Spring Vegetable Minestrone Soup (Print version)

Vibrant Italian blend of spring vegetables, tender pasta, and herbs, perfect for a light, hearty meal.

# What you need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
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 shelled fresh or frozen peas
09 - 2 cups baby spinach leaves
10 - 1 (14-oz) can diced tomatoes, with juice

→ Broth & Legumes

11 - 6 cups vegetable broth (low sodium preferred)
12 - 1 (15-oz) can cannellini beans, drained and rinsed

→ Pasta

13 - 3/4 cup small pasta (e.g., ditalini or elbow macaroni)

→ Herbs & Seasonings

14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1/4 teaspoon crushed red pepper flakes (optional)
18 - Salt and black pepper, to taste
19 - 2 tablespoons chopped fresh parsley
20 - 1 tablespoon fresh lemon juice

→ Garnish (optional)

21 - Freshly grated Parmesan cheese
22 - Extra virgin olive oil

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in zucchini and green beans. Cook for 3 more minutes.
03 - Add diced tomatoes with juice, vegetable broth, oregano, basil, thyme, and red pepper flakes if using. Bring to a gentle boil.
04 - Add pasta and cook uncovered for 8 minutes, stirring occasionally.
05 - Add cannellini beans, peas, and spinach. Simmer for 5-7 minutes, until pasta and vegetables are tender.
06 - Stir in fresh parsley and lemon juice. Season to taste with salt and black pepper.
07 - Ladle into bowls and garnish with Parmesan and a drizzle of olive oil, if desired. Serve hot.

# Expert advice:

01 -
  • Its like having a farmers market bounty in every single bowl without spending hours at the stove
  • The whole family actually gets excited about eating their vegetables when they are swimming in that perfectly seasoned broth
  • You can make it entirely from pantry staples and whatever fresh vegetables look best at the store that week
02 -
  • The pasta will keep absorbing the broth in the refrigerator, so leftovers will be thicker than when you first served them
  • That lemon juice at the end is what transforms it from good to absolutely restaurant quality
  • Do not skip the final drizzle of really good olive oil on top
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly and look beautiful in the bowl
  • Taste the broth before adding salt since different brands have wildly different sodium levels

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