This bright and fresh spring minestrone soup is packed with colorful veggies and tasty beans. It’s like a warm hug in a bowl! Perfect for any day you crave comfort.
I love how you can toss in whatever vegetables you have on hand. Just thinking about it makes me feel all cozy inside. Plus, it’s super easy to make—what’s not to love?
Key Ingredients & Substitutions
Olive Oil: This is the base for your flavorful soup. Extra virgin olive oil has a great taste, but you can substitute with avocado oil or even butter if you prefer a richer flavor.
Chickpeas: They add protein and texture. If you’re looking for a substitution, lentils can work well. You could also use cannellini beans for a creamier touch.
Fresh Greens: Spinach and kale are both great for this soup. If you don’t have either, Swiss chard or even arugula can make a lovely substitution, adding a different twist with their unique flavors.
Short Pasta: Ditalini or macaroni are perfect choices. If you need to avoid gluten, try gluten-free pasta or even add more veggies instead.
Lemon: The zest and juice brighten the soup. If you’re out of lemons, a bit of vinegar can give a nice acidic touch, but use sparingly.
How Do I Get My Onion to the Perfect Level of Translucence?
Getting the onion just right is key for a flavorful base. Start by heating your skillet over medium. When it’s hot, add the olive oil and then the onions. Sauté for about 5 minutes until they’re soft and transparent, stirring occasionally. This step brings out their natural sweetness!
- Keep heat on medium to avoid burning.
- Stirring helps ensure even cooking.
- Don’t rush this step; the right texture makes a huge difference!
What’s the Best Way to Ensure Perfectly Cooked Pasta in My Soup?
Cooking pasta right in the soup is easy but can lead to mushy pasta if not watched closely. Add it when the broth is simmering, and follow package cooking times closely, usually around 8-10 minutes. Stir occasionally to keep it from sticking!
- Check for “al dente,” which means it should still have a slight bite.
- If the soup sits for a bit after cooking, the pasta will continue to absorb liquid, so serve it right away.
How to Make Spring Minestrone Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 medium zucchinis, diced
- 2 cups fresh spinach or kale, chopped
- 1 cup green beans, chopped
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup short pasta (such as ditalini or macaroni)
- 1 cup fresh peas (or frozen peas)
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (such as basil or parsley)
- Crusty bread for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to cook, giving you a total of about 35 minutes to enjoy this delicious Spring Minestrone Soup. It’s a quick and nutritious meal perfect for any day!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large soup pot over medium heat. Once it’s hot, add the diced onion and sauté until it becomes translucent, which should take about 5 minutes. This will help build a wonderful flavor base for your soup!
2. Add Garlic and Veggies:
Next, add the minced garlic to the pot and cook it for about 1 more minute, or until it’s fragrant (but don’t let it burn!). Then, toss in the diced zucchinis, chopped green beans, and chickpeas. Stir these together and let them cook for about 5 minutes, stirring occasionally. You want the veggies to start softening.
3. Pour in the Broth:
Now it’s time to add the vegetable broth! Pour it in and bring the mixture to a simmer. Once it’s bubbling, add the short pasta. Cook the pasta according to the package instructions until it’s al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
4. Stir in the Greens and Peas:
When your pasta is nearly done, add the chopped spinach (or kale) and the peas. Cook everything together for an additional 2-3 minutes until the greens are wilted and the peas are heated through. The soup should be looking colorful and vibrant!
5. Season and Serve:
Finally, it’s time to add some flavor! Stir in the lemon zest and juice, dried oregano, and red pepper flakes (if you like a little heat). Season with salt and pepper to taste. Give it a good stir to combine all those lovely flavors. Let the soup sit off the heat for a few minutes to let everything meld together.
6. Enjoy!
Your Spring Minestrone Soup is ready! Serve it hot, garnished with fresh herbs like basil or parsley, and don’t forget the crusty bread on the side for dipping. Enjoy your warm, delicious bowl of goodness!
Can I Use Different Vegetables in This Soup?
Absolutely! Spring Minestrone Soup is very versatile. Feel free to swap in vegetables you have on hand, such as carrots, bell peppers, or peas. Just make sure to adjust the cooking times slightly for harder vegetables, adding them earlier to ensure everything cooks evenly.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly since it uses vegetable broth and no animal products. Just double-check that your pasta is egg-free if you’re strictly vegan!
Can I Prepare This Soup Ahead of Time?
Yes, you can make the soup ahead! It keeps well in the fridge for up to 3 days. Just make sure to undercook the pasta a little to prevent it from being mushy when reheating. Alternatively, you can cook the pasta separately and add it just before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. If the soup is too thick after chilling, you can add a splash of broth or water to reach your desired consistency.
