Spring Minestrone Soup (Printable)
A bright Italian soup loaded with spring vegetables, beans, and small pasta, finished with fresh herbs and lemon.
# 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, 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)
# How To Make:
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.
03 - Stir in asparagus, zucchini, and peas. Cook for 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 comes together in under an hour but tastes like something that simmered all afternoon
- The lemon juice at the end is the quiet hero that wakes up every single vegetable in the pot
02 -
- Do not skip the lemon juice or add it while the pot is still on the heat, as the heat dulls its brightness almost immediately
- The pasta will continue absorbing broth even after you turn off the stove, so if you are not serving right away, stop cooking it just slightly shy of al dente
03 -
- Cook the pasta separately and add it to individual bowls if you plan to store leftovers, because pasta left in broth overnight turns into mush
- Hold back a handful of each vegetable to use as a fresh garnish so every bowl looks as bright as it tastes