Spring Vegetable Minestrone Soup

The first farmers market of spring always pulls me in with those bright piles of peas and tender green beans. I brought home armfuls of vegetables without a plan, but this minestrone turned my impulse into something everyone kept asking for.

My neighbor leaned over the fence while I was shelling peas on the porch, teasing me about doing so much work for something so small. But when I brought her a bowl that evening, she admitted every bite of fresh sweetness proved me right.

Ingredients

• 2 tablespoons olive oil: Creates the foundation for sautéing and adds that fruity Italian depth to the broth
• 1 medium onion, diced: Provides the aromatic base that builds flavor as it softens
• 2 carrots, peeled and diced: Adds natural sweetness and keeps their texture beautifully through simmering
• 2 celery stalks, diced: Brings essential savory notes to complement the sweeter vegetables
• 2 cloves garlic, minced: Stir this in at just the right moment to avoid bitterness
• 1 medium zucchini, diced: Holds its shape well and absorbs all the herb-infused flavors
• 1 cup fresh or frozen peas: Little bursts of sweetness that make every spoonful feel like spring
• 1 cup green beans, trimmed and cut into 1-inch pieces: Look for the thinnest ones you can find for tenderness
• 1 ½ cups baby spinach, packed: Wilts into the hot soup at the very end for vibrant color and nutrition
• 1 (15 oz / 425 g) can cannellini beans, rinsed and drained: Creamy white beans make this soup substantial enough to be a full meal
• ¾ cup small pasta: Ditalini or elbows catch beautifully in every spoonful
• 6 cups low-sodium vegetable broth: Quality matters here since it becomes the primary flavor carrier
• 1 (14 oz / 400 g) can diced tomatoes with juices: Adds body and a gentle acidity that balances the vegetables
• 1 teaspoon dried oregano: That classic Italian herbal backbone
• ½ teaspoon dried thyme: Adds earthy undertones that complement the spring vegetables
• ½ teaspoon dried basil: Brightens the whole flavor profile
• 1 bay leaf: The secret layer of depth that disappears but leaves its mark
• Salt and freshly ground black pepper, to taste: Season gradually and taste as you go
• ¼ cup freshly grated Parmesan cheese (optional): A salty umami finish that pulls everything together
• 2 tablespoons chopped fresh basil or parsley: The final fresh spark that makes it taste homemade

Instructions

Build your aromatic base:

Heat olive oil in a large pot over medium heat and add onion, carrots, and celery. Let them soften for 5 to 6 minutes until they're fragrant and the onions turn translucent.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant but not browned.

Introduce the spring vegetables:

Add zucchini, peas, green beans, oregano, thyme, basil, and bay leaf. Cook for 3 minutes while stirring occasionally to let the herbs wake up.

Create the soup:

Pour in vegetable broth and diced tomatoes with their juices. Bring everything to a boil, then reduce heat and let it simmer uncovered for 15 minutes.

Add the beans and pasta:

Stir in cannellini beans and pasta. Simmer for 8 to 10 minutes until pasta is al dente and vegetables are tender.

Finish with greens:

Stir in spinach until wilted and season with salt and pepper to taste. Remove the bay leaf before serving.

Serve it up:

Ladle into bowls and garnish with Parmesan and fresh herbs if desired. Serve hot with crusty bread.

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My sister called me mid-simmer once, panicked that her soup looked too thin. I told her to trust the process, and when the pasta and beans did their work, she texted back a photo of the perfect bowl she'd been hoping for.

Making It Your Own

I have discovered that asparagus and fava beans work beautifully here when the season shifts. The real joy of this recipe is how it adapts to whatever the farmers market offers up that morning.

Serving Suggestions

A slice of garlicky rubbed toast floating on top transforms this into something almost restaurant worthy. The bread soaks up that herb infused broth and becomes the best part of the bowl.

Make Ahead Wisdom

This soup actually tastes better the next day when all the flavors have had time to marry properly. I often make it on Sunday and find myself looking forward to Monday lunch for once.

• Cook the pasta separately and add it to each bowl to keep it from absorbing all the broth
• The soup base freezes beautifully for up to three months without the pasta
• Always reheat gently to preserve the texture of those delicate spring vegetables

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There is something deeply comforting about a soup that celebrates the season so simply. Every spoonful tastes like spring itself.

Recipe FAQs

→ What vegetables are included in this minestrone?

Spring vegetables such as carrots, zucchini, green beans, peas, celery, and baby spinach are featured, providing a vibrant mix of flavors and textures.

→ How long does the soup take to cook?

The total cooking time is approximately 35 minutes, with an additional 20 minutes for preparation.

→ Can this dish be made vegan?

Yes, simply omit the Parmesan or substitute it with a plant-based alternative to keep it suitable for vegan diets.

→ What types of pasta work best in this dish?

Small pasta shapes like ditalini or elbow macaroni are ideal as they hold the broth well and cook evenly.

→ Are there any recommended ingredient substitutions?

Asparagus or fava beans can replace spring vegetables according to preference, and gluten-free pasta can be used if needed.

→ What are suitable accompaniments for this soup?

Crusty bread and a crisp white wine pair beautifully, enhancing the overall dining experience.