This Spring Green Minestrone Soup is a fresh and colorful mix of veggies like spinach, peas, and zucchini, simmered in a tasty broth. It’s warm, light, and perfect for any day!
You can easily add your favorite beans or pasta to make it heartier! I love having a bowl while enjoying the sunshine outside—what could be better? 🌼
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing as it adds a nice flavor. If you’re looking for something different, avocado oil or melted butter can also work well for a unique taste.
Onion: A medium onion gives good base flavor. If you’re onion-averse, try shallots for a milder taste or skip it entirely and use extra garlic.
Green Beans: Fresh is best, but frozen works just as well if you’re in a pinch. You can also use zucchini for a softer texture.
Shelled Edamame: This adds protein. If you can’t find it, chickpeas can make a great substitute, bringing a different but pleasant flavor.
Spinach or Swiss Chard: Both greens work well. If you prefer, kale is a good option, too. Just remember, older kale might be tougher, so chop it smaller.
Small Pasta: I like mini penne or ditalini, but any small shape works. Or go for gluten-free options like quinoa or rice for a twist!
How Can You Get Deliciously Soft Vegetables for Your Minestrone?
Cooking the vegetables right is key to a great minestrone. Follow these steps to ensure they’re tender and flavorful:
- Start with medium heat to prevent burning the garlic and onions.
- Sauté onions and celery first for about 5-7 minutes. You want them soft and translucent.
- Add garlic for just a minute at the end of the onion-celery cooking time to keep its strong flavor intact.
- Let the soup simmer after adding greens; this softens them without overcooking.
For best results, always taste as you go. Adjust the seasoning and veggie consistency with a bit of water or more broth as needed; this ensures your soup remains just how you like it!
How to Make Spring Green Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2-3 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water (optional, to adjust soup consistency)
- 1 cup green beans, trimmed and cut into 1-2 inch pieces
- 1 cup shelled edamame (fresh or frozen)
- 3/4 cup cannellini beans (cooked or canned, drained and rinsed)
- 1 cup chopped spinach or Swiss chard
- 1/2 cup chopped kale or collard greens, stems removed
- 1/2 cup small pasta (e.g., mini penne or ditalini)
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Optional garnish: freshly chopped parsley or olive oil drizzle
How Much Time Will You Need?
This delicious Spring Green Minestrone Soup will take you about 15 minutes to prepare and around 25 minutes to cook, making it a total of about 40 minutes from start to finish. Perfect for a quick, healthy meal!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and chopped celery, and sauté them together until they turn soft and translucent, which should take about 5-7 minutes. This step builds a lovely flavor base for your soup!
2. Adding Garlic:
Next, stir in the minced garlic and cook for another minute. You want to cook it just until it becomes fragrant, being careful not to let it burn.
3. Bringing the Broth to a Boil:
Now, pour in the vegetable broth and turn up the heat to bring the mixture to a boil. This will be the broth your vegetables will cook in, so make sure it’s nice and hot!
4. Cooking Green Beans:
Once the broth is boiling, add the green beans and let them cook for about 3 minutes. This will help them stay crisp while getting tender.
5. Adding the Rest of the Ingredients:
Now it’s time to add the shelled edamame and cannellini beans. Stir in the chopped spinach (or Swiss chard), kale, and dill. Give everything a good stir to combine!
6. Simmering:
Lower the heat and let the soup simmer for about 5-7 minutes. This will allow the greens to wilt and all the flavors to meld together. You’ll know it’s ready when the vegetables are tender.
7. Cooking the Pasta:
Add the small pasta to the pot and cook according to the package instructions, which typically takes about 7-10 minutes until it’s al dente. If the soup gets too thick, you can always add a little water to adjust the consistency.
8. Seasoning:
Don’t forget to taste your soup! Season it with salt and pepper according to your preference for the best flavor.
9. Serving:
Serve the soup hot! You can garnish it with additional fresh herbs or a drizzle of olive oil for an extra touch. Enjoy your vibrant and healthy minestrone soup!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen green beans and edamame can be used in this recipe without any problem. Just add them directly to the soup—there’s no need to thaw beforehand.
How Can I Adjust the Consistency of the Soup?
If the soup becomes too thick after adding the pasta, simply stir in additional water or vegetable broth until you reach your desired consistency. Just remember to season again after adjusting the liquid!
Can I Make This Soup Ahead of Time?
Yes, this minestrone soup can be made ahead! Prepare it fully, cool it down, and store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave when you’re ready to serve!
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
