Summer Minestrone with Corn and Zucchini

When the summer evenings begin to cool down but the garden or market is still full of fresh produce, it’s time to make this soup. It’s chock full of colorful summer and early fall vegetables simmered with a Parmesan cheese rind for extra savoriness. You can prep the vegetables while the barley cooks, so this light and flavorful soup is on the table in under 40 minutes.

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Minestrone with Spring Greens

This hearty spring soup is loaded with familiar elements of a traditional minestrone: pancetta, diced vegetables, tiny pasta and a rich chicken broth flavored with Parmesan. For this version, we’ve replaced cannellini beans with lima beans and added asparagus and escarole for a bright, green touch.