Spring Minestrone Soup (Printable Version)
Vibrant spring minestrone with peas, green beans, spinach and ditalini, finished with fresh basil and a drizzle of olive oil.
# 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
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant and translucent, about 3 minutes.
02 - Incorporate diced carrots and celery. Sauté an additional 5 minutes until vegetables begin to soften.
03 - Stir in zucchini, green beans, and cherry tomatoes. Cook for 2 to 3 minutes until vegetables are slightly tender.
04 - Pour in vegetable broth and bring to a gentle boil.
05 - Add small pasta and peas. Simmer for 8 to 10 minutes until pasta is al dente and vegetables are tender.
06 - Stir in spinach, basil, parsley, and dill. Cook 1 to 2 minutes until spinach wilts. Season with salt, black pepper, and optional red pepper flakes.
07 - Ladle into bowls. Garnish with Parmesan cheese and a drizzle of olive oil. Top with extra herbs if desired and serve hot.
# Expert Hints:
01 -
- This is your answer to using up all those gorgeous farmers market veggies before they fade.
- Every spoonful feels fresh but comforting—like a hug and a wake-up call in one bowl.
02 -
- Don’t add the pasta too early, or it’ll turn mushy and soak up all your beautiful broth.
- Letting the herbs rest in at the very end is what really gives the soup its bright, fresh aroma and flavor.
03 -
- Add the spinach and herbs at the very last minute to keep them vibrant and green.
- Let the soup sit for ten minutes off the heat and the flavors mingle into something unforgettable.