Farmers Market Minestrone Soup


A visit to the KTA produce department or your local farmers market can result in a load of fresh produce so you can get cooking! What to do with any leftovers? Make this deliciously satisfying soup. I’ve incorporated local ingredients but you can always make substitutions or use what’s on hand.

50 min
6 to 8 servings


2 Tbsp
extra virgin olive oil
1 cup
local sweet onion (medium dice)
5 cup
vegetable or mushroom stock
1 cup
long bean (cut into 2” pieces)
1 cup
sweet potato (peeled, diced into 1” cubes)
1/2 cup
local sweet corn kernels
¾ cup
celery (sliced)
14 1/2 oz
diced tomatoes
14 1/2 oz
crushed tomatoes
3/4 cup
carrot (peeled, sliced)
Parmesan cheese (grated)
1 Tbsp
granulated garlic
2 Tbsp
Italian seasoning
3 Tbsp
fresh parsley or flakes
fresh ground black pepper (to taste or Aleppo pepper flakes)
1 Tbsp
balsamic vinegar
3/4 cup
edamame (shelled)
garlic salt or regular salt (to taste after soup has simmered)
Prep Time:
20 min
Cooking Time:
30 min
Total Time:
50 min


Pre-heat a large stock pot over medium heat, then add the olive oil and onion. Cook for 3 to 4 minutes, stirring occasionally until the onions are just turning translucent. Add the vegetable stock, long bean, sweet potato, corn, celery, diced tomato, crushed tomato, carrot, Parmesan cheese, granulated garlic, Italian seasoning, parsley and pepper. 

Let soup simmer for 25 to 30 minutes, adding some water if there isn’t a lot of liquid – but keep in mind that this soup is meant to be hearty not liquidy. Drizzle in the balsamic vinegar as a finishing flavor booster and add the edamame last so it keeps its gorgeous green color! Sprinkle a little garlic salt or regular salt. With a piece of chunky bread, this soup will be a satisfying vegetarian meal!