Spring Minestrone Soup (Printable)
Light, seasonal minestrone brimming with spring vegetables, small pasta and fresh herbs—ready in under an hour.
# 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, 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 onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
02 - Introduce carrots and celery to the pot and sauté for an additional 5 minutes until beginning to soften.
03 - Mix in zucchini, green beans, and cherry tomatoes. Cook for 2 to 3 minutes.
04 - Pour in vegetable broth and bring to a gentle boil.
05 - Add pasta and peas to the pot. Simmer for 8 to 10 minutes, or until pasta is al dente and vegetables are tender.
06 - Stir in baby spinach, basil, parsley, and dill. Cook for 1 to 2 minutes until spinach is just wilted. Season 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 herbs as desired and serve hot.
# Expert Tips:
01 -
- Nothing brings out the fresh flavors of spring quite like a soup packed with tender veggies and garden herbs.
- This minestrone is incredibly versatile, and you can swap in whatever produce you have on hand.
02 -
- If you add the pasta too soon, it absorbs all the broth and you’ll end up with spring minestrone stew—learned that one by accident.
- Fresh herbs tossed in right before serving preserve their color and flavor; I once let them cook too long and lost that punchy aroma.
03 -
- A wooden spoon works best for stirring because you can gently scrape up bits that like to stick to the bottom.
- If your broth tastes a touch flat, a splash of white wine at the simmering stage brings everything together beautifully.