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4.53 from 17 votes

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.

An awesome - and SIMPLE summer soup that is perfect for a light Sunday night meal.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 506kcal

Ingredients

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

Serving: 6g | Calories: 506kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1351mg | Potassium: 494mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5985IU | Vitamin C: 56.4mg | Calcium: 111mg | Iron: 2.6mg
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