup with Fresh Basil and Beans
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cups fresh basil, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like orzo or small shells)
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt
- Black pepper
- Dried oregano
- Dried basil
- Fresh basil
Optional Toppings
- Crusty bread
- Additional fresh basil
- Grated Parmesan cheese
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and zucchini. Cook until softened, about 5 minutes.
- Add liquids and seasonings: Stir in diced tomatoes, vegetable broth, water, salt, pepper, oregano, and dried basil. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let simmer for 15 minutes.
- Add beans and pasta: Stir in cannellini beans and pasta. Cook until pasta is al dente and beans are heated through, about 10 minutes.
- Finish: Stir in fresh basil and grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve hot with additional fresh basil and crusty bread.
Notes
- Chef tip: For a heartier soup, add cooked chicken or sausage.
- Best substitution: You can substitute the cannellini beans with great northern or kidney beans.
- Make-ahead: Prepare the soup up to 2 days in advance. Store in the refrigerator and reheat on the stove over medium heat.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup becomes too thick, thin it out with additional water or broth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in a saucepan over medium heat until warmed through.
- Microwave reheat: Reheat in the microwave in 30-second intervals until warmed through.
- Make ahead: This soup can be made up to 2 days in advance. Store in the refrigerator and reheat on the stove over medium heat.
Nutrition Per Serving
- Calories: 280
- Protein: 12g
- Fat: 7g
- Carbs: 40g
- Fiber: 8g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 10mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Summer Minestrone Soup with Fresh Basil and Beans FAQs
Yes, you can prepare this soup up to 2 days in advance. Store in the refrigerator and reheat on the stove over medium heat.
If the soup becomes too thick, thin it out with additional water or broth.
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
You can substitute the cannellini beans with great northern or kidney beans.
A Warm Final Note
I can’t wait for you to try Easy Summer Minestrone Soup with Fresh Basil and Beans and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
