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
Notes
This soup freezes beautifully and can be stored in the refrigerator for 3-4 days.
