Spring Vegetable Minestrone

Why You’ll Love This Recipe

• Fresh and Flavorful: Showcases seasonal spring vegetables in a savory broth.

• Healthy and Nutritious: Loaded with fiber, vitamins, and plant-based protein.

• Easy to Make: Simple ingredients and straightforward preparation.

• Flexible: Customize with your favorite spring vegetables or pasta shapes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 zucchini, diced

• 1 cup asparagus tips, chopped

• 1 cup green beans, trimmed and cut

• 1 can (15 oz) cannellini beans, drained and rinsed

• 4 cups vegetable broth

• 1 can (14.5 oz) diced tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 cup small pasta (like ditalini or elbow macaroni)

• Salt and pepper to taste

• Fresh parsley and grated Parmesan for garnish

Directions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened and fragrant, about 5 minutes.

2. Add Vegetables: Stir in carrots, celery, zucchini, asparagus, and green beans. Cook for 5-7 minutes until vegetables start to soften.

3. Add Broth and Beans: Pour in vegetable broth, diced tomatoes, cannellini beans, oregano, and basil. Bring to a boil.

4. Cook Pasta: Add pasta and simmer until pasta and vegetables are tender, about 10-12 minutes.

5. Season: Taste and adjust salt and pepper as needed.

6. Serve: Ladle soup into bowls and garnish with fresh parsley and grated Parmesan cheese.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

Variations

• Add Greens: Stir in baby spinach or kale during the last few minutes of cooking.

• Protein Boost: Add cooked chicken or sausage.

• Gluten-Free: Use gluten-free pasta or omit pasta and add extra vegetables.

• Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze soup without pasta for up to 3 months; add fresh pasta when reheating.

• Reheating: Warm gently on the stovetop or in the microwave until heated through.

FAQs

Can I use other vegetables?

Yes, peas, leeks, or fennel work well in spring minestrone.

How do I prevent pasta from overcooking?

Add pasta near the end of cooking or cook separately and add before serving.

Can I make this soup vegan?

Yes, omit Parmesan or use a vegan cheese alternative.

Is this soup gluten-free?

Use gluten-free pasta or omit pasta.

Can I prepare this soup ahead?

Yes, flavors develop well after resting.

Can I use dried beans?

Use canned beans for convenience; soak and cook dried beans beforehand.

Can I add fresh herbs?

Add fresh basil or parsley at the end for bright flavor.

How spicy is this soup?

Mild by default; adjust spice to taste.

Can I make this in a slow cooker?

Yes, cook vegetables and broth on low for 4-6 hours, adding pasta in the last 30 minutes.

What toppings work best?

Fresh herbs, grated cheese, or a drizzle of olive oil.

Conclusion

Spring Vegetable Minestrone is a bright, healthy, and satisfying soup that celebrates the best of the season’s produce. Easy to make and endlessly customizable, it’s a perfect meal to enjoy fresh flavors any time of year.