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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.
*This post is sponsored by DeLallo Foods. All opinions are of course my own.
Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hoping you have hot temps though, because that’s what summer is all about!
Does this do well if it is frozen?
Hi Mary,
Yes, this would be a great recipe to freeze. Please let me know if you have any other questions! xx
Just made this of the 1st time (thanks to your soup page 🙂 Delicious! Perfect end of summer soup ! Will be delicious for some lunches this week !
I used pepper paste that I had instead of pesto and its great !
Hey Virginie,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
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?
Hey Sue! Yes, so sorry! Typo on my part. All fixed! Hope this helps and Let me know if you have other questions! xxTIeghan
loved this.
Thank you Amanda! xTieghan
Do you just top the soup with the pesto? Also the amount of garlic is not mentioned in the ingredient list.
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
{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.