Spring Minestrone Soup (Print Version)
A light Italian soup with spring vegetables, fresh herbs, and tender pasta in vegetable broth.
# 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 (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 Tips:
01 -
- It tastes like the farmers market decided to become soup without any effort on your part
- The broth gets this incredible brightness from the lemon and herbs that makes you forget it started as just water and vegetables
02 -
- Overcooking the asparagus and zucchini is the number one way to ruin this soup, so keep a close eye once they go in
- The pasta will continue absorbing broth even after you take it off the heat, so if you are not serving immediately the soup will thicken considerably
03 -
- Cook the pasta separately if you know you will have leftovers, then add it to individual bowls so it does not bloat and absorb all the broth overnight
- A shaved ribbon of Parmigiano on top melts just slightly into the hot soup and creates these little salty pockets that are absolutely worth the extra step