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
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Can be frozen for 2-3 months.
