Spring Vegetable Minestrone Soup (Print View)

Italian minestrone featuring fresh spring vegetables, beans, pasta, and savory herb flavors in a hearty broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 ½ cups baby spinach, packed

→ Beans & Pasta

10 - 1 (15 oz) can cannellini beans, rinsed and drained
11 - ¾ cup small pasta (ditalini or elbow macaroni)

→ Liquids & Broth

12 - 6 cups low-sodium vegetable broth
13 - 1 (14 oz) can diced tomatoes with juices

→ Seasonings

14 - 1 teaspoon dried oregano
15 - ½ teaspoon dried thyme
16 - ½ teaspoon dried basil
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste

→ Garnishes

19 - ¼ cup freshly grated Parmesan cheese (optional)
20 - 2 tablespoons chopped fresh basil or parsley

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini, peas, green beans, oregano, thyme, basil, and bay leaf. Cook for 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Add cannellini beans and pasta. Simmer for 8-10 minutes until pasta is al dente and vegetables are tender.
06 - Stir in spinach until wilted. Season with salt and pepper to taste. Remove bay leaf.
07 - Ladle into bowls and garnish with Parmesan and fresh herbs if desired. Serve hot.

# Expert Tips:

01 -
  • The pasta cooks right in the broth, creating that silky thickness that takes hours to achieve with traditional methods
  • Every spoonful tastes like a different spring garden, yet somehow all the flavors hold hands instead of competing
02 -
  • The pasta continues absorbing liquid as it sits, so if making ahead, undercook the pasta slightly and thin with extra broth when reheating
  • This soup actually tastes better the next day when all those flavors have had time to really get to know each other
03 -
  • Grating the parmesan fresh instead of using pre grated makes a shocking difference in both texture and flavor
  • Let each person add their own final seasoning since salt preferences vary wildly

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