Spring Vegetable Minestrone Soup (Printable Version)

Nourishing Italian minestrone with fresh spring vegetables, beans, pasta, and herb-infused broth.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 ½ cups baby spinach, packed

→ Beans & Pasta

10 - 1 (15 oz) can cannellini beans, rinsed and drained
11 - ¾ cup small pasta (ditalini or elbow macaroni)

→ Liquids & Broth

12 - 6 cups low-sodium vegetable broth
13 - 1 (14 oz) can diced tomatoes with juices

→ Seasonings

14 - 1 teaspoon dried oregano
15 - ½ teaspoon dried thyme
16 - ½ teaspoon dried basil
17 - 1 bay leaf
18 - Salt and freshly ground black pepper, to taste

→ Garnishes

19 - ¼ cup freshly grated Parmesan cheese (optional)
20 - 2 tablespoons chopped fresh basil or parsley

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini, peas, green beans, oregano, thyme, basil, and bay leaf. Cook for 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Add cannellini beans and pasta. Simmer for 8-10 minutes until pasta is al dente and vegetables are tender.
06 - Stir in spinach until wilted. Season with salt and pepper to taste. Remove bay leaf.
07 - Ladle into bowls and garnish with Parmesan and fresh herbs if desired. Serve hot.

# Tips from hearthlykitchen:

01 -
  • It transforms whatever spring vegetables you have on hand into a soup that tastes like it came from an Italian grandmothers kitchen
  • The broth becomes impossibly rich without any cream, just vegetables doing the heavy lifting
  • Leftovers taste even better the next day, if they last that long
02 -
  • The pasta will continue absorbing liquid as the soup sits, so if you are making it ahead, cook the pasta separately and add it just before serving
  • Spring vegetables cook quickly, so keep your simmer gentle rather than a rolling boil to maintain their texture
  • Tasting the broth before you add salt is crucial, since vegetable broths vary wildly in sodium levels
03 -
  • If you have access to Parmesan rinds, toss one into the broth while simmering for an incredible depth of flavor, just fish it out before serving
  • A splash of good olive oil and a grating of fresh lemon zest right before serving brightens the whole bowl

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