Welcome to a truly delightful culinary adventure with this Easy Spring Minestrone Soup recipe, a vibrant and comforting bowl packed with fresh, seasonal flavors. This soup is incredibly useful for busy weeknights, offering a healthy and satisfying meal that comes together quickly, showcasing the best of spring produce.
Key Ingredients for Easy Spring Minestrone Soup
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 8 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup small pasta (like ditalini, orzo, or elbow macaroni)
- 1 cup chopped fresh spinach or kale
- ½ cup frozen peas (optional, for extra spring sweetness)
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
How to Make Easy Spring Minestrone Soup
This Easy Spring Minestrone Soup is a celebration of simplicity and heartiness. In under an hour, you can create a deeply flavorful and satisfying soup that bursts with the goodness of spring vegetables. Its light yet comforting nature makes it perfect for any occasion, and the ease of preparation means even novice cooks can achieve delicious results. The preparation time is approximately 45 minutes, making it an ideal weeknight meal.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent. This initial sautéing helps to build a foundational layer of flavor for your soup.
- Add Garlic and Seasonings: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the dried Italian seasoning, salt, and black pepper. Stir well to combine and coat the vegetables.
- Incorporate Broth and Canned Goods: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the rinsed and drained cannellini beans and the undrained can of diced tomatoes. Bring the mixture to a boil.
- Cook the Pasta: Once the soup is boiling, add the small pasta. Reduce the heat to a simmer, cover the pot, and cook for 10-12 minutes, or until the pasta is al dente (tender but still with a slight bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Wilt the Greens and Add Peas: Stir in the chopped fresh spinach or kale. If you’re using frozen peas, add them now as well. Continue to simmer, uncovered, for another 2-3 minutes, or until the greens are wilted and the peas are heated through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the hot Easy Spring Minestrone Soup into bowls. Garnish generously with fresh chopped parsley and a sprinkle of grated Parmesan cheese.
Why You’ll Love This Easy Spring Minestrone Soup
You’ll fall head over heels for this Easy Spring Minestrone Soup because it’s a vibrant explosion of fresh, garden-inspired flavors that feels both nourishing and incredibly comforting. Unlike heavier, winter-bound soups, this minestrone captures the essence of spring with its medley of bright vegetables and light, savory broth, making it a perfect lighter alternative. Plus, the affordability of using seasonal produce and pantry staples means you can whip up a restaurant-quality meal without breaking the bank, all while enjoying the satisfying texture of tender vegetables and perfectly cooked pasta.
Imagine a soup that’s not just a meal, but a celebration of renewal and simple pleasures; that’s exactly what this Easy Spring Minestrone Soup delivers. It’s the kind of dish that warms you from the inside out, leaving you feeling satisfied and healthy. So, gather your fresh spring ingredients and give this delightful soup a try – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Once cooled, store leftover Easy Spring Minestrone Soup in an airtight container in the refrigerator for up to 3-4 days. It’s best to store it without any added garnishes like Parmesan cheese.
- Reheating: To reheat, ladle the desired amount of soup into a saucepan and heat gently over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of broth or water if the soup has become too thick.
- Freezing: This soup freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Press out as much air as possible to prevent freezer burn. Frozen soup will stay fresh for up to 2-3 months.
- Thawing and Reheating from Frozen: To thaw, transfer the frozen soup to the refrigerator overnight. Then, reheat as directed above. Alternatively, you can reheat directly from frozen by simmering gently on the stovetop, adding a little extra liquid, or microwaving in intervals, stirring frequently. Please note that pasta may become slightly softer upon reheating after freezing.
Final Thoughts
This Easy Spring Minestrone Soup is the perfect embodiment of comfort and freshness, offering a delightful and wholesome meal. We encourage you to gather your favorite spring vegetables and give this simple yet incredibly satisfying recipe a try at home. Enjoy every comforting, flavorful spoonful!
Easy Spring Minestrone Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent.2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the dried Italian seasoning, salt, and black pepper. Stir well to combine and coat the vegetables.2 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the rinsed and drained cannellini beans and the undrained can of diced tomatoes. Bring the mixture to a boil.8 cups vegetable broth, 1 (15-ounce) can cannellini beans, 1 (15-ounce) can diced tomatoes
- Once the soup is boiling, add the small pasta. Reduce the heat to a simmer, cover the pot, and cook for 10-12 minutes, or until the pasta is al dente (tender but still with a slight bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.1 cup small pasta
- Stir in the chopped fresh spinach or kale. If you’re using frozen peas, add them now as well. Continue to simmer, uncovered, for another 2-3 minutes, or until the greens are wilted and the peas are heated through.1 cup fresh spinach or kale, 1/2 cup frozen peas
- Taste the soup and adjust salt and pepper as needed. Ladle the hot Easy Spring Minestrone Soup into bowls. Garnish generously with fresh chopped parsley and a sprinkle of grated Parmesan cheese.1/2 teaspoon salt, 1/4 teaspoon black pepper, fresh parsley, Grated Parmesan cheese