Spring Minestrone Soup (Print Layout)
Light, vegetable-packed minestrone with tender pasta, peas, spinach and fresh herbs.
# 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, optional
20 - Extra virgin olive oil for drizzling
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent and fragrant, about 3 minutes.
02 - Add diced carrots and celery. Continue to sauté for 5 minutes, stirring occasionally, until slightly softened.
03 - Stir in the diced zucchini, trimmed green beans, and halved cherry tomatoes. Cook for 2 to 3 minutes.
04 - Pour in the vegetable broth and increase the heat to bring the mixture to a gentle boil.
05 - Stir in the pasta and peas. Reduce the heat and simmer for 8 to 10 minutes, or until pasta is al dente and vegetables are tender.
06 - Stir in baby spinach, chopped basil, parsley, and dill. Cook for 1 to 2 minutes until spinach wilts. Season with salt, black pepper, and red pepper flakes as desired.
07 - Ladle soup into serving bowls. Top with grated Parmesan cheese and drizzle with extra virgin olive oil. Garnish with additional fresh herbs if desired. Serve hot.
# Expert Suggestions:
01 -
- It's a one-pot soup that turns a pile of spring vegetables into something irresistibly comforting.
- The variations are endless and every bowl tastes just a little bit different depending on what you toss in.
02 -
- Once, I added all the spinach too early and it vanished into the broth—hold off until the last moment for the best texture and color.
- Letting the soup rest for five minutes before serving gives the flavors time to blend and the pasta just the right softness.
03 -
- Taste and adjust seasoning as you cook, especially if you swap in new vegetables.
- Chopping veggies the same size gives each bite a perfect balance and prevents anything from overcooking.