Spring Minestrone Soup (Print Version)
A light Italian soup with fresh vegetables, pasta, and herbs. Ready in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium leek, white and light green parts only, thinly sliced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 medium zucchini, diced
06 - 1 cup asparagus, trimmed and cut into 1-inch pieces
07 - 1 cup fresh or frozen peas
08 - 1 cup baby spinach leaves
→ Liquid & Pasta
09 - 5 cups low-sodium vegetable broth
10 - 1 (14 oz) can diced tomatoes, drained
11 - 2/3 cup small pasta (ditalini or small shells)
→ Herbs & Seasoning
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried basil
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons fresh basil, thinly sliced
17 - Juice of 1/2 lemon
→ Optional Garnishes
18 - Grated Parmesan cheese (omit for vegan)
19 - Extra-virgin olive oil, for drizzling
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the leek and cook for 3 minutes, stirring, until softened.
02 - Add garlic and cook for 1 minute until fragrant. Stir in carrots and cook for 2 minutes.
03 - Add zucchini, asparagus, and peas. Cook for an additional 2 minutes to soften slightly.
04 - Pour in the vegetable broth and diced tomatoes. Increase heat to bring to a gentle boil.
05 - Add the pasta, dried thyme, and dried basil. Reduce heat to a simmer and cook, uncovered, for 8–10 minutes, or until the pasta is al dente and vegetables are tender.
06 - Stir in the baby spinach, fresh parsley, fresh basil, and lemon juice. Cook for 1–2 minutes, until the spinach wilts.
07 - Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan and a drizzle of olive oil, if desired. Serve immediately.
# Expert Tips:
01 -
- The light broth and fresh vegetables make it feel like eating sunshine, perfect when winter overstays its welcome
- It comes together in under 45 minutes but tastes like something that simmered all afternoon
- The pasta makes it substantial enough for dinner, while all those greens keep it from feeling heavy
02 -
- The pasta will continue absorbing liquid as it sits, so this soup is best eaten the same day or plan to add more broth when reheating leftovers
- Don't skip the lemon juice at the end, it's what elevates this from good to absolutely remarkable
03 -
- Cut all your vegetables into similar sizes so they cook at the same rate and you get a perfect spoonful every time
- Reserve a ladleful of pasta cooking water before adding pasta, just in case you need to thin the soup later