Name: Vibrant Spring Minestrone Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 tsp fresh thyme leaves (or 1/3 tsp dried); 1/2 tsp fresh rosemary, minced (or 1/4 tsp dried); 1 bay leaf; 8 cups low-sodium vegetable broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 medium zucchini, diced; 1 cup asparagus, tough ends removed, cut into 1-inch pieces; 1/2 cup frozen peas; 1/2 cup small pasta (ditalini, small shells, or orzo); 2 cups fresh spinach or kale, roughly chopped; 1 tbsp fresh lemon juice; 1/2 tsp lemon zest; Salt and freshly ground black pepper, to taste; Freshly grated Parmesan cheese, for serving; Fresh parsley or basil, chopped, for garnish

Description

Brighten your table with this easy-to-follow recipe for a refreshing and hearty spring minestrone soup. Packed with seasonal vegetables and delicate pasta, it’s a perfect light yet satisfying meal.

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/3 tsp dried)
1/2 tsp fresh rosemary, minced (or 1/4 tsp dried)
1 bay leaf
8 cups low-sodium vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, diced
1 cup asparagus, tough ends removed, cut into 1-inch pieces
1/2 cup frozen peas
1/2 cup small pasta (ditalini, small shells, or orzo)
2 cups fresh spinach or kale, roughly chopped
1 tbsp fresh lemon juice
1/2 tsp lemon zest
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving
Fresh parsley or basil, chopped, for garnish

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic, thyme, rosemary, and bay leaf; cook for 1 minute until fragrant.
2. Simmer Broth: Pour in vegetable broth and diced tomatoes. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes to meld flavors.
3. Add Vegetables: Add green beans, zucchini, and asparagus to the soup. Cook for 5-7 minutes, or until vegetables are tender-crisp. Stir in frozen peas during the last 2 minutes of cooking.
4. Cook Pasta: Add small pasta directly to the soup. Cook according to package directions (usually 7-10 minutes), stirring occasionally, until al dente. (Alternatively, cook pasta separately and add to individual bowls to prevent mushiness in leftovers).
5. Finish and Serve: Remove bay leaf. Stir in fresh spinach or kale until just wilted. Remove from heat. Stir in lemon juice and lemon zest. Season with salt and pepper to taste. Ladle into bowls, garnish with Parmesan cheese and fresh herbs.

Prep Time: 20 mins
Cook Time: 35 mins