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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



  • 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.***


****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.


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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