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Ina Garten Summer Minestrone Soup

Ina Garten Summer Minestrone Soup
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This recipe is made by softening onions and garlic in olive oil, simmering fresh summer vegetables with tomatoes and stock, then finishing with beans, pasta, and herbs. Everything cooks gently so the vegetables stay tender but not mushy. A spoonful of pesto stirred in at the end adds richness and pulls all the flavors together without overpowering the soup.

Ingredients

  • Olive oil – 3 tablespoons

  • Onion – 1 large, chopped

  • Garlic – 3 cloves, minced

  • Carrots – 2 medium, diced

  • Celery – 2 stalks, diced

  • Courgette (zucchini) – 2 medium, diced

  • Green beans – 150 g (1 cup), chopped

  • Canned diced tomatoes – 400 g (14 oz)

  • Vegetable stock – 1.25 litres (5 cups)

  • Bay leaf – 1

  • Small pasta (ditalini or macaroni) – 120 g (¾ cup)

  • Canned cannellini beans – 1 can (400 g / 14 oz), drained and rinsed

  • Salt – to taste

  • Black pepper – to taste

  • Fresh basil – ¼ cup, chopped

  • Pesto – 3 tablespoons (optional but recommended)

  • Parmesan cheese – for serving

Instructions

  • Build the base – Heat olive oil in a large pot over medium heat. Add onion and cook for 6–8 minutes until soft and translucent.

  • Add aromatics – Stir in garlic and cook for 30 seconds until fragrant.

  • Cook the vegetables – Add carrots, celery, courgette, and green beans, stirring for 3–4 minutes.

  • Simmer gently – Add tomatoes, vegetable stock, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes.

  • Add pasta and beans – Stir in pasta and cannellini beans, cooking until pasta is just tender.

  • Finish fresh – Remove bay leaf, stir in basil and pesto, and adjust seasoning before serving.

Find it online: https://inagartendishes.com/ina-garten-summer-minestrone-soup/