Spring is one of my favorite seasons! Everything blooms, the air feels fresh, and it’s the perfect time to enjoy a light and vibrant meal. One recipe that makes my heart sing every time I whip it up is my Spring Minestrone Soup. It truly embodies the essence of the season, with all those colorful veggies popping in the bowl. I’ll never forget the first time I made it. I had a bunch of fresh produce from the farmer’s market, and I wanted to create something wholesome and delicious that showcased all those beautiful ingredients. One slurp of this soup, and I was hooked!
What I love most about this recipe is that it’s incredibly versatile. You can toss in whatever vegetables you have on hand, making it a fantastic way to clean out the fridge. Plus, it’s packed with nutrients and full of flavor—perfect for a light lunch or a cozy dinner. Now, are you ready to dive into cooking? Let’s get to it!
What’s in Spring Minestrone Soup?
Olive Oil: This is your starting point for flavor! I opt for extra-virgin olive oil for its robust taste and health benefits.
Onion: The backbone of any soup! A medium onion brings a sweetness that rounds out the flavors beautifully.
Garlic: You can never have too much garlic in my book! It adds a zesty kick that complements the vegetables perfectly.
Carrots: These beauties bring a pop of color and a hint of sweetness. Plus, they pack a nice crunch!
Potatoes: I love using Yukon Golds—they’re creamy and add body to the soup. You can easily use other varieties, too!
Asparagus: The star of spring! Their fresh, earthy flavor really stands out in this dish as well.
Sugar Snap Peas or Snow Peas: These little gems add a satisfying crunch. Either variety works beautifully, depending on your preference!
Zucchini: A subtle flavor that complements the other veggies. I like to use medium-sized ones for this recipe.
Vegetable Broth: A wholesome base for your soup. I usually go for a low-sodium option to control the saltiness.
Diced Tomatoes: They add acidity and depth to the soup. I always grab a can with no added sugars or preservatives.
Green Beans: Fresh and vibrant, these beans are a must for added texture and a delightful snap.
Dried Oregano & Thyme: These herbs infuse the soup with warm, aromatic notes that make every bite delicious.
Salt and Pepper: The essential seasoning duo to taste—don’t skip these!
Cooked Pasta: This gives the soup a hearty feel. I love using small shells or ditalini, but feel free to use any short pasta you like.
Parmesan Cheese: A finishing touch that adds a rich, savory flavor—absolutely divine!
Fresh Basil Leaves: For garnish and a burst of freshness on top. It takes your minestrone soup to the next level!
Is Spring Minestrone Soup Good for You?
Yes, indeed! This soup is a healthy powerhouse.
Vegetables: The myriad of veggies used in this recipe means a wealth of vitamins, minerals, and antioxidants. Asparagus, green beans, and carrots are all nutrient-rich, providing fiber and essential nutrients to support your overall health.
Olive Oil: Using olive oil instead of butter or cream makes this soup heart-healthy. It’s loaded with monounsaturated fats and antioxidants that are great for your heart.
Pasta: While pasta has carbs, they provide energy. Using whole grain or legume-based pasta can increase the fiber content, making it even better for you!
However, keep in mind that if you’re watching your carbohydrate intake, you can definitely skip the pasta or substitute it with a low-carb option like spiralized zucchini.
Ingredients List
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 medium potatoes, diced (preferably Yukon Gold)
– 1 cup asparagus, chopped
– 1 cup sugar snap peas or snow peas, trimmed and cut into pieces
– 1 zucchini, diced
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 cup fresh green beans, trimmed and cut into 1-inch pieces
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup cooked pasta (like small shells or ditalini)
– 1/4 cup fresh parmesan cheese, grated (for serving)
– Fresh basil leaves, for garnish
*Serves 4-6.*
How to Make Spring Minestrone Soup?
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Stir in the diced carrots and potatoes, cooking for about 5 minutes, stirring occasionally.
4. Add the chopped asparagus, sugar snap peas, zucchini, and green beans, and cook for another 5 minutes.
5. Pour in the vegetable broth and diced tomatoes (with their juices). Add the dried oregano, dried thyme, salt, and pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, until the vegetables are tender.
7. Stir in the cooked pasta and allow it to heat through for about 3 minutes.
8. Serve the soup hot, garnished with grated parmesan cheese and fresh basil leaves, if desired. Enjoy your Spring Minestrone Soup!
Spring Into Extras!
Here are a few friendly tips to elevate your Spring Minestrone Soup even more:
– **Make it a Meal:** Add some protein! Shredded rotisserie chicken or canned chickpeas would be delicious additions.
– **Herbaceous Touch:** Fresh herbs like parsley or dill can also bring a lovely flavor boost.
– **Storing Leftovers:** This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
– **Serving Style:** Pairing this soup with a crispy baguette or some homemade garlic bread could definitely win you some friends at the dining table.
I truly hope you give this Spring Minestrone Soup a try. With its hearty flavors and colorful medley of vegetables, it’s bound to become a favorite in your kitchen as it has in mine. Don’t forget to share your experience with me—I’d love to hear about the creative twists you put on it! Happy cooking!
