Spring Vegetable Minestrone (Printable)
Vibrant Italian soup with tender spring vegetables, beans, pasta, and a flavorful tomato broth.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup fresh or frozen peas
09 - 2 cups baby spinach or chopped Swiss chard
→ Base & Flavorings
10 - 1 can (14.5 oz) diced tomatoes
11 - 6 cups vegetable broth
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - ½ teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste
→ Beans & Pasta
16 - 1 can (15 oz) cannellini or navy beans, drained and rinsed
17 - ¾ cup small pasta (ditalini or elbow macaroni)
→ Garnish
18 - ¼ cup freshly grated Parmesan cheese (optional)
19 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften and onion becomes translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add diced zucchini and green beans to the pot. Cook for 3 minutes, stirring occasionally to combine with the aromatic base.
04 - Pour in diced tomatoes with their juices and vegetable broth. Add oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil, stirring to incorporate herbs.
05 - Add pasta and drained beans to the boiling soup. Reduce heat to low, cover, and simmer for 10–12 minutes until pasta is al dente and vegetables are tender.
06 - Stir in peas and spinach. Cook for 2–3 minutes until peas are heated through and spinach has wilted completely.
07 - Taste the soup and adjust salt and pepper seasoning as needed. Serve hot in bowls, topped with grated Parmesan cheese and fresh parsley if desired.
# Expert Suggestions:
01 -
- It celebrates the season without demanding hours of prep work
- The broth somehow tastes even better the next day
- You can swap in whatever vegetables look best at the market
02 -
- The pasta will continue absorbing liquid if left too long, so do not overcook it in the soup
- Frozen peas work beautifully here and need less cooking time than fresh ones
03 -
- Hold back a little pasta if you plan to reheat leftovers later
- Stir the spinach in at the very end to keep it bright green