Easy Summer Minestrone Soup with Fresh Basil and Beans

Easy Summer Minestrone Soup with Fresh Basil and Beans is a comforting, light, and fresh summer soup packed with vegetables and beans. After making this many times, I’ve discovered the trick to keeping it light yet flavorful is using fresh basil and a combination of summer vegetables. If you love recipes like this, you’ll also enjoy Easy Salsa Verde Chicken Recipe for Quick Flavorful Dinner and Easy No-Bake Chocolate Mousse Dessert with Berries.

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 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 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
• 2 cups fresh spinach
• 1/2 cup fresh basil, chopped
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Optional: Grated Parmesan cheese
• Optional: Crusty bread
• Optional: Additional fresh basil, chopped

How to Make Easy Summer Minestrone Soup with Fresh Basil and Beans

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook until softened.
2. Add vegetables: Add carrots, celery, and zucchini to the pot. Cook for 5 minutes.
3. Add seasonings: Stir in oregano, basil, salt, and pepper.
4. Add tomatoes and broth: Add diced tomatoes and vegetable broth. Bring to a boil.
5. Add beans: Add cannellini and kidney beans. Reduce heat and simmer for 20 minutes.
6. Add spinach and basil: Stir in spinach and basil. Cook until spinach is wilted.
7. Serve: Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

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: You can make this soup ahead of time and reheat before serving.

Freezing Easy Summer Minestrone Soup with Fresh Basil and Beans

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: To make this soup even lighter, you can use low-sodium broth and skip the optional toppings.
• Best substitution: You can substitute the canned beans with cooked chickpeas or lentils.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your soup is too thick, add a little more broth or water to reach your desired consistency.

Easy Summer Minestrone Soup with Fresh Basil and Beans

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 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
• 2 cups fresh spinach
• 1/2 cup fresh basil, chopped
• Salt and pepper, to taste

Seasonings

• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste

Optional Toppings

• Grated Parmesan cheese
• Crusty bread
• Additional fresh basil, chopped

Instructions

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook until softened.
2. Add vegetables: Add carrots, celery, and zucchini to the pot. Cook for 5 minutes.
3. Add seasonings: Stir in oregano, basil, salt, and pepper.
4. Add tomatoes and broth: Add diced tomatoes and vegetable broth. Bring to a boil.
5. Add beans: Add cannellini and kidney beans. Reduce heat and simmer for 20 minutes.
6. Add spinach and basil: Stir in spinach and basil. Cook until spinach is wilted.
7. Serve: Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Notes

• Chef tip: To make this soup even lighter, you can use low-sodium broth and skip the optional toppings.
• Best substitution: You can substitute the canned beans with cooked chickpeas or lentils.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your soup is too thick, add a little more broth or water to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: You can make this soup ahead of time and reheat before serving.

Nutrition Per Serving

• Calories: 260
• Protein: 12g
• Fat: 6g
• Carbs: 38g
• Fiber: 11g
• Sugar: 5g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Summer Minestrone Soup with Fresh Basil and Beans FAQs

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!