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Cozy Spring Minestrone Soup Recipe with Fresh Vegetables

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A warm and comforting minestrone soup featuring fresh spring vegetables, tender beans, and a light broth. Perfect for chilly spring evenings, this easy recipe is wholesome and delicious.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup sliced carrots (baby carrots preferred)
  • 2 celery stalks, chopped
  • 1 medium zucchini, diced
  • 1 cup fresh green beans, trimmed and cut
  • 1/2 cup fresh or frozen peas
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 cup small pasta shapes such as ditalini or small shells (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
  2. Add diced onion and cook for 3-4 minutes until translucent and soft. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
  3. Add sliced carrots and chopped celery. Stir and cook for 5-6 minutes until they start to soften but still have a bite.
  4. Pour in the can of diced tomatoes with juices and 6 cups of vegetable broth. Stir to combine.
  5. Increase heat to medium-high and bring the soup to a gentle simmer. Cook uncovered for about 10 minutes to let flavors meld.
  6. Stir in chopped green beans and diced zucchini. Simmer for another 8 minutes until veggies are tender but still vibrant.
  7. Add small pasta shapes and peas. Simmer until pasta is al dente, about 7-9 minutes, stirring occasionally to prevent sticking.
  8. Stir in cannellini beans. Season with salt, black pepper, and red pepper flakes if using. Simmer 3 minutes more to heat through.
  9. Remove from heat and stir in chopped fresh parsley and basil.
  10. Taste and adjust seasoning as needed. Optionally, add a splash of lemon juice to brighten flavors.

Notes

Use extra virgin olive oil for best flavor. Fresh peas are preferred but frozen peas work well. For gluten-free, omit pasta or use gluten-free pasta. Avoid overcooking pasta to prevent mushiness. Stir gently to keep vegetables intact. Adding a splash of lemon juice at the end brightens the soup. Leftovers store well in the fridge for up to 4 days and freeze well in portions.

Nutrition

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

Find it online: https://evabake.com/cozy-spring-minestrone-soup-recipe-with-fresh-vegetables-easy-and-delicious/