Minestrone Estivo

Nutrition · per serving

Steps

1. 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.

   100 g small onion, finely diced2 garlic cloves, finely chopped250 g zucchini, diced into 1 cm pieces150 g green beans, trimmed and cut into 3 cm lengths250 g ripe tomatoes, diced700 ml vegetable stock
2. 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.

   20 ml olive oil100 g small onion, finely diced2 garlic cloves, finely chopped5 g fine salt
3. 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.

   250 g zucchini, diced into 1 cm pieces150 g green beans, trimmed and cut into 3 cm lengths250 g ripe tomatoes, diced
4. 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.

   700 ml vegetable stock5 g fine salt1 g black pepper80 g small pasta shapes (ditalini or small shells)
5. 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.

   40 g basil pesto
6. 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.

   30 g Parmesan, finely grated5 g fresh basil leaves

Origin & History

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.