Spring Minestrone (Print)
Bright, vegetable-forward spring minestrone with pasta, peas, greens and fresh herbs.
# Ingredient list:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 small zucchini, diced
07 - 1 cup shelled fresh or frozen peas
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 2 cups baby spinach
10 - 1 cup cherry tomatoes, halved
→ Broth & Pasta
11 - 6 cups vegetable broth
12 - 1 cup small pasta, such as ditalini or orzo
→ Seasonings & Herbs
13 - 1 teaspoon salt, or to taste
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon red pepper flakes (optional)
16 - 2 tablespoons chopped fresh basil
17 - 1 tablespoon chopped fresh parsley
18 - 1 tablespoon chopped fresh dill (optional)
→ Garnishes
19 - 1/4 cup freshly grated Parmesan cheese (omit for vegan)
20 - Extra virgin olive oil, for drizzling
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
02 - Add diced carrots and celery to the pot. Sauté for an additional 5 minutes, allowing vegetables to soften slightly.
03 - Incorporate diced zucchini, green beans, and cherry tomato halves. Cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring contents to a gentle boil.
05 - Stir in small pasta and peas. Reduce heat and simmer for 8 to 10 minutes, until pasta is al dente and vegetables are tender.
06 - Fold in baby spinach, chopped basil, parsley, and dill. Cook for 1 to 2 minutes, just until spinach wilts. Season to taste with salt, black pepper, and red pepper flakes.
07 - Ladle soup into bowls. Top with grated Parmesan and a drizzle of extra virgin olive oil. Garnish with additional fresh herbs if desired. Serve hot.
# Expert Tips:
01 -
- The way the fresh herbs and vegetables brighten up the broth is something you'll want to keep a secret just between us.
- It's endlessly adaptable to whatever treasures you find at the market or in your own crisper drawer.
02 -
- Pasta keeps absorbing broth as it sits, so leftovers might need a splash more stock when reheating.
- Adding the spinach too early fades both its color and its fresh flavor, so wait until just before serving.
03 -
- Cut all your veggies to similar sizes for even cooking and prettiest presentation.
- A secret splash of lemon juice at the end lifts all the flavors and brings even more vibrancy.