This colorful Spring Minestrone Soup is packed with fresh veggies like peas, asparagus, and spinach, creating a bright dish that’s super healthy. It’s perfect for those sunny days!
I love how you can toss in whatever veggies you have. Plus, it makes your kitchen smell amazing while it cooks! 🌼 Enjoy this soup with a slice of crusty bread for an easy meal.
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you’re looking for a lighter option, you can use avocado oil. I’ve tried both, and they work well in adding flavor without much fuss!
Vegetable Broth: Homemade broth adds a nice touch, but you can use store-bought for ease. If you’re on a low-sodium diet, you might opt for low-sodium broth instead.
Pasta: Ditalini or elbow macaroni are perfect for a minestrone. You could swap in gluten-free pasta if needed—just check the cooking times closely!
Beans: Cannellini beans are creamy and mild. If you don’t have them, white kidney beans or chickpeas can step in just as well.
Fresh Dill: This herb brings brightness to the soup. If you can’t find fresh dill, dried dill works—just use about a third of the amount since it’s stronger!
How Can I Make Sure My Vegetables Are Perfectly Tender?
Getting vegetables just right in your soup is key! You want them soft but still vibrant. Start by sautéing the onion, celery, and carrots, giving them about 5-7 minutes over medium heat. This loosens their flavors.
- Don’t rush the sauté; cook until they soften before adding garlic.
- Add the garlic for one minute only—this keeps it fragrant but not burnt.
- When you add the pasta, make sure to check the timing so it aligns with when you’ll add the other veggies.
- For the last veggies, like peas and asparagus, add them in the last few minutes so they retain their color and crunch.
How to Make Spring Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup dried small pasta (such as ditalini or small elbow macaroni)
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen edamame (shelled)
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup cooked cannellini beans (or canned, drained and rinsed)
- 1/4 cup fresh dill, chopped, plus extra for garnish
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This delightful Spring Minestrone Soup will take you about 15 minutes to prep and 15-20 minutes to cook. In total, you’re looking at around 30-35 minutes from start to finish. Perfect for a quick and nutritious meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onions, celery, and carrots. Sauté these vegetables until they become soft, which should take about 5-7 minutes. This step is important as it brings out the flavors in the soup.
2. Add Garlic:
Now, add the minced garlic to the pot and cook for about 1 more minute. You’ll know it’s ready when the garlic becomes fragrant. Be careful not to burn it!
3. Combine Broth and Tomatoes:
Next, pour in the vegetable broth and the can of diced tomatoes along with their juices. Raise the heat to bring the mixture to a boil. This will form the tasty base of your soup.
4. Cook the Pasta:
Once boiling, add in the dried small pasta. Cook according to the package instructions, which is usually about 7-10 minutes. Make sure to stir occasionally to prevent sticking.
5. Add the Vegetables:
When the pasta is almost done cooking, it’s time to add the other veggies! Stir in the peas, edamame, asparagus, and cannellini beans. Let everything simmer together for another 3-5 minutes until the veggies are tender but still vibrant. This is where the soup gets its lively color!
6. Final Touches:
Stir in the fresh dill and season with salt and pepper to taste. Give it a taste test and adjust the seasoning if needed—this is your soup, after all!
7. Serve and Enjoy:
Serve the soup hot, garnished with a sprinkle of extra fresh dill and some grated Parmesan cheese on top if you’re using it. Enjoy your delicious and hearty Spring Minestrone Soup!
Can I Use Frozen Vegetables for This Soup?
Absolutely! Using frozen vegetables can save time and still taste great. Just add them at the same point you would add fresh vegetables, but note that they may need an extra minute or two to heat through.
How Do I Store Leftover Soup?
Store any leftover minestrone soup in an airtight container in the fridge for up to 3-4 days. It can also be frozen for up to 3 months—just make sure to leave a little space in the container as it will expand when frozen!
What Can I Substitute for Cannellini Beans?
If you don’t have cannellini beans, feel free to use white kidney beans, great northern beans, or even chickpeas. All will add a nice texture and protein to the soup!
Can I Omit the Pasta for a Lower-Carb Version?
Yes, you can definitely leave out the pasta to make it lower-carb! Add more vegetables or other protein sources like extra beans or chickpeas to keep it hearty and satisfying.
