Spring Minestrone Soup (Print Version)
Vibrant spring minestrone with peas, zucchini, pasta and fresh herbs; light, nourishing, ready in 50 minutes.
# What You'll 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 Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent, approximately 3 minutes.
02 - Add diced carrots and celery to the pot. Sauté for an additional 5 minutes until they begin to soften.
03 - Incorporate diced zucchini, green beans, and halved cherry tomatoes. Cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in the vegetable broth. Increase the heat and bring the mixture to a gentle boil.
05 - Add small pasta and peas to the pot. Lower heat and simmer for 8 to 10 minutes, or until the pasta is al dente and the vegetables are tender.
06 - Stir in baby spinach, basil, parsley, and dill. Cook for 1 to 2 minutes, allowing the spinach to wilt. Adjust seasoning with salt, black pepper, and optional red pepper flakes.
07 - Ladle soup into bowls. Top each serving with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs if desired. Serve hot.
# Expert Advice:
01 -
- It's forgiving—just toss in whatever spring vegetables you love or happen to find at the market.
- The combination of fresh herbs and a splash of olive oil at the end makes it feel like a warm hug in a bowl.
02 -
- Adding the pasta too early turns the whole pot too starchy, so wait until the broth is already fragrant and simmering.
- Finishing with herbs off the heat keeps them bright and prevents wilting bitterness—a lesson learned after one too many dull green soups.
03 -
- Always taste for seasoning twice: once before adding the pasta and again just before serving.
- A friend once gave me the tip to toss in a few sprigs of herbs with the stems during simmering—just fish them out before eating for a deeper, layered flavor.