Spring Minestrone Soup (Printable)
Light spring minestrone with peas, zucchini, pasta, and fresh herbs, ready in under an hour.
# 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
20 - Extra virgin olive oil for drizzling
# How To Cook:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until fragrant and translucent, about 3 minutes.
02 - Add carrots and celery, sautéing for an additional 5 minutes until slightly softened.
03 - Incorporate zucchini, green beans, and cherry tomatoes. Cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a gentle boil.
05 - Add small pasta and peas to the pot. Simmer for 8 to 10 minutes until pasta is al dente and vegetables are tender.
06 - Stir in 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 soup into bowls. Top with grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs if desired. Serve hot.
# Expert Tips:
01 -
- There is something magical about how the broth tastes after simmering with all those spring herbs—like you've bottled up a sunny afternoon.
- This minestrone became my go-to for chilly nights that need a lighter touch, quick enough for a weeknight yet special when friends pop by.
02 -
- If you add pasta too early, it'll soak up all your broth and turn the soup into more of a stew.
- Letting the soup rest for a few minutes before serving makes the flavors bloom beautifully—rushing is tempting, but patience pays here.
03 -
- Avoid overcooking the green vegetables; keeping them vibrant is what sets this minestrone apart.
- Hold back a handful of fresh herbs to sprinkle on right before serving—the aroma is incredible and the colors pop beautifully.