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Farmers Market Minestrone Soup

Farmers Market Minestrone Soup {Share the Love}

Libby with Lemony Thyme
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Servings 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


  • Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
  • 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.
  • 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.
  • When squash is lightly browned add to the soup, along with the canned beans. Adjust seasoning to taste and heat through, stirring occasionally.
  • When ready to serve add about 1/2 cup of cooked warm pasta to the bottom of individual soup bowls. Top with hot Minestrone Soup. Sprinkle with grated Parmesan cheese.