Summer Minestrone Soup

  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 leek, white and light green parts only, sliced
  • 1 celery rib, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 6-8 cups vegetable or chicken stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1-2 zucchini, chopped
  • 1 cup green beans, trimmed and chopped
  • 2 roma tomatoes, diced
  • 1 (14 oz) can white beans, drained
  • 1/2 cup ditalini pasta
  • 1/4 cup fresh basil, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Pesto, for serving
  1. Heat olive oil in a large heavy-bottomed pot on medium-high. Add onion, leeks, celery, and bell pepper and cook until softened, about 8 minutes, lowering the heat if needed to prevent burning.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Stir in stock, bay leaf, and thyme. Bring to a simmer, then stir in zucchini, green beans, tomatoes, white beans, and pasta.
  4. Bring to a simmer again and let cook until vegetables and pasta are tender, about 10 minutes.
  5. Add more stock if desired, stir in basil, and season with salt and pepper.
  6. Serve topped with a dollop of pesto and enjoy!