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close up overhead view of summer minestrone soup in bowl with fresh basil on top.

Summer Minestrone Soup


  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This summer minestrone soup is loaded with seasonal vegetables like zucchini, corn, tomatoes and green beans. With plenty of fresh herbs and two types of beans for fiber and protein, it's filling, flavorful and super easy to make in just 30 minutes! 


Ingredients

Scale
  • 1/4 cup vegan butter
  • 1 yellow onion, diced (1 1/2 cups)
  • 4 cloves of garlic, finely minced
  • 1 1/2 cups thinly sliced celery
  • 1 cup diced zucchini
  • 1 cup green beans, sliced into 1" pieces
  • 1 medium bell pepper, diced
  • 1 1/2 cup frozen baby lima beans
  • 3/4 cup fresh or frozen corn 
  • 1 14.5 oz can diced tomatoes
  • 3 cups chopped swiss chard or spinach
  • 1/3 cup flat leaf parsley, finely chopped
  • 1/4 cup finely chopped fresh basil (or 4 tsp dried)
  • 2 tbsp finely chopped fresh thyme (or 2 tsp dried)
  • 6 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 1/2 tbsp white wine vinegar
  • 1 can navy beans, drained and rinsed
  • 1 tsp fine grain kosher salt
  • 1/2 tsp ground black pepper

Instructions

  1. Heat butter in a large soup pot over medium.   
  2. Add onions, garlic and celery. Sauté, stirring occasionally, for 5-7 minutes. Add zucchini, green beans, bell pepper, lima beans, corn, tomatoes, tomato paste, salt and pepper. Stir well and continue cooking for 5 minutes. 
  3. Add in broth and white wine vinegar and bring to a boil. Once boiling, add chopped greens, parsley, basil and thyme. Stir well, cover and reduce heat to low.
  4. Simmer for 15 minutes, then add in navy beans and cook for an additional 10-15 minutes. 
  5. Serve with more fresh basil and vegan parmesan.

Notes

Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small pot over medium heat.

Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a pot.

White beans: we prefer navy beans over cannellini beans in this recipe as they tend to be a bit firmer. You could also use Great Northern, garbanzo or pinto beans. 

Lima beans: we use frozen, which are cheap and easy to find. You can also sub with frozen peas, shelled edamame, or leave them out altogether. 

Swiss chard: you can sub with any leafy green of choice, like spinach or kale. 

Tomatoes: if you'd prefer not to use canned or have some extra fresh tomatoes on hand, sub the can with 3-4 finely diced roma tomatoes. 

Corn: we used fresh sweet corn since it's currently in season, but you can also sub with frozen. (Frozen fire roasted corn is also a great choice!)

  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Keywords: summer minestrone soup