Spring Vegetable Minestrone Soup (Printable)
Vibrant Italian soup full of spring vegetables, beans, pasta, and herbs simmered in savory broth.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1½ cups baby spinach, packed
→ Beans & Pasta
10 - 1 (15 oz) can cannellini beans, rinsed and drained
11 - ¾ cup small pasta (ditalini or elbow macaroni)
→ Liquids & Broth
12 - 6 cups low-sodium vegetable broth
13 - 1 (14 oz) can diced tomatoes with juices
→ Seasonings
14 - 1 teaspoon dried oregano
15 - ½ teaspoon dried thyme
16 - ½ teaspoon dried basil
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste
→ Garnishes
19 - ¼ cup freshly grated Parmesan cheese (optional)
20 - 2 tablespoons chopped fresh basil or parsley
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5-6 minutes until vegetables begin to soften and release their aromas.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add zucchini, peas, green beans, oregano, thyme, basil, and bay leaf. Cook for 3 minutes, stirring occasionally to combine flavors.
04 - Pour in vegetable broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes to develop flavor.
05 - Stir in cannellini beans and pasta. Continue simmering for 8-10 minutes until pasta is al dente and vegetables are tender.
06 - Add spinach and stir until just wilted, about 1 minute. Season with salt and pepper to taste. Remove and discard bay leaf.
07 - Ladle hot soup into bowls. Garnish with grated Parmesan and fresh basil or parsley if desired.
# Expert Advice:
01 -
- Those first tender vegetables of spring taste completely different here than in any other dish
- The soup somehow feels light and hearty all at once, perfect for those in between weather days
02 -
- The pasta will keep absorbing liquid as the soup sits, so add more broth when reheating leftovers
- Fresh vegetables cook faster than winter ones, taste them during the final simmer to avoid mushiness
03 -
- Cook the pasta separately if you plan to freeze the soup, then add it when reheating
- Make a double batch and freeze individual portions for quick weekday lunches