This Minestrone Soup with Fresh Tomatoes and Fresh Herbs is end of summer heaven in a bowl. It’s exactly what you need to use up the last seasonal tomatoes in your garden or at the market. It’s so delicious and super easy to make.
And, by the way, repeat after me: “I do not need to peel the tomatoes”.
Listen, there are several things I will do anything to avoid doing in the kitchen and the blanching of just about anything is one of them. I know they say it only takes a minute, but there’s still the getting out of the pot… and the filling it with water… and the scooping… and the draining… and… ugh.
Let’s just not. Let’s eat peels!!
I promise you won’t even know they’re there.
This soup is your bridge from Summer to Fall. Have a few remaining tomatoes that desperately need to be used?This is what to do with them. This is what you want to eat right now.
- 1/4 cup olive oil
- 1 onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 minced garlic cloves
- 4 cups chopped fresh tomatoes
- 2 Tbsp tomato paste
- 1 cup tomato sauce (or marinara)
- 7 cups vegetable broth
- 1 can Canellini beans
- 1 can green beans
- 2 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh oregano
- 2 tsp salt
- 1/2 tsp pepper
- 2/3 cup small shaped pasta
- 1 cup grated Parmesan
Heat 1/4 cup olive oil in a soup pot and add in the onion, carrots, celery and garlic.
Cook until softened.
Add in the tomatoes and the tomato paste.
Cook 4-5 minutes then add in the tomato sauce, broth, beans, basil, oregano, salt and pepper.
Simmer for about 30 minutes and add in the pasta.
Simmer another 15 minutes.
Stir in the Parmesan.
Let me know what you think!
If you like this Recipe for Minestrone Soup using fresh tomatoes then I think you’ll love my Recipe for Easy Zucchini Lasagna. It’s one of the best vegetarian lasagnas I’ve ever had.