Minestrone is one of Italy’s most adaptable dishes, changing with the seasons and making the most of whatever vegetables are available. A summer version is lighter than the winter classic, focusing on fresh ingredients, delicate flavours and a colourful mix of seasonal produce.

This recipe combines courgettes, tomatoes, beans and pasta with a generous spoonful of homemade pesto. The result is a comforting but fresh meal that works well for warm evenings and can be enjoyed hot or at room temperature.

Summer Minestrone with Pesto

Serves: 4–6

Preparation and cooking time: around 45 minutes

Ingredients:

3 tbsp extra-virgin olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

2 carrots, diced

2 garlic cloves, finely chopped

2 courgettes, cut into small pieces

400g ripe tomatoes, chopped

400g cannellini beans or other white beans, cooked and drained

1 litre vegetable stock

150g small pasta shapes

A handful of fresh basil leaves

Salt and freshly ground black pepper

For the pesto:

50g fresh basil leaves

1 garlic clove

40g pine nuts or another nut alternative

60g Parmesan-style cheese, finely grated

100ml extra-virgin olive oil

Build the Vegetable Base

Start by warming the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots, then cook slowly until the vegetables soften and begin to release their sweetness.

This first stage creates the foundation of the soup. Although minestrone is a simple dish, allowing the vegetables to cook gently helps develop a deeper and more balanced flavour.

Add the garlic and cook briefly before adding the courgettes and tomatoes. Stir everything together and allow the vegetables to soften while keeping their fresh summer character.

Cook the Soup

Pour in the vegetable stock and add the beans. Bring the mixture to a gentle simmer and cook until the vegetables are tender but still retain some texture.

Add the pasta towards the end of cooking, following the recommended time on the packet. The pasta should be soft but not overcooked, as it will continue absorbing liquid while the soup rests.

Season with salt and pepper, adjusting the flavour according to the sweetness of the vegetables and the strength of the stock.

Prepare the Fresh Pesto

While the soup cooks, prepare the pesto. Blend the basil leaves, garlic, nuts, cheese and olive oil until smooth but still slightly textured.

The pesto is added at the end rather than cooked into the soup, allowing the fresh basil flavour and aroma to remain bright.

For a dairy-free version, the cheese can be replaced with nutritional yeast or simply omitted while adjusting the seasoning.

Serve with a Fresh Finish

Ladle the minestrone into bowls and add a spoonful of pesto on top. Stirring it through the soup creates ribbons of fresh basil flavour throughout the dish.

The soup can be served immediately, but it also works well after resting, when the vegetables and pasta have had more time to absorb the flavours.

A drizzle of olive oil, extra basil leaves or a slice of toasted bread can be added before serving.

A Seasonal Italian Classic

Summer minestrone celebrates the simplicity of Italian home cooking. It transforms everyday vegetables, beans and pasta into a nourishing meal full of colour and flavour.

The recipe is easy to adapt depending on what is available, making it ideal for using seasonal produce. With fresh pesto adding brightness and depth, this version of minestrone captures the best of summer cooking: simple ingredients prepared with care.