Spring Minestrone Soup (Print Version)
Light spring minestrone with peas, zucchini, pasta, and basil—quick, fresh, and comforting.
# 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, omit for vegan
20 - Extra virgin olive oil, for drizzling
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add yellow onion and garlic. Sauté until fragrant and translucent, about 3 minutes.
02 - Add diced carrots and celery. Sauté for an additional 5 minutes until slightly softened.
03 - Add zucchini, green beans, and cherry tomatoes. Cook for 2 to 3 minutes until vegetables begin to soften.
04 - Pour in vegetable broth and bring to a gentle boil.
05 - Add pasta and peas to the pot. Reduce heat to maintain a gentle simmer. Cook for 8 to 10 minutes, until pasta is al dente and vegetables are tender.
06 - Stir in baby spinach, basil, parsley, and dill. Cook for 1 to 2 minutes until the spinach is wilted. Adjust seasoning with salt, black pepper, and optional red pepper flakes.
07 - Ladle soup into serving bowls. Top each portion with freshly grated Parmesan cheese if desired and finish with a drizzle of extra virgin olive oil. Garnish with additional fresh herbs and serve hot.
# Expert Tips:
01 -
- You’ll find yourself sneaking extra spoonfuls straight from the pot because every bite tastes like spring.
- No matter the company or the weather, this soup manages to feel both energizing and comforting at once.
02 -
- If you let the pasta overcook, it will soak up the broth and go mushy, so watch it closely.
- Adding the fresh herbs right at the end actually lifts all the flavors—you’ll taste the difference immediately.
03 -
- Wait until the very end to add salt if your broth is already salty, or you might overdo it before the soup’s ready.
- For a heartier bowl, a scoop of cooked cannellini beans stirred in at the end adds body and protein without fuss.