Spring Minestrone Soup (Printable Version)
Light spring minestrone with peas, zucchini, green beans, and basil in a clear vegetable broth, ready in under an hour.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 small zucchini, diced
07 - 1 cup shelled fresh or frozen peas
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 2 cups baby spinach
10 - 1 cup cherry tomatoes, halved
→ Broth & Pasta
11 - 6 cups vegetable broth
12 - 1 cup small pasta such as ditalini or orzo
→ Seasonings & Herbs
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon red pepper flakes, optional
16 - 2 tablespoons chopped fresh basil
17 - 1 tablespoon chopped fresh parsley
18 - 1 tablespoon chopped fresh dill, optional
→ Garnishes
19 - 1/4 cup freshly grated Parmesan cheese (omit for vegan)
20 - Extra virgin olive oil, for drizzling
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add onion and garlic and sauté until fragrant and translucent, about 3 minutes.
02 - Add carrots and celery to the pot. Sauté for an additional 5 minutes, stirring occasionally until slightly softened.
03 - Stir in zucchini, green beans, and cherry tomatoes. Cook for 2 to 3 minutes until the vegetables begin to soften.
04 - Pour in vegetable broth and bring the mixture to a gentle boil.
05 - Add pasta and peas. Reduce heat and simmer for 8 to 10 minutes, or until pasta is al dente and vegetables are tender.
06 - Stir in baby spinach, basil, parsley, and dill. Cook for 1 to 2 minutes until the spinach wilts. Season with salt, black pepper, and red pepper flakes.
07 - Ladle soup into bowls. Top with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs if desired. Serve hot.
# Expert Suggestions:
01 -
- It’s as nourishing as it is cheerful, with every slurp tasting astonishingly fresh.
- You can easily swap in whatever vegetables are crowding your crisper drawer, making it a customizable favorite all spring long.
02 -
- Adding the pasta too early will turn your soup from vibrant to mush—drop it in just as the veggies nearly finish.
- Bringing everything up to a true simmer, not a boil, keeps the greens from losing their bright hue and crispness.
03 -
- Use a serrated knife for cherry tomatoes, so they split clean without juice all over the counter.
- If you’ve got a rind of Parmesan stashed in the freezer, simmer it in the broth for an even richer taste—then fish it out before serving.