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Fresh Spring Minestrone Soup

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A quick, easy, and healthy veggie-packed minestrone soup that celebrates seasonal spring vegetables with a bright and fresh flavor.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup chopped carrots (about 130g)
  • 1 cup chopped celery (about 100g)
  • 1 cup diced zucchini (about 120g)
  • 1 cup trimmed and cut green beans (about 100g)
  • 1/2 cup fresh or frozen peas (about 75g)
  • 2 cups baby spinach leaves (about 60g)
  • 1 (14 oz / 400g) can diced tomatoes
  • 6 cups (1.4 liters) low-sodium vegetable broth
  • 3/4 cup (90g) small pasta (ditalini or elbow macaroni)
  • 1 cup (165g) cannellini beans, drained and rinsed
  • 1 teaspoon fresh thyme leaves
  • Fresh basil, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Parmesan rind (optional)
  • 1 tablespoon extra virgin olive oil (for finishing)

Instructions

  1. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
  2. Add diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes until vegetables soften and onion is translucent.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Pour in vegetable broth and diced tomatoes with juices. Bring to a gentle boil.
  5. Add cannellini beans, fresh thyme leaves, and Parmesan rind if using. Reduce heat and simmer uncovered for 15 minutes.
  6. Meanwhile, cook pasta in a separate pot according to package instructions until just al dente (about 7-8 minutes). Drain and rinse under cold water.
  7. Add zucchini, green beans, and peas to the simmering soup. Cook 5-7 minutes until vegetables are tender but still bright and slightly crisp.
  8. Optional: Scoop about 1 cup of soup (including beans and broth) into a blender and puree until smooth. Stir back into the pot for creamier texture.
  9. Stir in cooked pasta and baby spinach leaves. Cook for another 2 minutes until spinach wilts.
  10. Remove Parmesan rind, season soup with salt and pepper to taste, and stir in 1 tablespoon olive oil. Serve hot.

Notes

Do not overcook the spring vegetables to keep them bright and slightly crisp. Rinse pasta after cooking to prevent mushiness. Use fresh herbs at the end for best flavor. The Parmesan rind is optional and can be omitted for dairy-free or vegan diets. Pureeing part of the soup adds a creamy texture without cream. Add a splash of broth or water if soup thickens too much during simmering.

Nutrition

Keywords: minestrone soup, spring soup, vegetable soup, healthy soup, easy soup, vegetarian soup, gluten-free option, vegan option

Find it online: https://magnetmeal.com/fresh-spring-minestrone-soup-recipe-easy-healthy-veggie-packed-meal/