9°80° Summer Minestrone Soup

9°80° Summer Minestrone Soup


We used ingredients from our trip to the farmers market. Feel free to toss in what veggies you have. 

1/4 cup 9°80° Wild Cilantro

3 tbsp 9°80° Charleston Hot

1 zucchini, diced

4 cups Chicken or Vegetable Broth

1 tbsp Olive Oil

1 cup kale, chopped and stems removed

1 yellow squash, diced

2 carrots, sliced

1 large tomato, diced 

1 cup cooked elbow pasta 

1 cup diced white or yellow onion 

2 garlic cloves, minced

Garnish: Fresh cilantro and grated parmesan cheese



Heat olive oil in a deep pot (with lid), add onion, garlic, and cook until onions are soft. 

Add carrots and cook for 2 minutes. Add zucchini and summer squash and cook for 1 more minute.

Add rinsed beans, salt, tomatoes. Add 9°80° Wild Cilantro, stock, and pasta. Bring to boil and cook covered until pasta is tender. 

Add in chopped kale and cook until just wilted (1-2 minute). 

Ladle into serving bowls, garnish with cilantro and sprinkle some parmesan cheese. Serve and enjoy!

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