This Spring Minestrone Soup is a bright and fresh mix of veggies, beans, and pasta. It’s like a warm hug in a bowl, perfect for those chilly spring days!
I love how colorful it looks with green peas and vibrant herbs. Plus, it’s easy to whip up for a quick dinner. Just throw everything in a pot and relax while it simmers!
Key Ingredients & Substitutions
Olive Oil: This adds a lovely richness to the soup. If you don’t have olive oil, you can swap it for canola oil or avocado oil. These oils also have healthy fats and won’t alter the flavor too much.
Vegetable Broth: The broth is the base of your soup, so flavor matters. Homemade broth is great, but store-bought works perfectly too. For a lower sodium option, look for low-sodium varieties, or you can use water and add seasoning as you go.
Fresh Vegetables: The beauty of minestrone is its versatility! Carrots, celery, and zucchini are great staples, but feel free to swap in other veggies like bell peppers or squash based on what you have. If fresh veggies aren’t available, frozen versions work well too.
Dried Herbs: Oregano and thyme give this soup depth. If you’re out of one, you can use Italian seasoning as a substitute, or even add some fresh herbs if they are on hand. Fresh herbs offer a lighter taste, so you might want a bit more!
Pasta: Small pasta shapes like ditalini or shells fit perfectly in a minestrone. If you want a gluten-free option, try gluten-free pasta or just skip it altogether for a lighter soup.
How Can I Make Sure My Vegetables Are Perfectly Cooked?
Cooking the vegetables until they’re just tender is key for a great minestrone. Overcooked veggies can become mushy, so pay attention to cooking times.
- Start by sautéing the harder vegetables (like carrots and potatoes) first, as they take longer to cook.
- Add softer vegetables (like spinach, peas, or zucchini) later in the process to keep their shape and bright color.
- Check your veggies a few minutes before the suggested cooking time. If they’re tender yet firm, you’re ready to go!
Spring Minestrone Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 cup green beans, trimmed and cut into pieces
- 1 cup asparagus, cut into pieces
- 1 cup peas (fresh or frozen)
- 1 medium zucchini, diced
- 1 cup baby spinach or kale
- 1 cup potatoes, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cooked pasta (optional, like small shells or ditalini)
- Fresh herbs for garnish (such as basil or parsley, optional)
How Much Time Will You Need?
This lovely spring minestrone soup will take about 15 minutes to prepare and around 25 minutes to cook. In total, you will need about 40 minutes from start to finish. A quick and hearty meal perfect for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these veggies for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant.
2. Add Garlic:
Now, stir in the minced garlic and let it cook for an additional 1-2 minutes, just until it’s fragrant. Be careful not to burn it!
3. Combine Broth and Root Veggies:
Pour the vegetable broth into the pot and bring it to a boil. Once boiling, add the diced potatoes, green beans, and asparagus. Afterward, reduce the heat and let it simmer.
4. Mix in Remaining Vegetables:
After about 10 minutes of simmering, add in the peas, zucchini, spinach (or kale), dried oregano, dried thyme, and season with salt and pepper. Let it all cook together for another 5-7 minutes until all the vegetables are tender.
5. Incorporate Pasta (If Using):
If you’d like to add pasta, now’s the time! Stir in the cooked pasta and let it heat through for a couple of minutes.
6. Final Taste and Serve:
Give your soup a taste and adjust the seasoning if needed. Once it’s just how you like it, remove it from the heat.
7. Enjoy Your Soup:
Serve the soup hot, garnished with fresh herbs if you wish. Enjoy your delicious and vibrant spring minestrone soup!
Can I Use Different Vegetables in This Minestrone Soup?
Absolutely! Minestrone soup is very versatile, so feel free to swap in your favorite vegetables or whatever you have on hand. Other great options include bell peppers, carrots, corn, or squash. Just make sure to cut them into similar sizes for even cooking.
How Do I Store Leftover Minestrone Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. If you want to freeze it, let the soup cool completely, then place it in freezer-safe containers. It can last for up to 3 months in the freezer! Just be sure to leave some room at the top of the container since the soup will expand as it freezes.
Can I Make This Soup Vegan?
Yes! This recipe is already vegan as it uses vegetable broth and no animal products. Just double-check your pasta (if added) to ensure it doesn’t contain eggs. Enjoy this vibrant soup while keeping it plant-based!
How to Reheat Frozen Minestrone Soup?
To reheat frozen soup, it’s best to thaw it in the fridge overnight. When ready to serve, heat it in a pot over medium heat until warmed through. If you’re short on time, you can also reheat directly from frozen over low heat, stirring occasionally until heated completely.
