I love to cook this Italian soup with seasonal vegetables in both winter and summer. Personally, I love making Veggie-Filled Minestrone Soup at the end of the summer with all the fresh harvest vegetables.
Peel and dice the zucchini, squash, carrots, & potatoes.
Chop the onion and garlic.
In a large saucepan, sweat the chopped onion and garlic in a drizzle of olive oil for a few minutes.
Add the diced tomatoes and cook for about 5 minutes.
Add carrots, zucchini, squash, & cut potatoes,
Add chopped basil leaves, bay leaf, salt, and pepper.
Pour in the vegetable both.
Cover and cook soup over low heat for 25 minutes. Between 5–10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame.
Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.