Spring Minestrone Soup

Savor the taste of spring with this delightful Spring Minestrone Soup guide! Bursting with fresh, vibrant ingredients like seasonal vegetables and flavorful herbs, this recipe is easy to follow and perfect for any meal. Learn how to create your own delicious variations and discover the health benefits packed in every bowl. Click through to explore the full recipe and elevate your cooking game with this comforting dish that warm hearts and nourish bodies!

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup fresh peas (or frozen)

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

1 cup cooked cannellini beans (or kidney beans)

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and pepper to taste

1 cup fresh spinach or kale, chopped

¼ cup grated Parmesan cheese (optional, to serve)

Fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat until shimmering.

Add the diced onion and sauté for 3-4 minutes, or until translucent.

Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables are softened.

Add the zucchini, green beans, and peas. Stir to combine and cook for an additional 3 minutes.

Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.

Add the cooked cannellini beans, dried thyme, and dried basil. Season with salt and pepper to taste.

Allow the soup to simmer for about 15-20 minutes, or until all the vegetables are tender.

Prior to serving, stir in the fresh spinach or kale and let it wilt in the heat of the soup.

Serve hot, topped with grated Parmesan cheese if desired, and garnish with fresh basil leaves.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6