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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.

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.