Description
Italian Summer Soup is a light and flavorful vegetable soup featuring zucchini, tomatoes, green beans, cannellini beans, and fresh herbs. This wholesome and hearty soup uses fresh summer produce and is perfect for a nutritious lunch or dinner, showcasing a classic Italian twist with simple ingredients and Parmesan cheese garnish.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 1 cup fresh green beans, trimmed and cut into pieces
- 2 cups cherry tomatoes, halved
Beans & Broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth
Seasonings & Herbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Optional
- 1/2 cup small pasta (optional)
- 2 tablespoons grated Parmesan cheese, for serving
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the base vegetables.
- Sauté onion: Add the diced yellow onion to the pot and cook for about 3 to 4 minutes until the onion softens and becomes translucent, creating a flavorful base.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Cook vegetables: Add the diced zucchini, trimmed green beans, and halved cherry tomatoes to the pot. Cook for another 3 to 4 minutes to slightly soften the vegetables and combine flavors.
- Add beans and broth: Pour in the drained cannellini beans and 4 cups of broth along with Italian seasoning, salt, and black pepper. Stir well and bring the soup to a gentle boil.
- Simmer: Reduce the heat to low and simmer the soup for 10 to 12 minutes until the vegetables are tender but still hold their shape, ensuring a fresh texture.
- Add pasta (optional): If using pasta, stir it into the pot and cook according to package directions until al dente, integrating it into the soup.
- Finish with basil: Remove the soup from heat and stir in the chopped fresh basil for vibrant herbal notes.
- Serve: Ladle the soup into bowls and top each serving with 2 tablespoons of grated Parmesan cheese. Serve warm for a comforting meal.
Notes
- Use seasonal vegetables such as yellow squash, spinach, corn, or fresh peas to vary the flavor and nutrients.
- For extra protein, add shredded chicken, turkey sausage, or additional beans to the soup.
- Omit the pasta for a lighter, lower-carb version.
- A squeeze of fresh lemon juice just before serving brightens the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
