Spring Minestrone Soup (Printable)
Light spring minestrone with peas, zucchini, cherry tomatoes, ditalini and fresh herbs—comforting and easy to prepare.
# 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 ground 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 finely chopped onion and minced garlic. Sauté until fragrant and translucent, about 3 minutes.
02 - Add diced carrots and celery. Continue sautéing for 5 minutes until vegetables begin to soften.
03 - Mix in diced zucchini, green beans, and halved cherry tomatoes. Cook for 2 to 3 minutes, stirring occasionally.
04 - Add vegetable broth to the pot and bring to a gentle boil over medium-high heat.
05 - Stir in small pasta and peas. Simmer uncovered for 8 to 10 minutes, until pasta is al dente and vegetables are tender.
06 - Incorporate baby spinach, chopped basil, parsley, and dill. Cook for 1 to 2 minutes until spinach wilts. Season with salt, black pepper, and optional red pepper flakes.
07 - Ladle the soup into serving bowls. Top each portion with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs as desired. Serve hot.
# Expert Tips:
01 -
- This minestrone bursts with fresh flavors that always taste brighter than you expect from such simple ingredients.
- It’s endlessly customizable and a perfect excuse to use up that bundle of herbs or handful of green beans waiting in your fridge.
02 -
- If you leave the soup boiling while distracted, the pasta can bloat and make everything mushy—set a timer and trust it.
- Stirring in the spinach and herbs just at the end keeps flavors bright and the color vibrant.
03 -
- Let the soup rest for 10 minutes before serving—flavors deepen and the veggies settle into the broth.
- A quick rub of garlic on warm bread makes it the best sidekick for your bowl.