Spring Vegetable Minestrone Soup (Print version)

Vibrant Italian soup featuring fresh spring vegetables, tender beans, and pasta in herbed tomato broth.

# What you need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
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 fresh or frozen peas
09 - 2 cups baby spinach or chopped Swiss chard

→ Base & Flavorings

10 - 1 can (14.5 oz) diced tomatoes
11 - 6 cups vegetable broth
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste

→ Beans & Pasta

16 - 1 can (14.5 oz) cannellini or navy beans, drained and rinsed
17 - 3/4 cup small pasta (ditalini or elbow macaroni)

→ Garnish

18 - 1/4 cup freshly grated Parmesan cheese (optional)
19 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini and green beans; cook for 3 minutes, stirring occasionally.
04 - Pour in diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.
05 - Add the pasta and beans. Reduce heat, cover, and simmer for 10–12 minutes, or until pasta is al dente and vegetables are tender.
06 - Stir in peas and spinach. Cook for 2–3 minutes until peas are warmed through and greens wilted.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, garnished with Parmesan cheese and parsley.

# Expert advice:

01 -
  • This soup forgives you for using whatever vegetables are threatening to wilt in your crisper drawer
  • The pasta drinks up the broth as it sits, so leftovers become something entirely new and arguably better
02 -
  • If you add the pasta too early it will disintegrate into starchy mush, wait for the boil
  • The broth thickens considerably overnight, so save a cup of extra stock to loosen leftovers
03 -
  • Grate the Parmesan directly over each bowl rather than stirring it into the pot, it keeps the broth clearer and lets people control their own richness
  • A rind of Parmesan simmered with the broth adds depth you cannot achieve with grated cheese alone

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