Spring Minestrone with Vegetables (Print Version)

Light Italian minestrone with spring vegetables, tender pasta, and herbs - ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 2 cups baby spinach leaves
09 - 1 cup green beans, trimmed and cut into 1-inch pieces

→ Broth

10 - 6 cups vegetable broth (low-sodium preferred)
11 - 1 bay leaf

→ Pasta & Seasoning

12 - 3/4 cup small pasta shapes (ditalini, orzo or small shells)
13 - 1/4 cup fresh parsley, chopped
14 - 1 teaspoon salt, adjust to taste
15 - 1/2 teaspoon black pepper

→ Garnish (optional)

16 - Grated Parmesan cheese
17 - Fresh basil leaves
18 - Extra olive oil for drizzling

# Step-by-Step Guide:

01 - Heat 2 tablespoons olive oil in a large soup pot over medium heat until shimmering.
02 - Add 1 small finely chopped onion and cook 2–3 minutes until translucent, then stir in 2 minced garlic cloves and cook 30 seconds until fragrant.
03 - Add 2 diced carrots and 2 diced celery stalks and sauté 3–4 minutes until they begin to soften.
04 - Stir in 1 diced zucchini, 1 cup green beans, and 1 cup peas and cook 1–2 minutes to combine flavors.
05 - Pour in 6 cups vegetable broth and add 1 bay leaf; bring to a boil, then reduce heat and simmer gently.
06 - Add 3/4 cup small pasta and cook according to package instructions, about 8–10 minutes, until al dente.
07 - Two minutes before the pasta is done, stir in 2 cups baby spinach and 1/4 cup chopped parsley; cook until spinach wilts.
08 - Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjust to taste, then remove and discard the bay leaf.
09 - Ladle into bowls and garnish with grated Parmesan, fresh basil leaves and a drizzle of olive oil if desired.

# Top Tips:

01 -
  • It’s the trick for brightening up chilly spring evenings when heavy stews feel out of place.
  • The tender pasta and greens make every spoonful taste like a walk in a sunlit garden.
02 -
  • If you add the pasta too early, it goes soft and turns the broth cloudy—wait until the vegetables are almost done.
  • Stirring in the spinach and parsley right before serving keeps everything bright and lively instead of gray and wilted.
03 -
  • If the soup thickens, just loosen it with a bit more hot broth or water before serving.
  • A lemon zest or a squeeze over each bowl right before eating wakes up all the flavors beautifully.
Go Back