Nonna’s Zuppa dell’Orto: Italian Summer Vegetable Soup

Name: Zuppa dell’Orto della Nonna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/4 cup extra virgin olive oil; 1 large red onion, diced; 5 garlic cloves, minced; 2 quarts water; 2 ears fresh corn, kernels cut from the cob (save the cobs); 1 green zucchini, cut into bite-size pieces; 2 carrots, diced; 2 celery stalks, diced; 2 red potatoes, cut into bite-sized pieces; 1 ripe tomato, chopped; 1 cup fresh green beans, trimmed and cut into 1-inch pieces; 1 15 oz. can cannellini beans, drained and rinsed; 10 fresh basil leaves, chopped; 2 tsp. kosher salt (or to taste); 1 tsp. freshly cracked black pepper

Inspired by the way Nonna cooked, this comforting summer soup celebrates the beauty of simple, seasonal cooking.

By Daniel Mancini

10:00 AM EDT on August 13, 2026

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Nonna’s Italian summer vegetable soup with zucchini, corn, green beans, potatoes and cannellini beans. — Zuppa dell’Orto della Nonna brings together summer vegetables, cannellini beans and a simple, flavorful broth.

There’s something special about cooking with what the season gives you, and this soup is exactly that. Built around fresh corn, tender zucchini, cannellini beans, and the best summer vegetables, it’s a simple, honest dish that lets every ingredient shine. This is the kind of meal my grandmother would make—starting with extra virgin olive oil, gently sautéing onions and garlic, and layering in flavor step by step. No shortcuts, no heavy sauces—just good ingredients like grandma used to use.

What I love most about this soup is how it captures the essence of farm-to-table cooking. The sweetness of the corn, the creaminess of the beans, and the freshness of the vegetables come together to create a broth that’s light, comforting, and full of flavor. It’s hearty enough to satisfy, yet perfect for a summer day when you want something nourishing without feeling weighed down.

Simple food always wins. When you start with fresh, local ingredients, you don’t need much else. Take your time, enjoy the process, and let the ingredients do the work. This is summer in a bowl—and once you make it, you’ll come back to it again and again.

Corn cobs simmering in a pot of Italian vegetable soup. — Corn cobs simmer in the broth to add extra flavor.

Zuppa dell’Orto della Nonna

Recipe by Daniel Mancini

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Serve with a drizzle of extra-virgin olive oil a sprinkle of Parmesan Reggiano or pecorino Romano. Leaving the corn cobs in the a pot adds a flavor you cannot get any other way that’s how my Nonna always did it.

Ingredients

1/4 cup 1/4 extra virgin olive oil
1 large 1 red onion, diced
5 5 garlic cloves, minced
2 quarts 2 water
2 ears 2 fresh corn, kernels cut from the cob (save the cobs)
1 1 green zucchini, cut into bite-size pieces
2 2 carrots, diced
2 2 celery stalks, diced
2 2 red potatoes, cut into bite-sized pieces
1 1 ripe tomato, chopped
1 cup 1 fresh green beans, trimmed and cut into 1-inch pieces
1 15 oz. 1 can cannellini beans, drained and rinsed
10 10 fresh basil leaves, chopped
2 tsp. 2 kosher salt (or to taste)
1 tsp. 1 freshly cracked black pepper

Directions

Heat the olive oil in a large pot over medium heat.
Add the garlic and sauté for 1 minute until fragrant.
Add the onions, carrots, celery, potatoes, tomato. Cook for 5 minutes, stirring occasionally.
Pour in the water and add the corn cobs. Bring to a gentle boil, then cover and simmer for 20 minutes.
Add the zucchini, cover, and simmer for 10 minutes.
Stir in the corn kernels, green beans, cannellini beans, salt, and pepper. Simmer another 10 minutes until everything is tender.
Remove the corn cobs. Stir in the basil during the last 2 minutes.
Taste for seasoning and adjust.