Spring Minestrone Soup (Printable)
A vibrant Italian soup with spring vegetables, tender pasta, and fresh herbs, ready in 45 minutes.
# What You’ll 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 such as ditalini or orzo
→ Seasoning & Garnishes
12 - 1 tsp salt, 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)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until soft and translucent.
02 - Add garlic and carrots, cook for 2 to 3 minutes until fragrant.
03 - Stir in asparagus, zucchini, and peas. Cook for another 2 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Add cannellini beans and pasta. Reduce heat, cover, and simmer 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 wilts.
06 - Remove from heat, add lemon juice, and season with salt and pepper to taste.
07 - Ladle soup into bowls and garnish with grated Parmigiano Reggiano, if desired. Serve immediately.
# Expert Advice:
01 -
- It turns whatever green things you have into something that tastes intentionally wonderful
- The lemon at the end wakes up every single vegetable in the bowl
02 -
- Overcooking the asparagus is the fastest way to ruin this soup, so watch it carefully once the broth goes in
- The lemon juice must go in off the heat or it turns sharp and bitter instead of bright
03 -
- Toast the pasta in the oil for 30 seconds before adding broth to give it a nuttier depth
- Add a Parmesan rind to the simmering broth if you have one stashed in your freezer