Spring Vegetable Minestrone Soup (Printable)

A hearty Italian minestrone with fresh spring veggies, pasta, and herbs in a flavorful broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
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 shelled fresh or frozen peas
09 - 2 cups baby spinach leaves
10 - 1 (14-oz) can diced tomatoes, with juice

→ Broth & Legumes

11 - 6 cups vegetable broth, low sodium preferred
12 - 1 (15-oz) can cannellini beans, drained and rinsed

→ Pasta

13 - 3/4 cup small pasta such as ditalini or elbow macaroni

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1/4 teaspoon crushed red pepper flakes, optional
18 - Salt and black pepper, to taste
19 - 2 tablespoons chopped fresh parsley
20 - 1 tablespoon fresh lemon juice

→ Garnish

21 - Freshly grated Parmesan cheese, optional
22 - Extra virgin olive oil for drizzling, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in zucchini and green beans. Cook for 3 more minutes to begin softening.
03 - Add diced tomatoes with juice, vegetable broth, oregano, basil, thyme, and red pepper flakes if using. Bring to a gentle boil.
04 - Add pasta and cook uncovered for 8 minutes, stirring occasionally to prevent sticking.
05 - Add cannellini beans, peas, and spinach. Simmer for 5 to 7 minutes until pasta and vegetables are tender.
06 - Stir in fresh parsley and lemon juice. Season to taste with salt and black pepper.
07 - Ladle into bowls and garnish with Parmesan and a drizzle of olive oil if desired. Serve hot.

# Expert Suggestions:

01 -
  • Uses whatever spring vegetables look best at the market
  • Cooks in one pot with minimal cleanup required
  • Tastes even better the next day as flavors deepen
02 -
  • The pasta will absorb liquid as it sits so leftovers will be thicker
  • Add frozen peas in the last few minutes so they do not turn mushy
03 -
  • Cook pasta separately and add just before serving to prevent it from becoming too soft
  • Taste and adjust seasonings after adding the lemon juice as it brightens salt flavors

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