This post may contain affiliate links, please see our privacy policy for details.

I am really hopping it is not blazing hot around your neck of the woods today.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |

Because I made us an awesome – and SIMPLE summer soup that is perfect for a light Sunday night meal.

I have been craving soup because of our dreary, cold fall like weather, but this soup is actually so summery. It’s light and full of all the summer produce that is basically everywhere right now.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |

Today is also an exciting day because I get to tell you about how I have partnered up with my all time favorite Italian brand, DeLallo Foods.

I do not do a lot of sponsored posts because to be honest, they are just not my thing. I like to keep this site, well… all me and what I love, nothing else. When I got this opportunity with DeLallo Foods I actually tried to turn it down. But then I decided that if this site is about me and what I love, then why wouldn’t I want to share that with my readers? So in the end, my love of DeLallo’s pastas, olives and sauces got the better of me. I am hoping that you guys agree.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |

DeLallo is a brand that I can back whole heartedly, as I love their products. I also love knowing that what I am eating is REAL food, with many of their products being 100% organic. Their pastas are incredible, especially their whole wheat pastas. Honestly, I typically do not enjoy whole wheat pasta, but when I tried DeLallo’s, I was surprised to find that they did not taste like cardboard! Their whole wheat pastas actually have flavor and texture, and they are spot on. Spot on guys.

So yeah, I love their stuff and am beyond excited to share it with you guys today.

If you are interested check out their whole wheat pastas here.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |

Alright, so on to the soup!!

This one is like a big old giant bowl of delicious summer health.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |

It’s perfect to make on a Sunday and then eat the leftovers throughout the week. You can eat it cold, but I prefer it warm with some freshly grated parmesan and a side of crusty bread.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |

Perfect summertime meal…well, for me anyway. It’s 45 degrees and raining. That’s soup weather in my book, whether it is technically summer or not.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |*This post is sponsored by DeLallo Foods. All opinions are of course my own.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Calories Per Serving: 506 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/4 cup olive oil
  • 1 sweet onion chopped
  • 2 carrots chopped
  • 2 ribs celery chopped
  • 1 red pepper chopped
  • 2 zucchini's and or yellow summer squashes chopped (I used one of each)
  • 1 ear corn kernels remove, but cobs reserved
  • 2 cloves garlic, minced or grated
  • 6-8 cups chicken or vegetable broth
  • 1 sprig fresh rosemary
  • 1 small bunch tuscan kale chopped, or curly kale
  • 1-2 cups DeLallo Orecchiette Pasta if need used a gluten free variety
  • 1 leave parmesan rind plus grated parmesan for serving ( this out for vegan version)
  • 2 cups cannellini beans drained and rinsed if using canned
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup fresh basil sliced
  • 1/2 cup homemade or store-bought sun-dried tomato pesto


  • Heat the oil in the bottom of a large soup pot. Once hot add the onion, carrots, celery and red pepper. Season with salt and pepper. Cook, stirring every so often for about 10 minutes or until the onion is fragrant and the veggies are slightly soft. Add in the zucchini (and or summer squash), corn and garlic. Cook, stirring every so often for another 10 minutes or until the zucchini is softened slightly.
  • Add the chicken or veggie broth, the reserved corn cobs and the parmesan rind, bring the soup to a boil. Add the rosemary and kale, reduce the heat to a simmer for about 10 minutes. After 10 minutes bring the soup back to a boil and add the pasta. I added about 2 cups of pasta, but my soup was heavy on the pasta! Boil the pasta until al dente, if needed add more broth to thin the soup. Remove from the heat stir in the cannellini beans, parsley, basil and about 1/2 cup pesto. Taste and season with salt and pepper to your liking. Remove the parmesan rind.
  • Allow the soup to cool slightly and then serve with more grated parmesan. Happy slurping!
View Recipe Comments

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto |

Hoping you have hot temps though, because that’s what summer is all about!

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Nothing in the step by step instructions includes the addition of the 1/2 cup of sun dried tomato pesto. In the #2 it mentions 1/2 cup of parmesan – should that have been 1/2 cup of the pesto?

    1. Hey Sue! Yes, so sorry! Typo on my part. All fixed! Hope this helps and Let me know if you have other questions! xxTIeghan

  2. 4 stars
    Do you just top the soup with the pesto? Also the amount of garlic is not mentioned in the ingredient list.

    1. Hi! You need 2 cloves of garlic and yes, the pesto is just used for topping the soup. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. {great|wonderful|interesting|nice post.
    One of the most characteristic towns that I visited in Tuscany is San Gimignano, nearFirenze. I stayed there during my last holiday in Tuscany, in a farmhouse really beautiful. There was a restaurant and a swimming pool overlooking sille towers. It’s called Farm Raccianello and both me and my family really enjoyed it.