Spring Minestrone Soup (Printable Version)
A light, vegetable-packed minestrone with pasta and fresh herbs, perfect for bright spring meals.
# What You'll 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
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
02 - Add carrots and celery to the pot. Sauté for an additional 5 minutes until the vegetables begin to soften.
03 - Stir in zucchini, green beans, and cherry tomatoes. Cook for 2 to 3 minutes, allowing the vegetables to slightly soften.
04 - Pour in the vegetable broth and bring to a gentle boil.
05 - Add the pasta and peas. Simmer for 8 to 10 minutes until the pasta is al dente and the vegetables are tender.
06 - Stir in baby spinach, basil, parsley, and optional dill. Cook for 1 to 2 minutes until the spinach is wilted. Season with salt, black pepper, and optional red pepper flakes.
07 - Ladle the soup into bowls. Top with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs if desired. Serve hot.
# Expert Hints:
01 -
- Each spoonful serves up a sneak preview of all the peak spring flavors—no fancy techniques required.
- It’s endlessly flexible, so you can toss in whatever fresh veggies are whispering to you at the market.
02 -
- If you let the pasta sit too long in the hot soup, it will soak up the broth and turn limp—you’ll miss out on that perfect bite.
- Adding spinach right at the end keeps the greens green and lovely, rather than faded and flat.
03 -
- Undercook your pasta by a minute if you plan to have leftovers—the texture holds up better.
- Give your basil and parsley a rough chop so their fragrance bursts when they hit the hot broth.