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Delicious and Fresh Spring Minestrone Soup Recipe

Spring Minestrone Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup fresh spinach or kale roughly chopped
  • 6 cups vegetable broth
  • 1 can 14 oz diced tomatoes, with juices
  • 1 teaspoon dried Italian herbs basil, oregano
  • Salt and pepper to taste
  • 1 cup small pasta or gluten-free alternative
  • Grated Parmesan cheese for serving optional

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add diced carrots and celery, cooking for another 5 minutes.
  5. Incorporate the diced zucchini and green beans, cooking for another 5 minutes.
  6. Pour in the vegetable broth and diced tomatoes, followed by Italian herbs, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to a simmer.
  8. Add the small pasta and cook until al dente, about 8-10 minutes.
  9. Stir in the chopped spinach or kale, cooking just until wilted.
  10. Adjust seasoning if necessary and serve hot, garnished with Parmesan cheese if desired.