Name: Summer Minestrone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 1 Tbsp olive oil; 1 Tbsp butter; 1 small onion, diced; 1 leek (white and light green parts), chopped; 3 cloves garlic, minced; 1 small carrot, diced; 2 ribs celery, diced; 1 small yellow bell pepper, diced; 1 small red bell pepper, diced; 4 cups vegetable or chicken broth; 1 Tbsp lemongrass paste; 1 Tbsp ginger paste or 1 tsp minced fresh ginger; Kernels from 1 ear of corn; 1 small yellow summer squash, sliced; 1 small zucchini, sliced; 8 oz haricot verts or green beans, cut into 1″ pieces; 1 tsp dried parsley; 1 Tbsp miso; Zest and juice of 1 lemon; Kosher salt, to taste; Fresh cilantro, minced for garnish

Jump to Recipe·Print Recipe

I fell in love with this vibrant summer minestrone—it’s fresh, quick to make, and packed with seasonal veggies plus a bright lemony twist. It’s the perfect soup to celebrate the best of summer.

Summer Minestrone

Why You’ll Love This Recipe

I love how this soup showcases the beauty of summer’s produce—corn, zucchini, green beans, and bell peppers—brightened with hints of lemongrass, ginger, and lemon. It’s naturally vegetarian and gluten-free but still hearty and satisfying thanks to the addition of white beans. I can enjoy it hot or cold, and it comes together quickly for those easy weeknight dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 Tbsp olive oil
1 Tbsp butter
1 small onion, diced
1 leek (white and light green parts), chopped
3 cloves garlic, minced
1 small carrot, diced
2 ribs celery, diced
1 small yellow bell pepper, diced
1 small red bell pepper, diced
4 cups vegetable or chicken broth
1 Tbsp lemongrass paste
1 Tbsp ginger paste or 1 tsp minced fresh ginger
Kernels from 1 ear of corn
1 small yellow summer squash, sliced
1 small zucchini, sliced
8 oz haricot verts or green beans, cut into 1″ pieces
1 tsp dried parsley
1 Tbsp miso
Zest and juice of 1 lemon
Kosher salt, to taste
Fresh cilantro, minced for garnish

directions

I heat the oil and butter in a large pot over medium heat until shimmering. Then I add the onion, leek, garlic, carrot, celery, and bell peppers. I cover and cook them for about 12 to 15 minutes until they’re softened.
I push the vegetables aside, add the lemongrass and ginger pastes with a splash of broth, stir until fragrant for about 15 seconds, then mix everything together.
I pour in the broth, season with salt, and add corn, squash, zucchini, green beans, and dried parsley. Once it reaches a simmer, I cook it for about 10 minutes.
I turn off the heat, stir a few spoonfuls of hot soup liquid into the miso until it dissolves, then return the mixture to the pot. Finally, I add the lemon zest and juice, and garnish with fresh cilantro.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep and 30 minutes to cook, so it’s ready in roughly 50 minutes.

Variations

I often swap in whatever fresh vegetables I have on hand—snap peas, chard, or even asparagus. To make it vegan, I just skip the butter and use only olive oil. Sometimes I enjoy it at room temperature, especially on warm days. For a heartier meal, I toss in small pasta like ditalini or stir in shredded rotisserie chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. If I’m planning to add pasta, I prefer keeping it separate so it doesn’t soak up all the broth. This soup also freezes well—just leave out the pasta, cool it fully, then freeze in containers for up to 3 months. I thaw it overnight in the fridge and reheat gently on the stove.

FAQs

Does this soup freeze well?

Yes, it freezes beautifully. I just leave out the pasta and add it fresh when reheating.

Can I use chicken broth instead of vegetable?

Absolutely. Chicken broth adds a richer depth of flavor, while vegetable broth keeps it vegetarian.

Can I make it spicy?

Definitely. I add a pinch of red pepper flakes or a small spoonful of chili paste if I want some heat.

What can I garnish it with besides cilantro?

Fresh basil, parsley, a sprinkle of Parmesan, or a drizzle of good olive oil are all great options.

Can I use dried herbs instead of fresh?

Yes, I use dried parsley during cooking and sometimes finish with a sprinkle of fresh herbs for added brightness.

Conclusion

I adore this summer minestrone for its flexibility, vibrant flavors, and simplicity. Whether I’m using up what’s in the fridge or pulling fresh veggies from the garden, it always comes out delicious. It’s a wonderful way to enjoy summer in a bowl.