Summer Minestrone Soup Recipe

While winter calls for thick, hearty stews and soups such as Ribollita, the Italian summer demands something lighter, brighter, and brimming with the season's best produce. A Minestrone Estivo (Summer Minestrone) is a celebration of the garden, trading heavy beans and winter cabbage for sweet courgettes, vibrant peas, and sun-drenched tomatoes.

Here at Carluccio's we know that the secret to a truly exceptional minestrone isn't just the fresh vegetables; it’s the quality of the pantry staples that tie them together.

The Ingredients of a Great Summer Soup

To achieve that authentic Mediterranean depth, we recommend three specific elements:

• San Marzano Tomatoes: Known as the "King of Tomatoes," these provide a delicate sweetness and low acidity that acts as the perfect base for a light broth.

• L’oro di Calabria Extra Virgin Olive Oil: Sourced from centenary Carolea olive trees, a final drizzle of this "Calabrian Gold" adds a peppery, fruity finish that lifts the entire dish.

• Bucatini: While usually reserved for Amatriciana, we love breaking up Carluccio’s Bucatini into smaller lengths. The hollow centre of the pasta captures the tomato broth, making every mouthful more flavourful.

Summer Minestrone Recipe

Serves 4

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

• 2 tbsp L’oro di Calabria Extra Virgin Olive Oil (plus extra for serving)

• 1 small onion, finely diced

• 1 leek, cleaned and sliced

• 2 medium courgettes, diced

• 150g fresh peas or broad beans

• 1 tin San Marzano Tomatoes (broken up with a spoon)

• 1.2L light vegetable stock

• 100g Carluccio’s Bucatini (or any other pasta), broken into 2–3cm pieces

• A handful of fresh basil leaves

• Parmigiano Reggiano, to serve

Method

1. The Soffritto: Heat the olive oil in a large pot over medium heat. Add the onion and leek, sautéing gently for 5–8 minutes until soft and translucent but not browned.

2. The Base: Stir in the San Marzano tomatoes and their juices. Allow them to simmer for a few minutes to concentrate their flavour.

3. Simmer: Pour in the vegetable stock and bring to a gentle boil. Add the broken Bucatini pieces—the hollow tubes are a delightful alternative to traditional soup pasta. Cook for about 6 minutes.

4. The Greens: Add the diced courgettes and peas. Simmer for a further 4–5 minutes until the pasta is al dente and the vegetables are tender but still bright green.

5. The Finish: Turn off the heat and stir in the fresh basil. Season with sea salt and black pepper to taste.

Serving Suggestion

Ladle the soup into wide bowls. The most important step is the final flourish: a generous drizzle of L’oro di Calabria and a dusting of freshly grated Parmigiano Reggiano. Serve with crusty bread to ensure not a single drop of that golden tomato broth goes to waste.