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Spring Minestrone Soup

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A fresh and vibrant Spring Minestrone Soup bursting with seasonal vegetables and tender pasta, perfect for a light and nourishing meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh peas
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 cup small pasta shells or ditalini
  • 1 cup fresh spinach leaves
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 3 minutes.
  2. Add carrots and celery; cook for another 5 minutes until vegetables begin to soften.
  3. Stir in zucchini, green beans, peas, and diced tomatoes. Cook for 2 minutes.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Add pasta and cook according to package instructions until al dente, about 8–10 minutes.
  6. Stir in fresh spinach and basil; cook until spinach wilts, about 2 minutes.
  7. Season with salt and black pepper to taste.
  8. Ladle soup into bowls and serve with grated Parmesan cheese if desired.

Notes

For a heartier soup, add cooked cannellini beans or a splash of pesto before serving.

Find it online: https://seasonedrecipe.com/spring-minestrone-soup/