Savory Summer Minestrone

During the summer season, I get a plethora of delicious veggies from my Community Supported Agriculture, so I try to use them in everything I can.

This month I’ve been getting a ton of summer squash and zucchini.

So, I sauteed them into my minestrone soup and put it to the toughest taste test I know.

I gave a bowl of the soup to my 18-year old nephew and watched his reaction.

He took a couple of slurps and then said, “How did you make this soup? It’s delicious!”

I told him what my recipe was and he seemed satisfied with the ingredients I used.

He sat there quietly slurping away. And, then… he got up and filled a second bowl.

That’s the true test.

He went in for seconds!

In my kitchen, I used freshly cooked beans. I know that can take a long time. More time than most folks want to spend in the kitchen.

So, to make this recipe quick and easy for you, I subbed in canned beans.

I hope you enjoy this summer minestrone as much as we do.

Savory Summer Minestrone
Prep time
Cook time
Total time
Recipe type: Soups and Starters
Cuisine: Health Coach Cooking
Serves: 4 servings
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 5-6 scallions, chopped
  • 4 garlic cloves, peeled and minced
  • 2 medium yellow summer squash or zucchini, diced
  • 2 celery stalks, diced
  • 4 cups chicken stock (beef stock, or veggie stock)
  • 14 oz can diced tomatoes
  • 14 oz can chickpeas, rinsed
  • 14 oz can kidney beans, rinsed
  • 1 tbsp. dried basil
  • 2 tsp. dried oregano
  • 2-3 leaves Swiss Chard, chopped
  • ½ cup elbow macaroni
  • 1 & ½ tsp. sea salt
  • ½ tsp. black pepper
  • ½ cup grated parmesan cheese
  1. Heat butter and olive oil in a soup pot on medium/high heat.
  2. Add scallions and garlic to the pot with a pinch of salt.
  3. Cook 1 minute.
  4. Add squash and celery, and another pinch of salt.
  5. Saute 5 minutes or until all vegetables are sweating.
  6. Add stock, tomatoes, chickpeas, kidney beans, basil, oregano plus 1 tsp. sea salt, and black pepper.
  7. Cover and bring to a boil. Cook 5 minutes.
  8. Add Swiss Chard and macaroni.
  9. Cover and continue cooking 7-10 minutes.
  10. Taste and adjust seasoning, if needed.
  11. Ladle into individual bowls and top with 1-2 tbsp. grated parmesan