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Three bowls of summer minestrone soup with blue napkin and crispy brussels sprouts.
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Summer Minestrone Soup

This Summer Minestrone Soup combines an abundance of fresh summer produce with tender pasta, white beans, a simple seasoned tomato broth, a dollop of fresh pesto for added brightness, and crispy Brussels sprouts for a bit of smoky crunch.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Keyword: Minestrone, Soup, Summer Minestrone
Servings: 6

Ingredients

Minestrone Soup

  • 1 Tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, sliced
  • 3 carrots, peeled and sliced
  • 1 bunch leeks, green ends removed, white portion thinly sliced
  • 6 c low sodium vegetable broth
  • 1 15 oz can fire roasted tomatoes
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 2 c uncooked small pasta (mini bowties, ditalini, mezze penne, etc.)
  • 1½ c green beans, cut to 1 inch pieces
  • 1 zucchini, sliced and quartered
  • 1 yellow squash, sliced and quartered
  • 2 c kale, stems removed and coarsely chopped
  • 1 15 oz can cannellini beans, drained
  • ¼ c pesto (try kale pesto or pumpkin seed pesto)
  • ¼ c shredded Parmesan or vegan Parmesan

Crispy Brussels Sprouts

  • 8 oz Brussels sprouts, trimmed and sliced
  • 1 Tbsp avocado oil (or other high heat oil)
  • ½ tsp granulated garlic
  • ¼ tsp salt
  • cracked black pepper, to taste

Instructions

  • First, prepare the vegetables. Dice the onion. Mince the garlic. Slice the celery. Peel and slice the carrots. Quarter the zucchini and squash. Trim and cut the green beans. Remove the green stalks from the leeks, slice the white end, and wash the sliced leek in a bowl of water to remove dirt. Remove the kale ribs and coarsely chop the leaves. Trim and slice the Brussels sprouts.
  • In a large dutch oven, heat the of olive oil over medium-high heat. Once the oil is hot, add the onion, garlic, carrots, and celery (mirepoix). Cook 4 to 5 minutes. Add the leeks and cook 1 minute. Add the broth and tomatoes. Season with basil, oregano, salt and pepper. Bring the soup to a boil, then reduce heat and simmer covered for 20 minutes.
  • During the last 10 minutes of simmering, bring a separate sauce pot of water to a boil. Add the pasta. Cook according to package directions, about 7 minutes, until al dente. Drain and set aside.
    Alternately, you can add the pasta to the soup 7 to 8 minutes before you are ready to serve. We recommend cooking pasta separately to prevent water logged, squishy pasta in leftover soup.
  • Preheat the oven to 425°F.
  • At the end of simmer time, toss the sliced Brussels sprouts with avocado oil, garlic powder, salt and pepper. Spread the sprouts out on a large baking sheet. Cook for 8 to 10 minutes, tossing halfway through. The sprouts should be blackened in spots and crispy (but don't let them burn!). Remove from the oven and set aside.
  • While the Brussels sprouts cook, add the green beans, zucchini, and squash and cook 3 to 4 minutes. Add the kale and beans and cook another 1 to 2 minutes. Remove from heat. Divide the pasta among bowls. Ladle the soup over the pasta and top with prepared pesto, crispy Brussels sprouts, and Parmesan cheese.