Easy Summer Minestrone Soup with Fresh Basil and Beans

Easy Summer Minestrone Soup with Fresh Basil and Beans is a light, comforting, and flavorful summer soup packed with fresh veggies and beans. After making this many times, I’ve discovered the trick to keeping it light and fresh is using a mix of summer vegetables and a light broth. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Jalapeño Spinach Artichoke Dip for Game Day and Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch.

What You'll Need for Easy Summer Minestrone Soup with Fresh Basil and Beans

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups fresh corn kernels
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 cups fresh basil leaves, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups fresh corn kernels
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 cups fresh basil leaves, chopped
• Optional: Grated Parmesan cheese
• Optional: Croutons
• Optional: Extra fresh basil leaves

How to Make Easy Summer Minestrone Soup with Fresh Basil and Beans

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
2. Add remaining ingredients: Stir in diced tomatoes, vegetable broth, cannellini beans, kidney beans, corn, zucchini, yellow squash, salt, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend and finish: Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in fresh basil leaves and serve hot. Top with desired toppings.

Storing & Reheating Easy Summer Minestrone Soup with Fresh Basil and Beans

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 3 days ahead and stored in the fridge.

Freezing Easy Summer Minestrone Soup with Fresh Basil and Beans

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway.

Recipe Notes

• Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the cannellini beans and kidney beans with chickpeas or great northern beans.
• Make-ahead: This soup freezes well and can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can easily be doubled or tripled to feed a crowd.
• Troubleshooting: If the soup becomes too thick, thin it out with a little water or additional broth.

Easy Summer Minestrone Soup with Fresh Basil and Beans

⏱

Prep

15 minutes

🍳

Cook

30 minutes

⏳

Total

45 minutes

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups fresh corn kernels
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 cups fresh basil leaves, chopped

Seasonings

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups fresh corn kernels
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 cups fresh basil leaves, chopped

Optional Toppings

• Grated Parmesan cheese
• Croutons
• Extra fresh basil leaves

Instructions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
2. Add remaining ingredients: Stir in diced tomatoes, vegetable broth, cannellini beans, kidney beans, corn, zucchini, yellow squash, salt, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Blend and finish: Using an immersion blender, blend the soup until it reaches your desired consistency. Stir in fresh basil leaves and serve hot. Top with desired toppings.

Notes

• Chef tip: For a vegetarian version, use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the cannellini beans and kidney beans with chickpeas or great northern beans.
• Make-ahead: This soup freezes well and can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can easily be doubled or tripled to feed a crowd.
• Troubleshooting: If the soup becomes too thick, thin it out with a little water or additional broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway.
• Make ahead: This soup can be made up to 3 days ahead and stored in the fridge.

Nutrition Per Serving

• Calories: 320
• Protein: 15g
• Fat: 6g
• Carbs: 52g
• Fiber: 12g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Summer Minestrone Soup with Fresh Basil and Beans FAQs

A Warm Final Note

I can’t wait for you to try Easy Summer Minestrone Soup with Fresh Basil and Beans and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!