Description
Vibrant Spring Minestrone with fresh vegetables, pasta, and cannellini beans in flavorful broth. A light and satisfying meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups vegetable broth (low sodium)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 cup zucchini, diced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 (15 ounce) can cannellini beans, rinsed and drained
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
- Build the Soup: Pour in the vegetable broth and add the undrained diced tomatoes to the pot. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Add the Pasta: Add the small pasta to the pot. Cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
- Add the Spring Vegetables: Add the green beans, peas, zucchini, and asparagus to the pot. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.
- Add the Beans and Herbs: Add the rinsed and drained cannellini beans to the pot. Stir in the chopped fresh basil and parsley.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve with crusty bread for dipping.
Notes
- Use fresh, seasonal vegetables for the best flavor.
- Don’t overcook the vegetables; they should be tender-crisp.
- Use good quality, low-sodium vegetable broth.
- For extra flavor, add a Parmesan rind while simmering (remove before serving).
- Customize the vegetables to your liking.
- Minestrone is even better the next day!
- Freeze for up to 3 months.
- Variations: Add cooked meat, pesto, lemon juice, or red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 45 minutes