My vegetables are mushy. What went wrong?

You likely simmered the soup for too long. The key to a great Summer Minestrone is a very short cooking time after the vegetables are added—just 5 to 7 minutes is all that's needed to cook the pasta and keep the zucchini and green beans perfectly crisp-tender.

Can I make this vegetarian?

Yes, easily! To make a vegetarian version, simply use a high-quality jarred marinara or other vegetarian tomato sauce instead of the tomato and sausage sauce, and use vegetable broth instead of chicken broth. It will be just as delicious.

What other vegetables can I add?

This recipe is a perfect template for whatever you have on hand. Diced bell peppers, fresh or frozen peas, or chopped asparagus would all be fantastic additions. Just add them to the pot along with the other vegetables.

Summer Minestrone: The #1 Ultimate Easy One-Pot Soup Recipe

The Ultimate One-Pot Summer Minestrone (An Abruzzo-Inspired Soup)

A hearty, one-pot summer minestrone soup inspired by the Abruzzo region of Italy. This soup features a rich broth made from a combination of chicken stock and a tomato and sausage pasta sauce. It’s packed with a variety of summer vegetables, including Swiss chard, green beans, yellow squash, and zucchini, along with cannellini beans and small pasta shells. The finished soup is garnished with fresh basil and grated Parmesan cheese.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Sautéing, Simmering
Cuisine: Italian

Ingredients

3 tablespoons unsalted butter
3 cloves garlic, minced
1 white or yellow onion, chopped
1 carrot, sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
3 cups roughly chopped Swiss chard leaves
4 ounces small pasta shells (about 1 heaping cup)
4 ounces green beans, cut into 1-inch pieces (about 1 cup)
1 teaspoon dried oregano
One 16-ounce jar tomato and sausage pasta sauce
One 15-ounce can cannellini beans, rinsed and drained
1 yellow summer squash, sliced into half-moons
1 zucchini, sliced into half-moons
1/4 cup fresh basil leaves, torn
Freshly grated Parmesan, for serving

Instructions

Melt the butter in a Dutch oven or large pot over medium-high heat.
Add the minced garlic, chopped onions, and sliced carrots. Cook, stirring often, for about 5 minutes until the onion is translucent. Season lightly with salt and pepper.
Stir in the chicken broth, chopped chard, pasta shells, green beans, oregano, tomato and sausage pasta sauce, cannellini beans, summer squash, zucchini, 1 cup of water, 2 teaspoons of salt, and several grinds of pepper.
Bring the soup to a simmer. Cook for about 5 minutes, or until the pasta is cooked al dente and the vegetables are tender.
To serve, divide the soup among 6 bowls.
Top each bowl with torn fresh basil leaves and freshly grated Parmesan cheese.

Notes

This is a one-pot meal, making for easy preparation and cleanup.
Using a pre-made tomato and sausage pasta sauce is a key shortcut that adds significant flavor to the broth.
The pasta is cooked directly in the soup, which helps to thicken the broth slightly.

Find it online: https://cookupjoy.com/summer-minestrone/