Spring Green Minestrone Soup is a vibrant and healthy vegetable soup packed with the freshest seasonal produce, perfect for a light yet satisfying meal. This recipe is incredibly useful for anyone looking to embrace the flavors of spring and create a nourishing dish with minimal effort.
Key Ingredients for Spring Green Minestrone Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low sodium if preferred)
- 1 cup water
- 1 cup chopped fresh asparagus (about 1/2 bunch)
- 1 cup frozen peas
- 1 cup chopped fresh spinach
- 1/2 cup small pasta (like ditalini, elbow macaroni, or orzo)
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper to taste
- Optional: Grated Parmesan cheese, crusty bread for serving
How to Make Spring Green Minestrone Soup
This Spring Green Minestrone Soup is wonderfully easy to make, offering a burst of fresh, vibrant flavors in every spoonful. Its simplicity means you can have a delicious and satisfying bowl of goodness on the table in under 30 minutes, making it perfect for busy weeknights or a refreshing lunch. The combination of tender vegetables and perfectly cooked pasta creates a delightful texture that will leave you feeling both nourished and delighted.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Liquids and Bring to a Boil: Pour in the vegetable broth and water. Bring the mixture to a rolling boil over high heat.
- Cook Pasta: Once boiling, add the small pasta to the pot. Reduce the heat to medium-low, cover, and simmer according to the pasta package directions, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Incorporate Spring Vegetables: Add the chopped asparagus and frozen peas to the soup. Continue to simmer for 3-5 minutes, or until the asparagus is tender-crisp and the peas are hot.
- Wilt the Spinach and Add Herbs: Stir in the chopped fresh spinach and cook for 1-2 minutes, or until it has wilted. Remove the pot from the heat and stir in the fresh parsley and basil.
- Season and Serve: Season the Spring Green Minestrone Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and serve immediately. Garnish with grated Parmesan cheese and serve with crusty bread for dipping, if desired.
Why You’ll Love This Spring Green Minestrone Soup
You’ll absolutely adore this Spring Green Minestrone Soup for its incredible freshness and vibrant taste, bursting with the essence of springtime produce. Unlike heavier, heartier minestrone variations, this version focuses on light, crisp vegetables, making it a delightful and wholesome option. The beauty of this recipe lies in its simplicity and speed, allowing you to whip up a gourmet-quality meal in under 30 minutes – a significant cost-saver compared to dining out or buying pre-made soups.
The tender-crisp asparagus, sweet peas, and vibrant spinach create a delightful medley of textures and flavors that are both satisfying and incredibly healthy. Imagine a lighter, brighter version of your favorite minestrone, a true celebration of seasonal ingredients! This soup is incredibly versatile, and you can easily customize it with your favorite spring greens or add a squeeze of lemon for an extra zing. Don’t wait – gather your fresh ingredients and bring this delightful Spring Green Minestrone Soup to your table tonight!
Storing and Reheating Tips
To Store Leftovers:
- Allow the Spring Green Minestrone Soup to cool completely at room temperature.
- Transfer the cooled soup to an airtight container or a tightly sealed jar.
- Refrigerate for up to 3-4 days.
To Reheat:
- Stovetop: Pour the desired amount of soup into a saucepan. Heat over medium-low heat, stirring occasionally, until the soup is heated through. Avoid boiling, as this can make the vegetables mushy.
- Microwave: Place the soup in a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring between each, until heated through.
To Freeze:
- Ensure the soup is completely cooled.
- Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion.
- Label the containers with the date.
- Frozen Spring Green Minestrone Soup can be stored for up to 2-3 months.
- To reheat from frozen, thaw overnight in the refrigerator and then reheat as directed above. Alternatively, you can reheat directly from frozen on the stovetop over low heat, stirring frequently, which may take longer.
Final Thoughts
This Spring Green Minestrone Soup is a testament to the simple beauty of fresh, seasonal ingredients. It’s a versatile and nourishing dish that’s incredibly easy to make. We encourage you to try this vibrant soup and enjoy a taste of spring in every delicious spoonful!
Spring Green Minestrone Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Pour in the vegetable broth and water. Bring the mixture to a rolling boil over high heat.4 cups vegetable broth, 1 cup water
- Once boiling, add the small pasta to the pot. Reduce the heat to medium-low, cover, and simmer according to the pasta package directions, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pot.1/2 cup small pasta
- Add the chopped asparagus and frozen peas to the soup. Continue to simmer for 3-5 minutes, or until the asparagus is tender-crisp and the peas are hot.1 cup fresh asparagus, 1 cup frozen peas
- Stir in the chopped fresh spinach and cook for 1-2 minutes, or until it has wilted. Remove the pot from the heat and stir in the fresh parsley and basil.1 cup fresh spinach, 1/4 cup fresh parsley, 1 tablespoon fresh basil
- Season the Spring Green Minestrone Soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls and serve immediately. Garnish with grated Parmesan cheese and serve with crusty bread for dipping, if desired.salt, freshly ground black pepper, Grated Parmesan cheese, crusty bread