📖 Instructions

1. First things first, preheat your grill to medium-high heat (around 375°F or 190°C). Make sure those grates are nice and clean!
2. Prep the veggies: Chop the zucchini, yellow squash, red onion, and bell pepper into bite-sized pieces. Aim for roughly the same size so they cook evenly.
3. Toss with oil and seasoning: In a large bowl, toss the chopped veggies with olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Give it a good mix to ensure everything is coated.
4. Thread onto skewers (optional): If you're using skewers, thread the veggies onto them, alternating colors and types for visual appeal. This makes grilling easier and prevents smaller pieces from falling through the grates. I find metal skewers work best.
5. Grill the veggies: Place the veggies (either on skewers or directly on the grill grates) onto the preheated grill. Grill for about 8-10 minutes, flipping occasionally, until they're tender-crisp and have nice grill marks. Keep a close eye to prevent burning!
6. While the veggies grill, start the soup base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced carrots and celery and cook for about 5-7 minutes, or until they begin to soften. Stir occasionally to prevent burning.
7. Add aromatics and broth: Add the minced garlic and sauté for another minute until fragrant. Pour in the vegetable broth and diced tomatoes (with their juice). Bring to a simmer.
8. Incorporate pasta and beans: Stir in the small pasta (like ditalini or elbow macaroni) and cannellini beans. Season with additional salt and pepper to taste. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the pasta is cooked through. I tend to taste as I go to make sure the flavor is just right.
9. Add the grilled veggies: Once the grilled vegetables are ready, roughly chop them (if they're on skewers) and add them to the pot of soup. Stir to combine.
10. Simmer and meld flavors: Let the soup simmer for another 5-10 minutes to allow the grilled flavors to meld with the rest of the ingredients. This step is key for a truly delicious minestrone.
11. Adjust seasoning and serve: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or Italian seasoning to taste. Ladle into bowls and garnish with fresh basil or parsley and a drizzle of olive oil. I also like to sprinkle some grated Parmesan cheese on top if I'm feeling fancy.