Spring Minestrone with Beans (Printable)

A hearty mix of spring vegetables, tender white beans, and herbs simmered to perfection.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 small zucchini, diced
07 - 1 bunch asparagus, trimmed and cut into 1-inch pieces
08 - 1 cup frozen or fresh peas
09 - 2 cups baby spinach or chopped Swiss chard

→ Beans and Pasta

10 - 1 can white beans, drained and rinsed
11 - 3/4 cup small pasta such as ditalini or small shells

→ Liquid and Seasoning

12 - 5 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
17 - Zest of 1 small lemon
18 - 2 tablespoons fresh parsley, chopped

→ Optional Garnishes

19 - Grated Parmesan cheese
20 - Extra virgin olive oil for drizzling

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced zucchini and cook for 2 additional minutes.
04 - Pour in vegetable broth. Add dried thyme, oregano, and bay leaf. Bring to a gentle boil.
05 - Stir in white beans and pasta. Reduce heat and simmer for 10 minutes.
06 - Add asparagus and peas. Cook for 5 to 7 minutes until pasta and vegetables are tender.
07 - Stir in spinach, lemon zest, and fresh parsley. Season with salt and pepper to taste. Cook for 2 additional minutes until greens are wilted.
08 - Remove bay leaf. Ladle soup into bowls. Garnish with grated Parmesan cheese and a drizzle of extra virgin olive oil if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you more time to actually enjoy the thing instead of being glued to the stove.
  • The flavors are gentle enough to feel comforting but interesting enough that you'll want a second bowl.
  • You can swap almost any vegetable you have on hand and it still tastes intentional, not like you're cleaning out the fridge.
02 -
  • Don't add the spinach or pasta too early or it becomes a soggy, overcooked disappointment instead of a bright accent that makes people ask for your recipe.
  • Tasting and seasoning as you go is non-negotiable because homemade broth varies in saltiness and you want to own that final flavor without regrets.
03 -
  • Use a vegetable peeler to create thin ribbons of zucchini if you want a more elegant presentation, though diced is just fine and more forgiving.
  • Make a big batch and freeze half in portions for nights when you want something nourishing without any effort at all.
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