Minestrone Estivo
Minestrone Estivo is a light, vibrant summer soup filled with tender zucchini, green beans, tomatoes, and small pasta in a savory broth. A final stir of basil pesto and a shower of Parmesan give it a fresh, rich finish without making it heavy.
Ingredients
Vegetable base
- 20 mlolive oil
- 100 gsmall onion, finely diced
- 2garlic cloves, finely chopped
- 250 gzucchini, diced into 1 cm pieces
- 150 ggreen beans, trimmed and cut into 3 cm lengths
- 250 gripe tomatoes, diced
- 700 mlvegetable stock
- 5 gfine salt
- 1 gblack pepper
Pasta and finish
- 80 gsmall pasta shapes (ditalini or small shells)
- 40 gbasil pesto
- 30 gParmesan, finely grated
- 5 gfresh basil leaves
Instructions
- 1
Prepare all the vegetables first so the soup cooks quickly: finely dice the onion, chop the garlic, dice the zucchini, trim and cut the green beans, and dice the tomatoes. Bring the vegetable stock to a simmer in a separate pan or kettle so it is hot when added.
- 2
Heat the olive oil in a medium pot over medium heat. Add the onion with a pinch of the salt and cook for 3 to 4 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant; do not let it color or it can taste bitter.
- 3
Add the zucchini and green beans and cook for 2 minutes, stirring to coat them in the oil. Add the tomatoes and cook for 2 more minutes, until they begin to collapse and release some juices.
- 4
Pour in the hot vegetable stock, add the remaining salt and the black pepper, and bring to a lively simmer. Add the pasta and cook for 8 to 10 minutes, stirring occasionally so it does not stick to the bottom, until the pasta is tender and the green beans are cooked but still bright.
- 5
Turn off the heat and let the soup sit for 2 minutes; this helps the starch settle and the flavors come together. Stir in the basil pesto. Taste and adjust seasoning if needed.
- 6
Ladle into warm bowls and finish each serving with grated Parmesan and fresh basil leaves. Serve immediately while the vegetables are vivid and the broth is bright and aromatic.
Nutrition per serving
Notes
- •For a looser, brothier minestrone, add 100 to 150 ml extra hot stock before serving because the pasta continues to absorb liquid.
- •If your pesto is very salty, reduce the added salt slightly and season at the end.
- •Small pasta shapes cook fastest and make this especially beginner-friendly.
- •A spoonful of extra pesto on top makes the soup richer and more fragrant.
Background
Minestrone is a classic Italian vegetable soup with countless regional and seasonal variations rather than one fixed formula. This summer version reflects warm-weather produce such as zucchini, green beans, tomatoes, and basil, finished with pesto in the Ligurian style. It is a practical home dish built around fresh vegetables and a light but satisfying broth.
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