Spring Vegetable Minestrone Soup (Printable)
A vibrant Italian soup packed with spring vegetables, tender pasta, and aromatic herbs for a wholesome meal.
# What You'll 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
# How-to Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in zucchini and green beans. Cook for 3 more minutes to begin softening the vegetables.
03 - Add diced tomatoes with juice, vegetable broth, oregano, basil, thyme, and red pepper flakes if using. Bring to a gentle boil, stirring to combine.
04 - Add pasta and cook uncovered for 8 minutes, stirring occasionally to prevent sticking, until pasta is partially cooked.
05 - Add cannellini beans, peas, and spinach. Simmer for 5-7 minutes, until pasta is al dente and vegetables are tender.
06 - Stir in fresh parsley and lemon juice. Season to taste with salt and black pepper. Adjust consistency with additional broth if needed.
07 - Ladle hot soup into bowls. Garnish with grated Parmesan and a drizzle of extra virgin olive oil if desired. Serve immediately with crusty bread.
# Expert Pointers:
01 -
- The vegetables stay bright and fresh instead of turning mushy, because you add them at the right moments
- Its one of those rare soups that actually tastes better the next day when all the flavors really settle in together
02 -
- The pasta will keep absorbing liquid, so this soup thickens up significantly in the fridge
- Hold back on adding salt until the very end since canned beans and tomatoes already bring saltiness
03 -
- Use the smallest pasta shape you can find, which means more pasta in every spoonful
- That squeeze of lemon juice at the end is what makes all the vegetables taste brighter