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Summer Minestrone Soup in a white bowl on a yellow plate.
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Summer Minestrone Soup (Stovetop or Ninja Combi)

Easy and delicious soup packed full of veggies in a light flavorful broth. Perfect for warmer weather!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Italian American
Difficulty Level: Easy
Servings: 10
Calories: 87kcal
Author: Louise

Ingredients

Seasoning Blend

  • 2 bay leaves
  • 1 teaspoon fine grind sea salt or kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil leaves
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper optional

Soup Base Ingredients

  • 1 Tablespoons olive oil
  • ½ large sweet onion or yellow onion
  • 2-3 carrots about ½ cup sliced
  • 2 celery stalks about ½ cup sliced
  • ½ cup Ditalini pasta
  • 2-4 cloves garlic 2 tablespoon sliced or 1-2 teaspoon minced
  • 5 ounces fresh green beans cut into 1-1½" pieces, about 1 cup after cutting
  • 15.5 ounces cannellini beans, canned drained, but not rinsed
  • 6 cups chicken broth or vegetable broth

Roasting Vegetables

  • 8-9 ounces plum or Roma tomatoes about 3 tomatoes cut into 1½" chunks
  • 1 small zucchini cut in 1 ½" chunks
  • 1 small yellow squash cut in 1½" chunks
  • 1 Tablespoon olive oil
  • ½ teaspoon fine grind sea salt or kosher salt

Extras and Garnishes

  • 2 cups baby spinach to add into soup after cooking
  • fresh basil leaves
  • parmesan cheese
US Customary - Metric

Instructions

Stovetop & Oven

  • Preheat the oven to 450℉/230℃. Place the cut-up roasting vegetables on a sheet tray and drizzle them with olive oil. Season lightly with salt. Place the tray into the oven and roast the veggies for about 15 minutes. You want them to be slightly charred, but not too soft. Remove from oven when done.
    8-9 ounces plum or Roma tomatoes, 1 small zucchini, 1 small yellow squash, 1 Tablespoon olive oil, ½ teaspoon fine grind sea salt or kosher salt
  • Place a large pot on the stove and heat over medium-high heat for 2-3 minutes. Add olive oil and heat for 2-3 minutes. Add onions, celery, carrots, seasoning blend and pasta. Sautè for about 2-3 minutes and add in the garlic and sauté about 1 minute.
    1 teaspoon fine grind sea salt or kosher salt, ½ teaspoon dried oregano, ½ teaspoon dried basil leaves, ½ teaspoon dried thyme leaves, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper, 1 Tablespoons olive oil, ½ large sweet onion, 2-3 carrots, 2 celery stalks, ½ cup Ditalini pasta, 2-4 cloves garlic
  • Add the chicken broth to the pot along with the green beans, cannellini beans, and bay leaves. Bring the pot to a boil and then reduce to a simmer. Simmer for about 10 minutes or until the pasta is cooked al dente and the green beans have softened to your liking.
    2 bay leaves, 15.5 ounces cannellini beans, canned, 6 cups chicken broth, 5 ounces fresh green beans
  • Turn the stove off and add in the spinach and the roasted vegetables. Stir and Serve. Garnish with shaved parmesan and fresh basil.
    2 cups baby spinach, fresh basil leaves, parmesan cheese

Ninja Combi Directions

  • Place the combi pan in the lower level of the Ninja Combi and select sear/sauté. *The door has to be left open. Set the temperature to high and let the pan heat up for about 2-3 minutes. Add the olive oil and heat for 2-3 minutes.
    1 Tablespoons olive oil
  • Add the onion, celery, carrots, seasoning blend, and pasta to heated pan and stir. Place the garlic on top, but don't stir. Sauté for about 3-5 minutes while you set up the upper rack for roasting the veggies.
    1 teaspoon fine grind sea salt or kosher salt, ½ teaspoon dried oregano, ½ teaspoon dried basil leaves, ½ teaspoon dried thyme leaves, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper, ½ large sweet onion, 2-3 carrots, 2 celery stalks, ½ cup Ditalini pasta, 2-4 cloves garlic
  • Place the roasting vegetables on the black tray that came with the Ninja Combi. Drizzle with olive oil and season lightly with salt.
    1 Tablespoon olive oil, ½ teaspoon fine grind sea salt or kosher salt
  • Turn the Combi off and to the bottom pan add the green beans, bay leaves, cannellini beans and chicken broth. Stir to combine and slide the pan back into the combi.
    2 bay leaves, 5 ounces fresh green beans, 15.5 ounces cannellini beans, canned, 6 cups chicken broth
  • Place the tray of roasting vegetables on level 2 of the Combi. Close the door and flip the lever on top to combi cooking. Select Combi Meals and set the temperature to 450℉/230℃ and the time for 15 minutes. Hit start.
  • When the time is up, carefully remove the bottom pan and place it on a heat-resistant surface like a wood cutting board. Add the spinach and stir it in.
    2 cups baby spinach
  • Remove the tray from the upper level and add the roasted veggies to the soup. Stir the soup and serve. If desired, garnish with fresh basil and shaved parmesan cheese.
    fresh basil leaves, parmesan cheese

Nutrition

Serving: 1cup | Calories: 87kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 891mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2776IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg