This soup is perfect for those sometimes gray and chilly summer days. Its light, refreshing, and full of fresh harvested summer vegetables.
Summer Minestrone Soup
- 2 cups vegetable broth
- 1 onion, chopped
- 2 zucchini, diced
- 1 1/2 cups green beans, chopped
- 28 oz can diced tomatoes
- 1 can white beans, drained and rinsed
- 3 cups water
- 1 tbsp oregano, dried
- 1 cup orzo pasta, dry
Chop and Combine
Chop one onion and mix with two cups vegetable broth in a large stockpot on your stove. Cook until onions are translucent.
Chop the zucchini and green beans and add to pot. Toss in the diced tomatoes, white beans, three cups of water, and oregano, and cook on medium heat for about 30 minutes.
Boil the Pasta
While the soup is cooking, add one cup of orzo pasta to a separate pot of boiling water and cook until done (about 7-10 minutes).
Rinse the pasta under cold water to stop cooking.
Keep the pasta separate and serve a heaping amount into each bowl and ladle the soup over the top. (Keeping the pasta separate keeps the soup brothy - otherwise the pasta would absorb all the liquid.) Enjoy!