Spring Minestrone Soup (Printable Version)
Fresh spring vegetables, tender pasta, and herbs in a light, nourishing minestrone 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 leaves
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 option)
20 - Extra virgin olive oil, for drizzling
# How to Make It:
01 - Heat the olive oil in a large soup pot over medium heat. Add the yellow onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
02 - Incorporate carrots and celery to the pot and continue sautéing for 5 minutes until vegetables begin to soften.
03 - Add zucchini, green beans, and cherry tomatoes. Cook for an additional 2 to 3 minutes until slightly tender.
04 - Pour in the vegetable broth and bring the mixture to a gentle boil.
05 - Stir in the pasta and peas. Reduce heat and simmer for 8 to 10 minutes, or until the pasta is al dente and the vegetables are tender.
06 - Add baby spinach and fresh herbs to the pot, cooking for 1 to 2 minutes until the spinach is wilted. Adjust seasoning with salt, black pepper, and red pepper flakes.
07 - Ladle soup into bowls. Top with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with additional chopped herbs if desired and serve hot.
# Expert Tips:
01 -
- This soup is my favorite trick for savoring every fleeting spring vegetable before summer takes over.
- It brings both warmth and freshness to the table, no matter how the weather surprises you.
02 -
- If you walk away even briefly, the pasta can quickly drink up your broth—always check the liquid level near the end.
- Adding delicate herbs just before serving makes the flavors sing, rather than fading into the background.
03 -
- I always cook the pasta right in the soup for extra flavor, but if you’re making it ahead, keep them separate to avoid soggy leftovers.
- Stirring in the spinach and herbs just before serving keeps all the green flavors vibrant.