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5 from 7 votes

Summer Minestrone Soup

If you are going for the vegan version, simply skip the cheese!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: gluten free, Italian, vegan, vegetarian
Calories:
Author: Dani Spies

Ingredients

  • 1 onion cut into quarters and thinly sliced
  • 1 bulb of fennel cored and sliced
  • 3 gloves of garlic minced
  • 6 cups of cold water
  • 2 large tomatoes cored and cut into chunks (I did not bother to peel or seed them)
  • 1 yellow squash quartered and sliced
  • 1 green squash quartered and sliced
  • 1-15 ounce can of kidney beans rinsed and drained
  • 2 cups of green beans
  • 2 teaspoons of olive oil
  • Salt and pepper to taste
  • handful of fresh chopped basil

Instructions

  • Heat olive oil in a large pot over medium high heat. Add onion and a fat pinch of salt and saute until the onions begin to brown around the edges, about 5 minutes. Stir in the fennel and garlic and saute another 5 minutes or so, or until the fennel is tender.
  • Add tomatoes and about 6 cups of cold water. Give it another hit of salt and pepper here, then crank that baby to high and bring to a boil. Once boiling, reduce the heat and simmer for about 20 minutes.
  • Add squash, greenbeans, and kidney beans. Simmer until veggies are tender, about 10 minutes.
  • Stir in the fresh basil and serve with fresh grated parmesan and a pinch of hot pepper flakes (optional). Enjoy!