Spring Vegetable Minestrone Soup (Printable)

A hearty Italian soup bursting with fresh spring vegetables, tender beans, and pasta in a flavorful broth.

# What You'll 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

# How-to Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5–7 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini and green beans; cook for 3 minutes, stirring occasionally.
04 - Pour in diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.
05 - Add pasta and beans. Reduce heat, 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 warmed through and greens are wilted.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with Parmesan cheese and parsley.

# Expert Pointers:

01 -
  • It somehow tastes both light and substantial, like you did something good for yourself without trying too hard.
  • The vegetables keep their own personalities instead of dissolving into sameness, which matters more than you'd think.
02 -
  • The pasta will keep absorbing liquid as it sits, so this soup is best eaten the day it's made or thinned with extra broth when reheating.
  • Adding the tender vegetables too early turns them into olive-green mush that defeats the whole purpose of a spring minestrone.
03 -
  • Save your Parmesan rinds in the freezer and simmer one in the broth for twenty minutes, it adds a subtle depth you can't quite identify but would miss.
  • If the soup tastes thin, a pinch of sugar balances the acidity of the tomatoes without making it sweet.

Go back