Garden Vegetable Minestrone Soup is a vegetable-packed soup made with tender okra, fresh tomatoes, garden herbs, and two kinds of beans simmered in a light broth. Serve with crusty bread, focaccia, or a simple green salad to round out the meal.

A close-up of a bowl of Late Summer Garden Minestrone, featuring okra, carrots, tomatoes, beans, and greens in a clear broth, served on a white plate.

Add This Wife Cooks as a Trusted Google Source

Table of Contents

Late Summer Garden Minestrone

Late summer is when okra, tomatoes, herbs, and greens are at their peak, and minestrone is a natural way to let those ingredients shine.

This version leans on fresh herbs rather than dried, giving the soup a brighter, cleaner flavor that matches the season. Black-eyed peas and red kidney beans add substance without overpowering the vegetables, making the soup hearty yet light.

Ingredients for Garden Vegetable Minestrone Soup

Here’s what you will need. Exact amounts are listed in the recipe card below.

Ditalini Pasta – Small pasta works best. Cooking it separately keeps it from absorbing too much broth or getting soft in the soup.
Okra – Fresh okra adds body and a subtle thickness to the broth without needing tomato paste or extra starch.
Red Kidney Beans and Black-Eyed Peas – Using two beans adds variety in texture and flavor. Both hold their shape well during simmering.
Fresh Tomatoes – Roma tomatoes bring freshness without excess liquid, keeping the broth balanced.
Fresh Herbs – Parsley, basil, oregano, and thyme give the soup its late summer character. Chop just before adding for the best flavor.
Baby Spinach – Added at the end so it wilts gently without turning dull or overly soft.

How to Make Garden Vegetable Minestrone Soup

STEP ONE: Cook the Pasta
Prepare the ditalini according to package directions. Rinse with cold water, drain well, and set aside.

STEP TWO: Sauté the Vegetables
Set a large soup pot over medium heat and add the olive oil. Once hot, add the onion, okra, celery, and carrots. Cook for 3 to 5 minutes, stirring often, until crisp-tender.

STEP THREE: Add the Garlic
Stir in the garlic and cook for about 1 minute, just until fragrant.

STEP FOUR: Build the Soup
Add the vegetable broth, red kidney beans, black-eyed peas, tomatoes, parsley, basil, oregano, thyme, and black pepper. Bring to a boil, then reduce the heat to low.

STEP FIVE: Simmer
Cover and simmer for 20 minutes, stirring occasionally.

STEP SIX: Finish with Spinach and Pasta
Uncover and stir in the spinach. Simmer for 1 to 2 minutes, until wilted. Remove from heat and stir in the cooked pasta. Adjust seasoning to taste and serve hot.

Recipe FAQs

Why cook the pasta separately?
Cooking the pasta separately prevents it from absorbing too much broth.

Can frozen spinach be used?
Fresh spinach gives the best texture, but frozen can work if thawed and well-drained before adding.

Does okra make the soup slimy?
No, it does not. Sautéing the okra first and simmering gently keeps the texture balanced and pleasant.

A bowl of Garden Vegetable Minestrone Soup features chopped okra, carrots, tomatoes, white beans, and leafy greens in a savory broth, served in a white bowl.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator. Keeping the pasta mixed in is fine, add a splash of broth when reheating to loosen the soup, if needed.

More Summer Soup Recipes

Save to Pinterest! 📌⤵️

A white bowl of Garden Vegetable Minestrone Soup brimming with vibrant vegetables like carrots, okra, beans, and greens in a golden broth, sits on a dark table. Text reads: Late Summer Garden Minestrone.

Tried this recipe? Leave a Star Rating and share your thoughts in the comments below. Thanks for being part of our home cooking community!

Follow This Wife Cooks on Instagram | Facebook | Pinterest | YouTube

Garden Vegetable Minestrone Soup Recipe

Garden Vegetable Minestrone Soup made with fresh vegetables, beans, pasta, and herbs simmered in a light vegetable broth. A simple, seasonal homemade soup that's vegetarian and vegan.

No ratings yet

Print Pin Rate

Course: Main Course, Side Dish, Soup

Cuisine: Italian

Keyword: garden vegetable soup, minestrone soup, vegan, vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 297kcal

Author: Holly Gray

Ingredients

1/2 cup ditalini pasta
2 tablespoons olive oil
1/4 cup yellow onion diced
3/4 cup okra sliced into 1/2-inch thick rounds
1/4 cup celery sliced
1/2 cup carrots sliced
2 cloves garlic minced
4 cups vegetable broth
15 ounces red kidney beans rinsed and drained
15 ounces black-eyed peas rinsed and drained
3 Roma tomatoes diced
3 tablespoons Italian flat-leaf parsley chopped
1 tablespoon fresh basil chopped
1 tablespoon fresh oregano chopped
1 teaspoon fresh thyme
1/2 teaspoon ground black pepper
3 cups baby spinach roughly chopped

Instructions

Prepare the ditalini according to package directions. Rinse with cold water, drain well, and set aside.
Set a large soup pot over medium heat and add the olive oil. Once hot, add the onion, okra, celery, and carrots. Cook for 3 to 5 minutes, stirring often, until crisp-tender.
Stir in the garlic and cook for about 1 minute, just until fragrant.
Add the vegetable broth, red kidney beans, black-eyed peas, tomatoes, parsley, basil, oregano, thyme, and black pepper. Bring to a boil, then reduce the heat to low.
Cover and simmer for 20 minutes, stirring occasionally.
Uncover and stir in the spinach. Simmer for 1 to 2 minutes, until wilted. Remove from heat and stir in the cooked pasta. Adjust seasoning to taste and serve hot.

Nutrition

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

This post was updated February 2, 2026.