This soup combines everything from your garden (or the produce aisle) in late summer--green beans, zucchini, squash, tomato, peppers and basil. While many minestrone recipes are vegetarian, some include slow-cooked pork or beef. We skip that step--and the time it adds--by using a flavorful jarred sauce that includes simmered sausage and peppers.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper.

Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes.

Divide among 6 bowls and top with the torn basil and Parmesan.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Healthy Summer Pasta Salad

Recipe courtesy of Food Network Kitchen

Summer Minestrone Soup

Recipe courtesy of Food Network Kitchen

Late Summer Minestrone

Recipe courtesy of Mark Bittman

Dill Minestrone Soup

Recipe courtesy of Food Network Kitchen

Dill Minestrone Soup

Recipe courtesy of Food Network Kitchen

Neapolitan Summer Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories