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Summer Minestrone

Summer minestrone soup with fresh seasonal tomatoes, potatoes, zucchini and corn. 

Summer minestrone in a bowl

It's summer in full swing here in Missouri which means hot, hot, hot.  Why on earth did I want to make soup last week?  Because the markets are full of fresh, local produce.  Corn, tomatoes, peppers, potatoes and more.  

I was thinking why not make Summer Minestrone with some of these good veggies instead of just in the winter when the zucchini is pretty gnarly-looking?  And I recently made a big batch of chicken stock, in the freezer and waiting to be put to good use.

Summer minestrone ingredients, fresh vegetables in basket

Minestrone is great stuff, any season.  I made it in a pretty traditional way -- starting with a soffritto of carrots, celery and onion, adding potatoes, chicken stock and tomato, and then some more veggies and pasta and white beans.  I also put a piece of Parmesan rind in the pot, adds great depth of flavor.

Summer minestrone in bowl with spoon

So I used fresh, local zucchini, tomatoes, new potatoes and corn.  I also put in some kale.  That's how I make it, but I got to thinking I should mix it up in the summer and try adding green beans and maybe cabbage and/or fennel instead of the kale.  Next time I will as I am pretty sure I am going to make another pot soon.

In soup pot with ladle of soup

In these dog days of summer, try using all the wonderful vegetables in season for a summer minestrone.  Be creative, mix it up, whatever looks best, try.  It will be delicious and satisfying, even if it's a 100º outside.  Happy summer!  Kelly🍴🐦

You might also like my other favorite summertime soup, Summer Corn Chowder.

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In soup pot with ladle of soup

Summer Minestrone

Minestrone soup for summertime, with fresh summer tomatoes, potatoes, zucchini and corn. 
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 409kcal


  • ¼ cup olive oil
  • 1 medium carrot, chopped
  • 1 rib of celery, chopped
  • 1 medium onion, chopped
  • 2 large red or yellow potatoes, peeled and cut into bite-size chunks (or 12 small new potatoes cut in halves or quarters)
  • 6 cups plus 1 cup chicken stock, preferably homemade  (you can use water if you want but I think the soup is a little bland that way, better with chicken or vegetable stock)
  • 1 cup chopped fresh tomatoes
  • Piece of good Parmesan cheese rind, about a 2-inch piece
  • 1 medium zucchini, cut into bite-size pieces
  • 1 bunch of Tuscan kale, stems removed and roughly chopped (or Swiss chard or escarole)
  • 1 ear corn, kernels cut off
  • 1 cup ditalini pasta or other small pasta, like orzo
  • 1 cup canned cannellini beans, drained and rinsed
  • Kosher salt and fresh cracked pepper
  • Freshly grated Parmesan and olive oil for serving


  • Heat olive oil in a large dutch oven over medium heat.
  • Add the chopped carrots, celery and onion and season with a good pinch of salt.  Cook and stir occasionally until they start to soften and brown, about 10 minutes or so.
  • Add the potatoes, sprinkle on some more salt, and continue cooking and stirring another 5 minutes or so, or until all the vegetables are nicely browned.  You should have a good fond on the bottom of your pan, careful it doesn't burn.
  • Add 6 cups of chicken broth and scrape up the browned bits from the bottom of the pan.  This is good stuff you want.  Then add the chopped tomatoes and 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 simmer 5 minutes and then add the pasta and 1 cup chicken stock.  Adjust heat to keep a simmer going and cook until the vegetables are tender, another 10 minutes.
  • Lastly, add the beans and simmer another 3 or 4 minutes.  Taste and season with salt and pepper.
  • Ladle into bowls and drizzle with a little good olive oil and a sprinkling of grated Parmesan.

Recipe Notes

Adapted from Mark Bittman in Parade magazine, 2012


Calories: 409kcal Carbohydrates: 56g Protein: 17g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Cholesterol: 8mg Sodium: 457mg Potassium: 1218mg Fiber: 7g Sugar: 10g Vitamin A: 6549IU Vitamin C: 61mg Calcium: 175mg Iron: 3mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

* Adapted from Mark Bittman in Parade magazine, 2012


5 from 1 vote (1 rating without comment)
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