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Spring Vegetable Minestrone Soup – Bright, Fresh, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 leek, white and light green parts only, thinly sliced (or 1 small onion, diced)
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 bay leaf
  • 1 parmesan rind (optional but recommended)
  • 1 cup small pasta (ditalini, mini shells, or orzo)
  • 1 can (15 ounces) cannellini or navy beans, drained and rinsed
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 2 cups chopped tender greens (spinach, baby kale, or Swiss chard)
  • 1 lemon (zest and juice)
  • 1/4 cup chopped fresh herbs (basil, parsley, or dill)
  • Grated parmesan, for serving
  • Extra olive oil, for finishing

Method
 

  1. Sweat the aromatics: Warm olive oil in a large pot over medium heat. Add leek, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened but not browned. Add garlic and cook 30 seconds.
  2. Build the broth: Stir in black pepper, red pepper flakes, broth, tomatoes, bay leaf, and parmesan rind. Bring to a gentle simmer and cook 10 minutes to marry the flavors.
  3. Add the pasta: Stir in the pasta and simmer until al dente, usually 7–9 minutes, stirring occasionally so it doesn’t stick.
  4. Finish with vegetables: Add beans and asparagus. Cook 3–4 minutes, then add peas and greens. Simmer just until bright and tender, 2–3 minutes. Remove bay leaf and rind.
  5. Brighten and season: Stir in lemon zest and juice. Taste and adjust salt and pepper. If the soup is thick, splash in more broth or hot water.
  6. Serve: Ladle into bowls and top with grated parmesan, fresh herbs, and a drizzle of olive oil.