Spring Minestrone Soup (Print Version)
A light Italian soup with spring vegetables, pasta, cannellini beans, and fresh herbs in vegetable broth.
# What You 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 chopped onion and cook for 3 minutes until soft and translucent.
02 - Add minced garlic and diced carrots to the pot. Cook for 2 to 3 minutes until fragrant.
03 - Stir in the asparagus, zucchini, and peas. Cook for another 2 minutes, stirring occasionally.
04 - Pour in the vegetable broth and bring to a boil. Add the cannellini beans and pasta. Reduce heat, cover, and simmer for 8 to 10 minutes until the pasta and vegetables are tender.
05 - Stir in the baby spinach, basil, and parsley. Cook for 1 to 2 minutes until the spinach wilts.
06 - Remove from heat and add the lemon juice. Season with salt and pepper to taste.
07 - Ladle the soup into bowls and garnish with grated Parmigiano Reggiano if desired. Serve immediately.
# Expert Tips:
01 -
- It tastes like the season arrived early and decided to stay for dinner
- The broth becomes something you actually want to drink straight from the bowl
02 -
- The pasta will continue absorbing broth even after you take the pot off the heat so if you like it soupy, err on the side of more liquid
- Adding the lemon juice off the heat keeps that bright acidic pop instead of muddying into the broth
03 -
- Cook the pasta separately if you are making this ahead, then add it to each bowl individually so it does not swell and soak up all your broth overnight
- Reserve a handful of fresh herbs to scatter on top right before serving because the ones cooked into the soup lose their bright color and punch