Summer Minestrone Soup

Save Recipe
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4-6 servings
Share This Recipe


3 tablespoons unsalted butter

1 white onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

1 yellow squash, sliced

1 zucchini, sliced

Dried oregano

Chopped fresh basil



6 cups chicken stock, heated

8 ounces pasta shells

2 tomatoes, diced

1 head broccoli, in florets


  1. In soup pot melt butter and saute onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season with oregano, basil, salt and pepper. Add hot chicken stock and bring to a simmer. Add pasta, tomatoes and broccoli. Simmer until pasta is cooked through, about 5 minutes