Best 6 Summer Vegetable Minestrone Soup Recipe By Tasty Recipes

SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY

Summer Vegetable Minestrone Soup Recipe by Tasty image

Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, peeled and cubed
3 cloves garlic, minced
28 oz diced tomato, 1 can
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean, 1 can, rinsed and drained
3 cups spinach
2 cups elbow pasta

Steps:

Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
Bring to a boil.
Place the lid on the pot, and simmer for 45 minutes.
Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
Allow to cool before serving.
Enjoy

MINESTRONE VEGETABLE SOUP

Minestrone Vegetable Soup image

A good soup to use up vegetables.

Provided by Shelly Culp

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 (32 ounce) carton chicken broth
4 cups tomato juice
1 (28 ounce) can diced tomatoes, undrained
2 cups chopped fresh spinach
2 zucchini, chopped
2 carrots, chopped
2 stalks celery, chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups rotini pasta

Steps:

Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 31.6 g, Cholesterol 2.2 mg, Fat 2.3 g, Fiber 5 g, Protein 7 g, SaturatedFat 0.3 g, Sodium 1166.5 mg, Sugar 8.8 g

SUMMER VEGETABLE SOUP

Summer Vegetable Soup image

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Steps:

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.

HEARTY VEGETARIAN MINESTRONE

Hearty Vegetarian Minestrone image

This vegetarian minestrone is a simple and hearty soup for those cold days. Serve with a Caesar salad and garlic toast and you have a simple, nutritious meal.

Provided by Shannon

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h5m

Yield 8

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 large carrots, diced
4 stalks celery, diced
½ (10 ounce) package frozen cut green beans
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can crushed tomatoes
6 cups vegetable broth
¼ cup water, or as needed
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup elbow macaroni
⅓ cup vegan shredded Parmesan-style cheese
2 tablespoons chopped fresh basil

Steps:

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 44.6 g, Fat 7.6 g, Fiber 12.2 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 893.2 mg, Sugar 7.9 g

EASY VEGETABLE MINESTRONE SOUP

Easy Vegetable Minestrone Soup image

From FoodTV.ca, this makes a great dinner accompanied by lots of parmesan cheese and warm garlic bread.

Provided by Irmgard

Categories Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons garlic, minced
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 (19 ounce) can mixed beans (I use Unico Bean Medley)
2 tablespoons tomato paste
2 teaspoons italian seasoning
1/8 teaspoon black pepper
1/4 cup parmesan cheese, grated
1/4 cup basil pesto
2 cups macaroni

Steps:

Put all of the ingredients except for the macaroni in the bowl of a slow cooker.
Cover and cook on low for 8 to 10 hours.
Just before serving, cook the macaroni in boiling, salted water until al dente, about 7 minutes.
Drain the macaroni and stir it into the soup.
Serve topped with parmesan cheese.

Nutrition Facts : Calories 298.7, Fat 3.1, SaturatedFat 1.3, Cholesterol 5.5, Sodium 416.9, Carbohydrate 57.8, Fiber 7, Sugar 9.1, Protein 11.9

SUMMER VEGETABLE MINESTRONE

Summer vegetable minestrone image

A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre and vitamin C

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 11

Ingredients

3 tbsp olive oil
2 leeks , finely sliced
2 celery sticks, finely chopped
2 courgettes , quartered lengthways then sliced
4 garlic cloves , finely chopped
1l vegetable stock
250g asparagus , woody ends removed, chopped
100g pea , fresh or frozen
200g broad bean , double-podded if you have time
small bunch basil , most chopped
crusty bread , to serve

Steps:

Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.
Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil and season well. Scatter with basil leaves and serve with crusty bread.

Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium