Go Back

Spring Minestrone Soup

A vibrant and comforting bowl of spring minestrone soup made with fresh seasonal vegetables, pasta, and a rich broth, perfect for nourishing meals any time of year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort food, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 2 zucchinis, diced
  • 1 cup green beans, trimmed and chopped
  • 4 cups vegetable broth
  • 1 can diced tomatoes (15 oz)
  • 1 cup fresh peas or frozen peas
  • 1 cup pasta (small shapes like ditalini) You can substitute with any small noodle you prefer.
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh basil, chopped
  • Grated Parmesan cheese for serving (optional)

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced onion and minced garlic and sauté for 5-7 minutes, stirring occasionally, until they are soft and fragrant.
Cooking
  1. Add the diced carrots, zucchinis, and chopped green beans. Cook for an additional 3-5 minutes, until the vegetables start to soften but still maintain some crunch.
  2. Pour in 4 cups of vegetable broth and 15 oz of diced tomatoes, increase the heat, and bring to a boil.
  3. Stir in 1 cup of peas and 1 cup of pasta, reduce the heat, and let it simmer for about 10 minutes, or until the pasta is cooked to your liking.
  4. Season with salt, pepper, 1 teaspoon of dried oregano, and the chopped fresh basil. Stir gently to combine and let it simmer for another minute.
Serving
  1. Serve hot, adding a sprinkle of grated Parmesan cheese on top if desired.

Notes

For added flavor, consider adding a pinch of red pepper flakes or a squeeze of fresh lemon juice. Use fresh seasonal vegetables for vibrant flavor.