– **Title**: Spring Minestrone Soup
– **Ingredients**:
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 cup asparagus, chopped
– 1 cup fresh peas (or frozen peas)
– 6 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 cup small pasta (like ditalini or elbow)
– 2 cups fresh spinach
– Grated Parmesan cheese, for serving
– Fresh basil, for garnish (optional)
– **Instructions**:
1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
3. Stir in the diced zucchini, green beans, and asparagus, and cook for an additional 3-4 minutes until slightly tender.
4. Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, salt, and pepper. Bring to a boil.
5. Once boiling, reduce heat to a simmer and add the small pasta. Cook according to package instructions until al dente.
6. After the pasta is cooked, stir in the fresh peas and spinach, allowing the spinach to wilt for about 2 minutes.
7. Taste and adjust seasoning with salt and pepper, if necessary.
8. Serve hot, topped with grated Parmesan cheese and optionally garnished with fresh basil. Enjoy!
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil is best for flavor. If you don’t have it, you can use vegetable oil or avocado oil. Both will work but may alter the taste slightly.
Onion and Garlic: Diced onions add depth, while minced garlic brings aroma. If you’re in a pinch, use onion powder or garlic powder, about 1 teaspoon each for one onion and two cloves.
Vegetables (Carrots, Celery, Zucchini, Asparagus, Green Beans): These add bright flavors and textures. Feel free to swap based on what you have; bell peppers, peas, or even broccoli work well!
Diced Tomatoes: Canned tomatoes are a great base since they add richness. If you’re fresh out, you can dice fresh tomatoes; just remember to adjust cooking time for them to break down.
Chickpeas: They provide protein and heartiness. You can use any canned beans like cannellini or black beans if you prefer or are looking for a different flavor.
Fresh Spinach/Kale: Both add nutrients! Can’t find either? Use frozen spinach; just make sure to thaw and squeeze out the excess water before adding.
How Do I Make Sure My Vegetables Are Perfectly Tender?
Getting the vegetables just right can make a big difference in minestrone soup. It’s all about timing and temperature. Here’s how to ensure they’re tender:
- Start with a good sauté—cook onions until soft before adding other veggies.
- Follow the order of adding vegetables: first the hard ones (carrots, celery), then the softer ones (zucchini, asparagus, green beans).
- Keep the heat at medium to really cook them through without burning. The simmering will do the rest.
If you notice any veggies still crunchy after simmering, give them a few extra minutes. Enjoy those vibrant flavors!
How to Make Spring Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup fresh spinach or kale, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Juice of 1 lemon
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
This delightful spring minestrone soup takes about 10 minutes to prep and around 30 minutes to cook. So, in total, you’ll need about 40 minutes to make this comforting dish from start to finish!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until the onion turns translucent and fragrant. This will build a lovely flavor for your soup.
2. Add More Veggies:
Now, stir in the minced garlic, diced carrots, and celery. Let everything cook together for another 5 minutes. You want the carrots and celery to start softening up, making the soup extra comforting.
3. Mix in the Green Goodness:
Add in the diced zucchini, asparagus pieces, and green beans. Cook these fresh vegetables for about 3-4 minutes. They’ll start to brighten in color and flavor.
4. Pour in Liquids:
Now it’s time to pour in the can of diced tomatoes (don’t drain it!) and the vegetable broth. Give everything a good stir to combine. Bring the soup mixture to a boil—this is when all those delicious flavors begin to meld together.
5. Let it Simmer:
Once boiling, lower the heat to a gentle simmer. Add in the drained chickpeas, dried thyme, dried basil, plus some salt and pepper. Let the soup simmer for about 15-20 minutes until all the vegetables are nice and tender.
6. Add Fresh Greens:
After simmering, stir in the fresh spinach or kale. Cook for an additional 2-3 minutes, until the greens are wilted and vibrant.
7. Final Touches:
Take the soup off the heat and squeeze in the juice of one lemon. This will add a fresh zing to your dish! Give it a taste and adjust the seasoning with more salt and pepper if needed.
8. Serve and Enjoy!
Your spring minestrone soup is ready to be enjoyed! Serve it hot, and feel free to sprinkle some grated Parmesan cheese on top if you like. Enjoy the warmth and freshness of this delightful soup!
Can I Substitute Other Vegetables?
Absolutely! Feel free to add any seasonal vegetables you have on hand, such as peas, bell peppers, or even corn. Just be mindful of adjusting cooking times for firmer vegetables to ensure they are all tender by the end.
How to Store Leftovers
Store leftover minestrone soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just ensure to leave a little space in the container for expansion when freezing!
Is This Soup Vegan-Friendly?
Can I Make This Soup Ahead of Time?
Yes! This soup actually tastes even better the next day as the flavors meld together. You can prepare it a day in advance and refrigerate it. Just reheat gently on the stovetop before serving.
