This Spring Minestrone Soup is a colorful mix of fresh veggies and pasta simmered in a tasty broth. It’s light, healthy, and perfect for warming up those chilly spring evenings!
You can easily customize it with whatever veggies you have on hand. I love adding extra greens—so vibrant! Plus, it’s a great way to sneak in those healthy bites without even realizing it. 😊
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds a rich flavor to this soup. If you’re out of olive oil, try using canola or avocado oil, which also have a high smoke point and neutral taste.
Onion and Celery: These aromatics form a great base for flavor. If you’re looking to switch it up, leeks can be a lovely alternative to onions, while bell peppers can replace celery for a sweeter twist.
Asparagus: Fresh asparagus brings a nice crunch and flavor. If it’s out of season, use green beans or peas, which are also vibrant and tasty!
Kale or Spinach: Both choices are nutritious and add color. If you can’t find kale, Swiss chard works beautifully too. Feel free to skip the greens altogether for a lighter version.
White Beans: Cannellini beans are my favorite for their creaminess. However, navy beans or even chickpeas can substitute well if you have those on hand.
Pasta: Ditalini pasta is great for soups. If it’s unavailable, any small pasta shape like elbows or even broken spaghetti will work just fine.
How Do I Properly Build Flavor in My Soup?
Building flavor in your soup is key to making it delicious. Start by sautéing onions and celery in olive oil. This creates a flavorful base. Here’s how to go about it:
- Heat oil in a pot over medium heat.
- Add diced onions and celery, and sauté for about 5 minutes until they soften.
- Add minced garlic for a fragrant boost. Cook briefly, only a minute.
- Introduce the diced tomatoes and dried herbs to enhance the flavor. Let it simmer for 2-3 minutes.
The key is to take your time with these steps. Layering flavors this way will give you a wonderfully rich and satisfying soup!
How to Make Spring Minestrone Soup?
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Vegetables:
- 1 cup asparagus tips, cut into 1-inch pieces
- 1 cup kale or spinach, chopped
- 1 (14 oz) can diced tomatoes
Broth and Beans:
- 4 cups vegetable broth
- 1 (15 oz) can white beans (cannellini or navy beans), drained and rinsed
Pasta and Seasoning:
- 1/2 cup small pasta (e.g., ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or a few fresh basil leaves, chopped
- Salt and black pepper, to taste
- Red pepper flakes (optional, for heat)
Garnish:
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This delicious Spring Minestrone Soup takes about 10 minutes of prep time and about 25 minutes of cooking time, making a total of around 35 minutes. It’s a quick and easy dish that brightens up your day with fresh flavors!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and celery. Sauté these together for about 5 minutes until they’re softened and fragrant.
2. Add Aromatics:
Now, stir in the minced garlic and cook for 1 more minute. You want the kitchen to smell amazing at this point!
3. Mix in Tomatoes and Herbs:
Next, add the diced tomatoes along with their juices, dried oregano, and dried basil. Let this cook for a couple of minutes to allow the flavors to come together.
4. Add Broth and Boil:
Pour in 4 cups of vegetable broth and bring the mixture to a boil. This will create a lovely, aromatic base for your soup.
5. Cook the Pasta:
Once boiling, add in the small pasta of your choice. Cook it according to the package instructions until it’s al dente, usually about 8-10 minutes.
6. Add Asparagus:
When the pasta is almost done, toss in the asparagus pieces and cook for another 3-4 minutes. They should be tender but still bright green!
7. Finish with Beans and Greens:
Next, stir in the drained white beans and chopped kale or spinach. Cook for an additional 2-3 minutes until the greens are wilted and the beans are heated through.
8. Season to Taste:
Finally, season your soup with salt, black pepper, and if you like a little heat, add red pepper flakes to taste.
9. Serve and Enjoy:
Ladle the warm soup into bowls and don’t forget to sprinkle freshly grated Parmesan cheese on top. Serve it hot and enjoy the taste of spring!
Can I Use Other Vegetables in This Soup?
Absolutely! Spring Minestrone Soup is flexible, so feel free to incorporate other seasonal vegetables like zucchini, peas, or bell peppers. Just ensure they are cooked until tender!
Can I Make This Soup Vegan?
Yes, this recipe is already vegan! Just use vegetable broth and skip the Parmesan cheese for a completely plant-based meal. If you’d like, try adding nutritional yeast as a cheesy substitute.
How Long Will Leftovers Last?
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. Reheat it on the stove or in the microwave until warmed through. You may need to add a splash of water or broth to loosen it up as it thickens in the fridge.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then transfer it to freezer-safe containers or bags. It will stay good for about 3 months. Thaw in the fridge overnight before reheating.
