Easy Summer Minestrone Soup with Fresh Basil and Beans
Easy Summer Minestrone Soup with Fresh Basil and Beans is the perfect way to enjoy a comforting, hearty meal without heating up your kitchen. After making this many times, I’ve discovered the trick to keeping it light yet flavorful is using fresh basil and a variety of beans. This soup is so fresh and cozy, it’s perfect for summer cookouts. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Smashed Potatoes and Creamy Smoked Salmon Gnocchi Dinner Recipe.
Why This Easy Summer Minestrone Soup with Fresh Basil and Beans Is Pure Comfort
- Packed with fresh vegetables and beans
- Easy to make and perfect for summer cookouts
- Better than takeout and freezes well
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.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 zucchini, diced
- 1 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: Grated Parmesan cheese
- Optional: Additional fresh basil leaves
đź“ť Ingredient Notes
- vegetable broth: You can use chicken broth instead for a richer flavor.
đź›’ Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the soup → See on Amazon
- High-quality vegetable broth — Gives the soup a rich, savory base → 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, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Add remaining ingredients: Stir in diced tomatoes, vegetable broth, cannellini beans, kidney beans, zucchini, and basil. Season with salt and pepper.
- Simmer: Bring soup to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally.
- Serve: Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese and additional fresh basil leaves.
Cook's Tips for Perfect Easy Summer Minestrone Soup with Fresh Basil and Beans
- Common mistake and fix: Don't overcook the zucchini. It can become mushy and watery. Add it towards the end of cooking.
- Pro tip: For a creamier soup, blend a cup of the soup until smooth and then stir it back into the pot.
- Pro tip: To make this soup ahead, prepare it up to the point of adding the zucchini and basil. Reheat before serving and add these ingredients then.
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 fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated. It's perfect for meal prepping.
Freezing Easy Summer Minestrone Soup with Fresh Basil and Beans
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
- Best substitution: You can substitute the cannellini and kidney beans with chickpeas or Great Northern beans.
- Make-ahead: This soup freezes well. Prepare it up to the point of adding the zucchini and basil. Freeze or refrigerate and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little water or more vegetable broth.
Want to level up this recipe?
High-quality immersion blender — Makes it easy to blend the soup right in the pot → Check price on Amazon
Easy Summer Minestrone Soup with Fresh Basil and Beans
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 zucchini, diced
- 1 cup fresh basil leaves, chopped
- Salt and pepper, to taste
Seasonings
- 1 tablespoon olive oil
- Salt and pepper, to taste
Optional Toppings
- Grated Parmesan cheese
- Additional fresh basil leaves
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Add remaining ingredients: Stir in diced tomatoes, vegetable broth, cannellini beans, kidney beans, zucchini, and basil. Season with salt and pepper.
- Simmer: Bring soup to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally.
- Serve: Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese and additional fresh basil leaves.
Notes
- Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
- Best substitution: You can substitute the cannellini and kidney beans with chickpeas or Great Northern beans.
- Make-ahead: This soup freezes well. Prepare it up to the point of adding the zucchini and basil. Freeze or refrigerate and reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little water or more vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated. It's perfect for meal prepping.
Nutrition Per Serving
- Calories: 240
- Protein: 12g
- Fat: 4g
- Carbs: 38g
- Fiber: 10g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
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 make this soup ahead. Prepare it up to the point of adding the zucchini and basil. Reheat before serving and add these ingredients then.
This could be due to overcooking the zucchini. Add it towards the end of cooking to prevent this.
Yes, this soup freezes well. Prepare it up to the point of adding the zucchini and basil. Freeze and reheat before serving.
Yes, this soup is gluten-free. Just make sure your vegetable broth is gluten-free as well.
Yes, you can use canned beans instead of fresh. Just make sure to drain and rinse them first.
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!
