I am really hopping it is not blazing hot around your neck of the woods today.
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.
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.
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.
Alright, so on to the soup!!
This one is like a big old giant bowl of delicious summer health.
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.
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.
Servings: 6 Servings
Calories Per Serving: 268 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 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!
Hoping you have hot temps though, because that’s what summer is all about!