Spring Minestrone Soup (Printable)
A light Italian soup packed with spring vegetables, fresh herbs, and tender pasta.
# What You Need:
→ Vegetables
01 - 1 tbsp olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 cup asparagus, cut into 1-inch pieces
06 - 1 cup zucchini, diced
07 - 1 cup shelled fresh or frozen peas
08 - 1 cup baby spinach
→ Broth & Staples
09 - 4 cups vegetable broth
10 - 1 (14 oz) can cannellini beans, drained and rinsed
11 - 1 cup small pasta (ditalini or orzo)
→ Seasoning & Garnishes
12 - 1 tsp salt, plus more to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 cup fresh basil leaves, chopped
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh lemon juice
17 - Grated Parmigiano Reggiano, for serving (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until soft and translucent.
02 - Add garlic and carrots to the pot. Cook for 2 to 3 minutes until fragrant, stirring frequently to prevent browning.
03 - Stir in asparagus, zucchini, and peas. Cook for 2 minutes, stirring occasionally, until vegetables are lightly coated.
04 - Pour in vegetable broth and bring to a boil. Add cannellini beans and pasta. Reduce heat to a gentle simmer, cover, and cook for 8 to 10 minutes until pasta and vegetables are tender.
05 - Stir in spinach, basil, and parsley. Cook for 1 to 2 minutes until the spinach is fully wilted.
06 - Remove from heat and stir in lemon juice. Taste and adjust salt and pepper as needed.
07 - Ladle soup into bowls and top with grated Parmigiano Reggiano if desired. Serve immediately alongside crusty bread.
# Expert Tips:
01 -
- It tastes like the farmers market decided to simmer itself into the most comforting bowl possible
- The whole thing comes together in under an hour with barely any effort
- Leftovers taste even better the next day if you can resist eating it all at once
02 -
- The pasta will continue absorbing broth as it sits, so if you are making this ahead, cook the pasta separately and add it at the end to avoid mushy soup
- That squeeze of lemon juice at the end is not optional, it completely transforms the flavor from flat to vibrant
03 -
- Reserve a handful of fresh herbs to scatter on top right before serving so their flavor hits your nose first
- Let the soup rest off the heat for five minutes before serving, the flavors need that moment to settle and come together