Spring Minestrone Soup (Print Version)

A vibrant soup with spring vegetables, cannellini beans, pasta, and fresh herbs—ready in 45 minutes.

# Ingredient List:

→ Vegetables

01 - 1 tbsp olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 cup asparagus, cut into 1-inch pieces
06 - 1 cup zucchini, diced
07 - 1 cup shelled fresh or frozen peas
08 - 1 cup baby spinach

→ Broth & Staples

09 - 4 cups vegetable broth
10 - 1 (14 oz) can cannellini beans, drained and rinsed
11 - 1 cup small pasta (ditalini or orzo)

→ Seasoning & Garnishes

12 - 1 tsp salt, plus more to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 cup fresh basil leaves, chopped
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh lemon juice
17 - Grated Parmigiano Reggiano, for serving (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until soft and translucent.
02 - Add garlic and carrots to the pot. Cook for 2 to 3 minutes until fragrant, stirring occasionally.
03 - Stir in asparagus, zucchini, and peas. Cook for another 2 minutes, stirring occasionally to combine.
04 - Pour in vegetable broth and bring to a boil. Add cannellini beans and pasta. Reduce heat, cover, and simmer for 8 to 10 minutes until pasta and vegetables are tender.
05 - Stir in spinach, basil, and parsley. Cook for 1 to 2 minutes until the spinach is wilted.
06 - Remove from heat, add lemon juice, and season with salt and pepper to taste.
07 - Ladle soup into bowls and garnish with grated Parmigiano Reggiano if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like the farmers market decided to become a warm hug instead of a cold salad.
  • The whole thing comes together in under an hour with almost zero fuss.
02 -
  • Do not overcook the pasta in the soup because it will keep absorbing liquid and turn into mush by the second day.
  • The lemon juice goes in off the heat because boiling it makes the brightness fade away completely.
03 -
  • Taste your vegetable broth cold before using it because a bland broth means a bland soup no matter how many fresh vegetables you add.
  • Holding back a handful of basil to scatter on top of each bowl right before serving gives you an aroma that feels almost excessive in the best way.

Go Back