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Corn and Zucchini Minestrone Soup Recipe (Vegan, Gluten Free, Minestra)

This light and summery Corn and Zucchini Minestrone Soup is made with garden fresh vegetables, hearty pasta, and a spicy tomato stock. This is one Italian minestra you will absolutely love and make again and again!
vegan summer minestrone soup with corn and zucchini spicy minestrone with fresh tomatoes basil and carrots recipe vegetarian gluten free
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Our garden is producing an unstoppable amount of zucchini right now! Every day I feel like I find another 3 pounder that grows overnight. I love love using the zucchini to make my creamy vegan alfredo normally, but I wanted to mix it up a bit and pair the squash with our other summer favorites: corn and tomatoes. We have both growing in the garden this year. Our tomatoes have been producing for 2 weeks already!  The corn is almost done, but we got some corn from a farm down the road that I used in this recipe instead.  Hey, it’s still garden fresh corn… it just didn’t come out of my garden 🙂

This Corn and Zucchini Soup Recipe Is:

  • Bright
  • Zesty
  • Flavorful
  • Loaded with Vegetables
  • Made with Good-For-You ingredients
  • A Great Meal Prep Summer Lunch Recipe
  • Vegan, Gluten Free, and SO Yummy!

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Easy Recipes with Garden Zucchini and Corn!

This corn and squash minestrone recipe is the perfect way to use those extra garden veggies.  Throughout the summer our garden is overloaded with zucchini plants all ripening at once.  I make this garden fresh corn and zucchini minestra (italian soup!) recipe with my extra veggies and a healthy meal is ready in no time. Enjoy that summer garden bounty with this bright and fresh soup recipe all summer long.  There’s nothing better than seasonal produce right out of the garden – if not your garden, then get fresh corn and zucchini at your local farmer’s market stand!

What’s In This Vegan Zucchini Corn Soup Recipe?

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Summer Meal Prep Recipes For the Win!

This corn and zucchini minestra soup is the perfect recipe for healthy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.

How Do I Make This Corn and Zucchini Minestra Soup Recipe?

  1. Cook pasta shells according to package instructions.  Drain, rinse and set aside.
  2. In a dutch oven or other heavy bottom pot, heat the oil over a low burner.  Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
  3. Add the carrots, zucchini, potatoes, corn, diced tomatoes Herbes de Provence, Vegetable stock, salt, pepper, and chili flakes, and bring to a boil.  Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh basil.  Taste and adjust seasoning as needed.
  4. Serve over cooked pasta shells, and enjoy.***
****Note: don’t add the pasta shells into the chowder until the chowder has fully cooled.  If you add the shells while the soup is still hot, they will absorb all the liquid and become mushy.
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How To Cook Pasta For Soups

For most of my noodle soup recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

Other Vegan Summer Soup Recipes You’ll Love!

Creamy Three Sisters Stew (Vegan, Gluten Free)

Red Lentil Ginger Soup Recipe (Vegan, Gluten Free, Oil Free)

Lemon Chickpea Rice Soup Recipe (Vegan, Gluten Free)

Mason Jar Instant Ramen Noodle Soup (Vegan, Low Sodium, Gluten-Free)

Creamy Tofu Noodle Soup (Vegan, Gluten Free)

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Get the Same Ingredients For This Corn and Zucchini Minestrone Soup:

As always, if you make this vegan and gluten free summer minestrone soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Corn and Zucchini Minestrone (Minestra)

The Herbeevore
This light and summery Corn and Zucchini Minestrone Soup is made with garden fresh vegetables, hearty pasta, and a spicy tomato stock. This is one Italian minestra you will absolutely love and make again and again!
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Lunch, Soup
Cuisine American
Servings 8 servings
Calories 363 kcal

Ingredients
  

Instructions
 

  • Cook pasta shells according to package instructions.  Drain, rinse and set aside.
  • In a dutch oven or other heavy bottom pot, heat the oil over a low burner.  Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
  • Add the carrots, zucchini, potatoes, corn, diced tomatoes Herbes de Provence, Vegetable stock, salt, pepper, and chili flakes, and bring to a boil.  Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh basil.  Taste and adjust seasoning as needed.
  • Serve over cooked pasta shells, and enjoy.***

Notes

****Note: don’t add the pasta shells into the chowder until the chowder has fully cooled.  If you add the shells while the soup is still hot, they will absorb all the liquid and become mushy.

Nutrition

Calories: 363kcalCarbohydrates: 69gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 170mgPotassium: 682mgFiber: 5gSugar: 5gVitamin A: 2796IUVitamin C: 24mgCalcium: 44mgIron: 2mg
Keyword Corn and Zucchini Soup Recipe, Corn Minestrone with Pasta, Cown and Zucchini Minestra, Vegan Summer Vegetable Minestrone, Zucchini and Corn Minestrone, Zucchini Corn Minestrone Recipe, Zucchini Minestrone with Pasta
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Favorites, Gluten Free, Italian, Lunches, Meal Prep, Soups, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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