Spring Minestrone Soup (Print version)
Light spring minestrone with peas, zucchini, pasta and fresh herbs — a colorful, quick vegetarian main.
# Ingredient List:
→ 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, optional
20 - Extra virgin olive oil for drizzling
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add yellow onion and garlic, sauté until translucent and fragrant, about 3 minutes.
02 - Incorporate carrots and celery. Sauté for 5 minutes until the vegetables begin to soften.
03 - Stir in diced zucchini, trimmed green beans, and halved cherry tomatoes. Sauté for 2 to 3 minutes.
04 - Pour in vegetable broth and bring to a gentle boil.
05 - Add small pasta and peas. Simmer for 8 to 10 minutes or until pasta is al dente and vegetables are tender.
06 - Incorporate baby spinach, fresh basil, parsley, and dill. Cook for 1 to 2 minutes until spinach wilts. Season with salt, black pepper, and optional red pepper flakes.
07 - Ladle hot soup into bowls. Top with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs as desired.
# Expert Advice:
01 -
- This soup is the perfect excuse to use up those odds and ends of vegetables lingering in your fridge.
- It’s a one-pot wonder that feels both comforting and impossibly fresh on a rainy day or a sunny afternoon.
02 -
- Leaving the pasta in the soup as it sits will keep soaking up broth, so try to serve soon after cooking—otherwise, have extra broth on hand.
- Don’t skip tasting right before serving: a touch more salt or lemon juice can rescue a flat broth.
03 -
- Always chop your vegetables roughly the same size—it makes eating (and cooking) much more pleasant.
- For truly vibrant green soup, stir in spinach and herbs at the very end—never earlier.