Spring Minestrone Soup (Printable version)
Fresh spring vegetables, tender pasta and herbs in a light vegetable broth—nourishing and ready in 50 minutes.
# List of ingredients:
→ 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
# Directions:
01 - Heat the olive oil in a large soup pot over medium heat. Add onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
02 - Add diced carrots and celery. Sauté for 5 minutes until beginning to soften.
03 - Add zucchini, green beans, and halved cherry tomatoes. Cook for 2 to 3 minutes to begin softening.
04 - Pour in vegetable broth and increase heat to bring the mixture to a gentle boil.
05 - Stir in pasta and peas. Lower to a simmer and cook for 8 to 10 minutes, or until pasta is al dente and vegetables are tender.
06 - Mix in spinach, fresh basil, parsley, and dill. Cook for 1 to 2 minutes, just until spinach wilts. Season with salt, black pepper, and red pepper flakes to taste.
07 - Ladle soup into serving bowls. Top with freshly grated Parmesan and a drizzle of extra virgin olive oil. Add additional herbs to garnish, if desired. Serve hot.
# Expert Advice:
01 -
- The soup bursts with the freshest flavors and just the right touch of herbs, so you get spring in every spoonful.
- It’s endlessly forgiving: swap veggies, switch pastas, use what’s on hand—yet it never fails to feel special.
02 -
- If you forget to add the pasta at a gentle boil, it risks going mushy and losing the soup’s lovely texture.
- Fresh herbs added at the end, not cooked for long, keep everything tasting sunlit and alive—it’s a total game-changer.
03 -
- Adding a parmesan rind to the pot while simmering deepens everything without overpowering—just remember to fish it out before serving.
- Stir the soup right after adding the pasta to stop it from settling and sticking to the bottom.