Spring Minestrone Soup (Printable)
Light spring minestrone with peas, zucchini, pasta and fresh herbs—ready in 50 minutes for a bright, nourishing meal.
# 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 (omit for vegan)
20 - Extra virgin olive oil, for drizzling
# How to Cook:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic. Sauté until fragrant and translucent, about 3 minutes.
02 - Add carrots and celery to the pot. Continue to sauté for another 5 minutes until vegetables begin to soften.
03 - Incorporate zucchini, green beans, and cherry tomatoes. Cook for 2 to 3 minutes until slightly tender.
04 - Pour in vegetable broth and increase heat to bring mixture to a gentle boil.
05 - Add pasta and peas. Simmer for 8 to 10 minutes, stirring occasionally, 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 the spinach has wilted. Season to taste with salt, black pepper, and red pepper flakes.
07 - Ladle soup into bowls. Top with freshly grated Parmesan and a drizzle of olive oil. Add extra fresh herbs if desired. Serve hot.
# Expert Advice:
01 -
- This soup turns simple veggies into something unexpectedly lively and full of bright flavors.
- It’s the kind of meal that feels both comforting and light, perfect for when you want to celebrate spring without fuss.
02 -
- If you overcook the pasta, it’ll soak up every drop of broth overnight and sink into mush by lunch tomorrow.
- I once tried to add spinach too early and learned it vanishes—always stir it in right at the end for best color and flavor.
03 -
- Salt your vegetables as you go, not just at the end, for deeper flavor.
- Stir soup gently so pasta doesn’t stick to the bottom and vegetables keep their shape.