Use up your bounty of summer vegetables like zucchini, yellow squash and eggplant along with Northern beans and orzo in a delicious minestrone soup swirled with a few drops of basil oil.
Pin Summer Minestrone Soup here.
We got exactly two zucchini from our zucchini plant this year. I thought zucchini was supposed to be so bountiful, and we would be overrun. It didn’t happen for us, although one of the zucchini was massive. I was able to use it in this delicious soup. If you are overrun with summer vegetables or just want to enjoy them as much as you can before they are gone, Summer Vegetable Minestrone soup is for you. It served two duties for me.
I told you about the loss of our good friend, Rich, a few weeks ago. His wife was coming back home, and I wanted to have dinner waiting for her. I knew walking in the door of their home without him was going to be heart wrenching. With that much stress and emotion, I wanted something comforting, easy on the stomach and healthy. Mary always tries to eat healthfully. This soup makes a large portion so there was plenty for us to eat and to take over to Mary. Plus I had more that I could freeze.
While I loved the flavors of this soup, I wanted to add a little freshness at the end. That came in the form of basil oil. I know it is a little unusual for me to add some oil at the end of a dish. I am usually very conscious of the fat in my dishes, but in this case a little drizzle of basil oil went a long way. It was worth the small amount of healthy fat to make this soup so incredibly satisfying and hearty. It really is a meal in a bowl. So if you are looking for a dish to bring to a friend or neighbor, or just a hearty meal for your family this is it. Enjoy the summer vegetables while they last. They will be gone soon.
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Summer Vegetable Minestrone Soup with Basil Oil
- 1 tbsp . olive oil
- 1 cup chopped onion
- 1 c up chopped carrots
- 1 cup chopped celery
- 1 cup chopped red pepper
- 1 1/4 tsp . kosher salt , divided
- 1/4 tsp . fresh ground black pepper
- 1 fresh rosemary sprig
- 4 thyme sprigs
- 4 fresh sage leaves
- 1 bay leaf
- 2 garlic cloves , minced
- 8 cups vegetable stock
- 4 cups water
- 2 cups sliced zucchini
- 2 cups sliced yellow squash
- 1 1/2 cups chopped eggplant
- 1 cup chopped fresh green beans
- 1 cup orzo , cooked
- 2 (15.5 oz.) cans Northern Beans, drained and rinsed
- 4 cups chopped super green mix (kale, chard, etc.)
- Basil oil
In a very large stockpot or Dutch oven, heat the oil over medium heat.
Add the onions, carrots, celery and 1/2 tsp. kosher salt. Cook for 5 minutes.
Add the red pepper, garlic, 1/2 tsp. kosher salt and pepper. Sauté for 3 minutes.
Put rosemary, thyme, sage and bay leaf into a bundler and tie together with twine. Put into the pot.
Add the stock, water, zucchini, yellow squash and eggplant. Bring to a boil and reduce to a simmer. Simmer for 30 minutes.
Add the green beans, cooked orzo and northern beans. Simmer for 10 minutes.
Turn off the heat .
Remove the herb bundle and stir in the super green mix.
Add a few drops of basil oil to the top.
Calories are without basil oil. See the recipe for basil oil for nutritional value.
I calculated 5 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie soup recipes: