Farmers Market Minestrone Soup {Share the Love}
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8-10
  • 4-5 assorted summer squash, medium diced
  • 2 Tbl. olive oil, divided
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 28-ounce can diced tomatoes (no-salt added)
  • 1 28-ounce can crushed tomatoes
  • or can use 5 lbs. fresh tomatoes, skins and seeds removed
  • 1-2 cups vegetable broth (depending on desired thickness)
  • 1 Tbl. dried oregano
  • 1 Tbl. dried basil
  • 1-2 ears of fresh corn kernels (or 1 cup frozen)
  • 1 14-ounce can red kidney beans, rinsed and drained
  • 1 14-ounce can Great Northern white beans, rinsed and drained
  • 6 oz. dried small pasta (such as Ditalini)
  • freshly cracked pepper to taste
  • Parmesan cheese, grated for topping
  1. Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
  2. Toss diced squash and zucchini in 1 Tbl. olive oil and spread in a single layer on baking sheet and roast for 10 - 15, until just beginning to brown.
  3. Meanwhile cook pasta according to package instructions and set aside. In a Dutch oven or heavy bottom pot, add 1 Tbl. olive oil and saute onion, carrots, and celery over medium heat until just tender, about 5 minutes. Add in the garlic and stir until fragrant about 1 minute. Add in tomatoes, broth, oregano and basil. Bring mixture to a boil, then reduce to a low simmer for about 5 minutes.
  4. When squash is lightly browned add to the soup, along with the canned beans. Adjust seasoning to taste and heat through, stirring occasionally.
  5. When ready to serve add about ½ cup of cooked warm pasta to the bottom of individual soup bowls. Top with hot Minestrone Soup. Sprinkle with grated Parmesan cheese.
Recipe by Lemony Thyme at