Spring Minestrone Soup Recipe: A Fresh and Flavorful Delight

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Spring is the perfect time to enjoy a light and vibrant bowl of minestrone soup, packed with fresh vegetables and bursting with flavor. This Spring Minestrone Soup is a delightful take on the classic Italian dish, offering a refreshing and nutritious meal that’s perfect for the season. Whether you’re looking for a healthy lunch or a comforting dinner, this recipe is sure to satisfy.

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 6 cups vegetable or chicken broth
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cups baby spinach or kale, chopped
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving
  • Lemon wedges for serving (optional)

Method:

  1. Prepare the Vegetables:
    • Begin by washing and dicing all the vegetables: onion, garlic, carrots, celery, zucchini, and green beans. If using baby spinach or kale, chop it into bite-sized pieces.
  2. Sauté the Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
  3. Add the Vegetables:
    • Add the diced carrots, celery, zucchini, and green beans to the pot. Stir well and cook for about 5-7 minutes, until the vegetables begin to soften.
  4. Simmer the Soup:
    • Pour in the diced tomatoes with their juice and the vegetable or chicken broth. Stir to combine all the ingredients.
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld and the vegetables to cook through.
  5. Cook the Pasta:
    • Stir in the small pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
    • Add the cannellini beans and peas during the last few minutes of cooking to heat them through.
  6. Finish with Greens and Herbs:
    • Once the pasta is cooked, stir in the chopped spinach or kale and fresh basil. Cook for another 2-3 minutes, just until the greens are wilted.
  7. Season and Serve:
    • Taste the soup and season with salt and pepper as needed.
    • Ladle the minestrone into bowls and top with grated Parmesan cheese. Serve with a lemon wedge on the side for a fresh, zesty finish.

Tips:

  • Customize Your Soup: This minestrone is highly adaptable. Feel free to add other spring vegetables like asparagus, leeks, or fennel. You can also swap the cannellini beans for chickpeas or the pasta for quinoa.
  • Make It Heartier: For a more filling meal, add shredded chicken or crumbled Italian sausage to the soup.
  • Storage: This soup stores well in the fridge for up to 3 days. If you plan to store it longer, consider cooking the pasta separately and adding it to the soup when reheating to avoid mushy pasta.

Enjoying Your Spring Minestrone:

This Spring Minestrone Soup is a celebration of fresh, seasonal vegetables, making it the perfect dish to enjoy as the weather warms up. Its light yet satisfying nature makes it ideal for a healthy meal that’s both comforting and refreshing. Serve it with a slice of crusty bread or a simple salad for a complete and delicious springtime meal.

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