The ultimate summer produce soup
- 2 tablespoons of olive oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 3 cloves of minced garlic
- 1 large zucchini, diced
- 1 large russet potato, diced
- 4 oz. of sliced radishes
- 1 8 oz. can of green beans, drained
- 1 28 oz. can of plum tomatoes
- 4 cups of water
- 1/4 cup of fresh basil, chopped
- 1 15 oz. can of red kidney beans, drained
- 1 15 oz. can of white beans, drained
- 1/2 teaspoon red pepper flakes
- 1 5 oz. bag of baby spinach leaves
- salt and pepper to taste
- Heat olive oil until shimmering in a large stock pot. Add carrots, celery, and onion, and sauté until onion is translucent, about 5 minutes. Add zucchini, potato, sliced radishes, and green beans and cook for another 5 minutes over medium heat.
- Add garlic and cook for 1 minute before lowering heat to medium-low. Add canned plum tomatoes and water. Bring up to a simmer.
- Once simmering, drain kidney beans and white beans before adding to your large stock pot. Add red pepper flakes, salt, and pepper. Simmer for 25 minutes, stirring occasionally.
- After 25 minutes, remove from heat and add baby spinach leaves. Give soup pot a good stir to ensure that spinach is completely cooked inside soup. Add additional salt and pepper if needed.
- Allow soup to cool for about 5 minutes before serving. Enjoy!
*For zucchini, make sure to cut into strips length-wise first so you can discard the seeds before dicing/chopping it. This will ensure that when the zucchini cooks, it won’t become slimy. A good video guide can be found here.
*Growing up, when I ate minestrone, it always included pasta in the soup. It wasn’t until I stumbled upon Rachael Ray’s version of minestrone that I found out that many versions of the soup use potatoes for the starch. Since swapping, I’ve never looked back. (You can find Rachael Ray’s original version here.)