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Fresh Spring Minestrone Soup Recipe Easy Homemade Herb-Infused Bowl

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A quick and easy fresh spring minestrone soup infused with herbs, featuring bright vegetables and tender pasta for a wholesome, comforting meal perfect for celebrating seasonal produce.

Ingredients

Scale
  • 2 tablespoons olive oil (preferably extra virgin)
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup fresh cherry tomatoes, halved
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 3/4 cup small pasta shapes (ditalini or elbow macaroni)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups vegetable broth (homemade or store-bought low sodium)
  • 1/4 cup fresh basil, roughly chopped
  • 1 tablespoon fresh oregano leaves
  • 3–4 fresh thyme sprigs
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Prepare the vegetables: Dice the onion, carrots, celery, zucchini, and trim the green beans. Halve the cherry tomatoes and mince the garlic. This prep should take about 10-15 minutes.
  2. Sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, stirring occasionally until softened and translucent, about 5-7 minutes. Add the garlic and cook an additional 1 minute until fragrant, being careful not to burn it.
  3. Add fresh tomatoes and herbs: Stir in the cherry tomatoes, fresh thyme sprigs, and oregano leaves. Cook for 3-4 minutes, letting the tomatoes soften and release juices.
  4. Pour in broth and bring to simmer: Add the 6 cups of vegetable broth. Increase heat to high and bring to a gentle boil. Once boiling, reduce heat to low to maintain a simmer.
  5. Add pasta and beans: Stir in the pasta and cannellini beans. Simmer uncovered for 10 minutes, stirring occasionally to prevent pasta from sticking. The pasta should be tender but still hold its shape.
  6. Add zucchini and green beans: Toss in diced zucchini and green beans. Continue simmering for another 5-7 minutes until vegetables are just tender but still crisp.
  7. Finish with fresh basil and season: Remove the pot from heat, discard thyme sprigs, and stir in chopped fresh basil. Season generously with salt and pepper to taste. Let the soup rest for a few minutes to allow flavors to meld.
  8. Serve: Ladle into bowls and sprinkle with freshly grated Parmesan cheese if desired.

Notes

To keep pasta from getting mushy in leftovers, cook pasta separately and add when reheating. Add fresh basil at the end to preserve its bright flavor. Use gluten-free pasta or small grains like quinoa for gluten-free option. Omit Parmesan or use vegan cheese for vegan diet. Season gradually to avoid over-salting. Freeze soup without pasta for best texture.

Nutrition

Keywords: minestrone soup, spring soup, herb-infused soup, vegetable soup, easy soup recipe, healthy soup, vegetarian soup, gluten-free option

Find it online: https://tessierecipes.com/fresh-spring-minestrone-soup-recipe-easy-homemade-herb-infused-bowl/