Spring Minestrone Soup (Printable Version)
Light minestrone packed with spring vegetables, tender pasta and fragrant herbs for a fresh, seasonal meal.
# What You Need:
→ 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
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent, approximately 3 minutes.
02 - Add diced carrots and celery to the pot. Continue sautéing for 5 minutes until vegetables begin to soften.
03 - Stir in zucchini, green beans, and halved cherry tomatoes. Cook for 2 to 3 minutes, maintaining a gentle stir.
04 - Pour in vegetable broth and bring the mixture to a gentle boil, ensuring vegetables are submerged.
05 - Stir in small pasta and peas. Simmer uncovered for 8 to 10 minutes, or until pasta is al dente and vegetables are tender.
06 - Fold in baby spinach, basil, parsley, and dill. Cook for 1 to 2 minutes, just until the spinach wilts. Adjust seasoning with salt, black pepper, and red pepper flakes.
07 - Ladle soup into serving bowls. Top with grated Parmesan and drizzle with extra virgin olive oil. Garnish with additional fresh herbs if desired. Serve hot.
# Helpful Hints:
01 -
- This soup is my secret weapon for coaxing maximum flavor from a handful of ingredients.
- The vibrant vegetables keep everyone at the table reaching for one more ladle.
02 -
- Adding pasta too early makes it mushy and steals the joy from every spoonful.
- Stirring in fresh herbs at the very end keeps the flavor alive and bright.
03 -
- Always taste and adjust salt and pepper as you add new veggies—every batch is a little different.
- Don’t skimp on the finishing olive oil drizzle: it ties all the flavors together right before you dig in.