Easy Spring Minestrone Soup
Spring Minestrone Soup is a light, fresh, and comforting dish that celebrates the bounty of spring. Packed with seasonal vegetables like peas, spinach, zucchini, and fresh herbs, this vibrant soup is perfect for those days when you want something warm but not too heavy. The hearty addition of beans and pasta makes it filling, while the lemon and basil bring a refreshing zing. This Easy Spring Minestrone Soup is quick to prepare, making it an ideal meal for busy weeknights or when you need a healthy and satisfying dish in a pinch.
In this dish, you’ll enjoy the crispness of spring vegetables like zucchini and peas, which are complemented by the rich broth and tender pasta. The combination of fresh herbs like basil and thyme gives the soup a fragrant aroma, while a squeeze of lemon adds a light, citrusy finish. With the addition of beans, this soup is hearty and full of protein, making it a balanced and wholesome meal. Whether served with a side of crusty bread or enjoyed on its own, this soup will quickly become a go-to favorite in your spring recipe rotation.
Tools to Use
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Can opener (for beans)
- Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup fresh peas (or frozen)
- 1 cup fresh spinach, chopped
- 1 can (15 ounces) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Juice of half a lemon
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Stir in the diced zucchini and cook for another 3-4 minutes until softened.
- Add Broth and Beans:
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the white beans and stir to combine.
- Season with dried thyme, dried basil, salt, and pepper. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Cook the Pasta:
- Add the small pasta to the soup and cook according to the package instructions, usually about 7-8 minutes, until the pasta is tender but still firm to the bite.
- If needed, add more broth or water to maintain the soup’s consistency.
- Add Spring Greens:
- Once the pasta is cooked, stir in the peas and chopped spinach.
- Let the soup simmer for another 2-3 minutes until the peas are heated through and the spinach has wilted.
- Finish and Serve:
- Add a squeeze of fresh lemon juice to brighten the flavors.
- Taste and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve hot with a slice of crusty bread.
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Easy Spring Minestrone Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Can opener (for beans)
- Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 medium zucchini diced
- 1 cup fresh peas or frozen
- 1 cup fresh spinach chopped
- 1 can 15 ounces white beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta such as ditalini or elbow macaroni
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Juice of half a lemon
- Fresh basil leaves for garnish optional
Instructions
- Sauté Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Stir in the diced zucchini and cook for another 3-4 minutes until softened.
- Add Broth and Beans:
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the white beans and stir to combine.
- Season with dried thyme, dried basil, salt, and pepper. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Cook the Pasta:
- Add the small pasta to the soup and cook according to the package instructions, usually about 7-8 minutes, until the pasta is tender but still firm to the bite.
- If needed, add more broth or water to maintain the soup’s consistency.
- Add Spring Greens:
- Once the pasta is cooked, stir in the peas and chopped spinach.
- Let the soup simmer for another 2-3 minutes until the peas are heated through and the spinach has wilted.
- Finish and Serve:
- Add a squeeze of fresh lemon juice to brighten the flavors.
- Taste and adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve hot with a slice of crusty bread.
Tips for Cooking
- Vegetable Variations: Feel free to add other spring vegetables, such as asparagus, artichokes, or baby carrots, for added texture and flavor.
- Make It Vegan: This soup is already vegetarian, but you can make it vegan by using vegetable broth and omitting any cheese garnish.
- Use Whole Wheat Pasta: For added fiber, try using whole wheat or gluten-free pasta.
- Make Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. The flavors improve as it sits, making it even better the next day.
Why You Should Try This Recipe
This Easy Spring Minestrone Soup is not only healthy but also a refreshing change from heavier winter soups. The seasonal vegetables and fresh herbs make it light and full of flavor, while the pasta and beans keep it satisfying. It’s a great way to get your daily dose of vegetables in a delicious and filling form. Plus, this soup is perfect for meal prep, as it stores well and can be reheated for lunch or dinner during the week.
If you’re looking for a comforting, healthy, and vibrant meal, Easy Spring Minestrone Soup is the perfect choice. With its fresh ingredients, wholesome flavors, and quick preparation, it’s the ideal soup for spring. Give it a try and let the seasonal vegetables and bright flavors bring a touch of sunshine to your table. Enjoy!
