Summer Minestrone Recipe

Name: Summer Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 red onion, diced; 2 garlic cloves, minced; 2 medium carrots, sliced thin; 2 celery ribs, sliced thin; 2 roma tomatoes, diced; 5 ounces fresh green beans, sliced thin; ½ cup vermicelli, broken then cooked; 5 cups vegetable stock; 2 tablespoons pesto sauce, your favorite; salt, to taste; pepper, to taste; parmesan cheese; crouton

Servings: persons

1 tablespoon olive oil
1 red onion, diced
2 garlic cloves, minced
2 medium carrots, sliced thin
2 celery ribs, sliced thin
2 roma tomatoes, diced
5 ounces fresh green beans, sliced thin
½ cup vermicelli, broken then cooked
5 cups vegetable stock
2 tablespoons pesto sauce, your favorite
salt, to taste
pepper, to taste
parmesan cheese
crouton

1
Heat the oil over medium heat.
2
Add the onion and garlic and stir until soft.
3
Add the celery and carrot and cook about two minutes until tender crisp.
4
Add the tomatoes and cook about two minutes.
5
Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes.
6
Add the pesto sauce and the vermicelli to the soup and serve.
7
I topped this with freshly grated parmesan cheese and some garlic croutons.
8
Enjoy!

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 red onion, diced, 2 garlic cloves, minced, 2 medium carrots, sliced thin, and more.

Yes, Summer Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Minestrone

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