Summer Minestrone Soup

The perfect soup for Summer!

This soup is perfect for lunch on a Summer’s day.

A light, tasty soup packed with Mediterranean vegetables, tomato and basil, it is perfect served with a crusty french stick or some garlic and herb croutons.


1 medium onion peeled and finely chopped
1 carrot peeled and diced into small pieces
1 stick of celery, washed and finely diced *optional
2 peppers, washed, de-seeded and diced
2 cloves of garlic, peeled and crushed/finely grated
Handful of cherry tomatoes, halved (or 4 vine-ripened tomatoes, diced)
1 courgette, diced into small pieces
Handful of frozen peas
1 teaspoon of Marmite (or yeast extract) *optional
Sprig of fresh basil and / or a sprinkling of Italian Herbs or mixed herbs
Vegetable stock pot
Either a large knob of butter/ vegan spread or a tablespoon of olive oil
Handful of dried macaroni *optional
Salt and freshly ground black pepper or mixed peppercorns

Cooking Tips

To make the soup spicy you can add a little chopped and de-seeded red chilli or some Spicy Italian Seasoning.

If you’d like to make a more substantial soup, take away the macaroni and add in a can of mixed beans instead.

This recipe can be made suitable for vegans by using a vegan friendly spread or oil  in place of the butter and can be made gluten-free by using gluten-free stock and gluten-free macaroni


celery carrots and onions

In a large saucepan melt the butter, vegan spread or olive oil if using.

Add the celery, carrot and onion to the pan and sweat gently over a lowish heat until the onions look glossy rather than brown

Add the courgettes, the peppers, the garlic and the cherry tomatoes.

Stir well

Add the stock pot and some water to just to cover the vegetables

Add the herbs / basil and stir in the marmite if using

Simmer for about 15 minutes

Add the macaroni and the peas and simmer until the macaroni is soft

Check the seasoning and adjust if necessary.


bread rolls

To Serve

Serve the Summer Minestrone Soup with crusty french bread, garlic and herb croutons and / or finely grated parmesan cheese.


This soup will keep for at least 3 days in an airtight dish in the fridge.

Reheat until piping hot


Sarah Cooper
Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

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