A vibrant Italian minestrone of spring vegetables, tender pasta and herbs — light, fresh, and comforting.
# Ingredient list:
→ Vegetables
01 - 2 tablespoons extra-virgin olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 2 cups baby spinach, packed
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
→ Broth
10 - 6 cups low-sodium vegetable broth
11 - 1 bay leaf
→ Pasta & Seasoning
12 - 3/4 cup small pasta (ditalini, orzo, or small shells)
13 - 1/4 cup fresh parsley, chopped
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
16 - Grated Parmesan cheese (optional)
17 - Fresh basil leaves, for garnish
18 - Extra-virgin olive oil for drizzling (optional)
# Cooking steps:
01 - Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 2 to 3 minutes.
02 - Add the minced garlic, diced carrots, and diced celery to the pot and sauté until they begin to soften, about 4 minutes.
03 - Stir in the diced zucchini, trimmed green beans, and peas; cook for 2 minutes, tossing to combine and slightly soften the vegetables.
04 - Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Stir in the small pasta and cook according to package instructions, typically 8 to 10 minutes, until al dente. Stir occasionally to prevent sticking.
06 - In the final 2 minutes of cooking, add the baby spinach and chopped parsley. Stir until the spinach wilts and the herbs are fragrant.
07 - Season the soup with salt and black pepper to taste. Remove and discard the bay leaf before serving.
08 - Ladle the soup into bowls and finish with grated Parmesan, fresh basil leaves, and a light drizzle of olive oil if desired.
