Let Me Tell You About This Wild Strawberry Minestrone
Okay, first off, I know what you're thinking: Strawberry minestrone? Has she lost the plot? Trust me, I thought I had too, the first time I threw strawberries into what’s basically a fruit and veggie soup. But one blazing July, my cousin Amy dared me to make something "summery and weird" for our family picnic, and well, this happened. Now, every time strawberries are cheap (or I pick way too many at the farm, which, let's be honest, happens a lot), I dust off this recipe and brace myself for raised eyebrows. It’s become a sort of running family joke, but also—everyone secretly loves it, even if they won’t admit it right away. Oh, and don’t worry if you’re thinking, “Soup in summer?!” This one’s chilled and sweet-savory, nothing like that winter stuffy-nose minestrone you might be picturing.
Why You'll Love This, Even If You Think It's Odd
I make this when I’m really craving something light and colorful (and also when my fridge is threatening to stage a fruit mutiny). My family goes a bit bonkers for this because it’s basically a salad and dessert and soup, all in one. Once, I accidentally used way too much basil and still—gone in minutes. It’s perfect for picnics, lazy porch nights, or, honestly, those days where you just want to eat something cold without cooking up a storm. Plus, if you've ever tried to get a kid to eat spinach, let me tell you: hiding it under a mountain of strawberries and orzo works miracles. Sort of. If you don't mention it.
What You'll Need—And What I've Swapped In Before
- 300g (about 2 cups) fresh strawberries, hulled and sliced (sometimes I use frozen in winter, but it’s not quite as zingy)
- 1 cup cooked orzo pasta (or pearl barley; my aunt swears by rice, but I find it goes a bit mushy)
- 1 medium cucumber, diced (any crunchy thing works—celery or zucchini in a pinch)
- ½ cup cherry tomatoes, halved (or whatever tomato’s looking least wrinkly in the fridge)
- 2 big handfuls baby spinach (kale works too but needs more chewing—your jaw’s warning you now)
- ¼ cup fresh basil, torn (my grandmother always used the big-leaf kind, but, honestly, any basil is fine)
- 2 tablespoon olive oil (I've used walnut oil when I was out, and it adds a nice nuttiness)
- Juice of a lemon (or a splash of white balsamic if you’re feeling fancy)
- 1-2 teaspoon honey (sometimes I use maple syrup, don’t tell my Italian neighbor)
- Salt and pepper, to taste
- Optional: a handful of feta or goat cheese crumbles (I mean, cheese is always optional, but it’s never a bad idea)
How To Throw This Together (It's Easier Than You Think)
- Cook the Orzo: Boil about a cup of orzo in salted water till it’s just tender—8 minutes or so. Drain and rinse under cold water. (Actually, I do this first and forget about it while I chop everything else. Don’t stress if it sticks a little.)
- Chop All the Veg: Get your strawberries, cucumber, tomatoes, and spinach ready. I tend to slice strawberries thick if I’m hungry, thin if I’m sharing. This is where I usually sneak a berry, for quality control, obviously.
- Mix It Up: In your biggest salad bowl—preferably one that’s survived a few drops—toss together the cooked orzo, all the fruit and veggies, and basil. If it looks a bit weird, that’s normal. Keep going.
- Dress It: Drizzle over the olive oil, squeeze in the lemon, spoon in honey, add salt and pepper. Toss everything gently. Now’s the time I taste; sometimes it needs a pinch more salt or an extra splash of lemon (I’m always winging it a bit here).
- Chill: Cover and pop it in the fridge for at least 30 minutes. The flavors meld and, I swear, it tastes better the longer it sits. Unless you’re starving. Then, just eat it right away.
- Serve: Right before you bring it to the table, sprinkle over the cheese if you’re using it. It looks a bit posher that way. Or just dump it all in a bowl. Up to you.
Stuff I Wish I Knew The First Time
- If your orzo is still warm, don’t mix everything in at once—the spinach gets limp. Learned that the, uh, colorful way.
- Strawberries can get a bit soggy if you slice them super early. Actually, I find it works better if you chop them right before mixing.
- I once tried to make this with quinoa... Let’s just say, won’t do that again. It’s too grainy.
Some Wild Variations I’ve Tried (And A Flop Or Two)
- Adding grilled chicken (great for making it a meal, but not so veggie-friendly)
- Swapping basil for mint. Refreshing! But a bit like chewing toothpaste if you go overboard
- Tossing in a handful of blueberries or even peach slices. Honestly, almost any summer fruit works if you’re the adventurous type
- I once added avocado... didn’t love the texture. Tasted a bit like a weird smoothie. Wouldn’t recommend, but hey, you might be braver than me
What If You Don’t Have a Salad Spinner? (I Don’t Either...)
No spinner? No worries. I just wrap my greens in a clean tea towel and give them a good shake out the back door. The dog thinks it’s hilarious (and so do the neighbors, probably). Or, give the leaves a gentle squeeze with your hands. Fuss-free.
How Long Does It Keep? (Spoiler: It Usually Doesn’t)
Store any leftovers in a sealed container in the fridge. Should keep 2 days, though honestly, in my house it never lasts more than a day! The orzo soaks up the dressing by day two, so if you want it a bit saucier, add a splash more oil or lemon before serving.
How I Like to Serve It (And Why My Kids Roll Their Eyes)
I love this with a hunk of crusty bread, or—if it’s a really hot night—with a scoop of creamy burrata plopped on top. My kids insist on eating it with tortilla chips. Who am I to argue?
My Hard-Earned Pro Tips (Learned The Messy Way)
- I once tried rushing the chilling step—don’t. It just tastes a bit flat. Give it the full 30 minutes if you can.
- Go easy on the honey at first. You can always add more, but taking sweetness out is, well, impossible (I’ve tried).
- Don’t skip the salt; I know it sounds weird in a fruit dish, but it brings everything alive. Trust me on this one.
Questions Folks Actually Ask Me (Or Text At 10pm)
- Is this really a soup? Well, kind of. It’s more of a chunky, soupy salad—think gazpacho’s quirky cousin. I serve it in bowls, but honestly, you could just eat it straight from the container.
- Can I make it vegan? Sure thing! Just skip the cheese and use maple syrup instead of honey. Easy peasy.
- What if I hate basil? Try mint, or even a bit of flat-leaf parsley. Or just leave the herbs out. It’ll still taste good, promise.
- Can I prep this ahead? You bet. I sometimes do all the chopping and orzo-boiling in the morning, then just mix and dress right before serving. Makes you look like you’ve got it all together, even if the kitchen says otherwise.
- Where do you get good olive oil? I order mine here sometimes—good deals and loads of choice. Also, Serious Eats has a great olive oil roundup if you want the details.
- What if I love garlic? Toss in a clove, minced fine. Sometimes I do, sometimes I don’t. It’s your kitchen!
And that’s it! If you try this Strawberry Minestrone for summer, let me know (or just tell me how you made it even weirder). Happy cooking, and may your strawberries always be sweet and never, ever mushy.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- ½ cup carrots, thinly sliced
- ½ cup celery, chopped
- ½ cup small pasta (such as ditalini or orzo)
- 4 cups vegetable broth
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add carrots and celery, and sauté for 3-4 minutes until slightly softened.
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2Add zucchini and yellow squash to the pot. Cook for another 3 minutes, stirring occasionally.
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3Pour in the vegetable broth and bring to a gentle boil. Add the pasta and cook according to package instructions until al dente.
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4Reduce heat to low. Stir in the strawberries and simmer for 2-3 minutes until just warmed through.
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5Season with salt and black pepper to taste. Remove from heat and stir in fresh basil before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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