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Spring Vegetable Minestrone

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Spring Vegetable Minestrone is a vibrant, wholesome soup featuring fresh spring vegetables, tender beans, and pasta in a savory broth, perfect for a healthy and satisfying meal.

Ingredients

  1. 2 tablespoons olive oil
  2. 1 onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 1 zucchini, diced
  7. 1 cup asparagus tips, chopped
  8. 1 cup green beans, trimmed and cut
  9. 1 can (15 oz) cannellini beans, drained and rinsed
  10. 4 cups vegetable broth
  11. 1 can (14.5 oz) diced tomatoes
  12. 1 teaspoon dried oregano
  13. 1 teaspoon dried basil
  14. 1 cup small pasta (ditalini or elbow macaroni)
  15. Salt and pepper to taste
  16. Fresh parsley and grated Parmesan for garnish

Instructions

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

  1. Stir in carrots, celery, zucchini, asparagus, and green beans. Cook for 5-7 minutes until vegetables start to soften.
  2. Pour in vegetable broth, diced tomatoes, cannellini beans, oregano, and basil. Bring to a boil.
  3. Add pasta and simmer until pasta and vegetables are tender, about 10-12 minutes.
  4. Taste and adjust seasoning with salt and pepper.
  5. Ladle soup into bowls and garnish with fresh parsley and grated Parmesan cheese.

Notes

  1. Stir in baby spinach or kale during the last few minutes of cooking for added greens.
  2. Add cooked chicken or sausage for protein boost.
  3. Use gluten-free pasta or omit pasta and add extra vegetables for gluten-free option.
  4. Add crushed red pepper flakes or hot sauce for spicy kick.
  5. Store leftovers in airtight container in fridge up to 4 days.
  6. Freeze soup without pasta for up to 3 months; add fresh pasta when reheating.
  7. Reheat gently on stovetop or microwave until warmed through.

Nutrition

Find it online: https://thefamilycooking.com/spring-vegetable-minestrone/