Ah, spring is in the air! You can feel it, can’t you? The flowers are blooming, the sun is shining a little brighter, and my cravings for light, fresh meals are in full bloom. That’s why I am so excited to share my favorite Spring Minestrone Soup recipe. This dish is like a hug in a bowl—it’s comforting, vibrant, and packed with seasonal veggies.
I remember the first time I made this soup; I had just attended a local farmer’s market, giddy with excitement over the fresh produce. I came home with bags brimming with vibrant zucchini, crisp green beans, and kale that begged to be sautéed. Throw in some pantry staples, and before I knew it, I had transformed my kitchen into a cozy Italian bistro (or at least, that’s how it felt!). The best part? It’s as nourishing for your body as it is delightful for the tastebuds.
So, let’s get cooking!
What’s in Spring Minestrone Soup?
Olive Oil: A staple in my kitchen, a splash of good olive oil adds richness and flavor to any dish. I always go for extra virgin—it’s worth it!
Onion: The aromatic base of the soup, onions provide a slight sweetness and depth. I always chop mine finely so they blend beautifully into the broth.
Garlic: Ah, the magic of garlic! Just a couple cloves will add a savory punch that pairs perfectly with the veggies.
Vegetable Broth: This is the heart of the soup. I prefer low-sodium vegetable broth; it allows me to control the saltiness while still delivering incredible flavor.
Water: Sometimes, we all need a little extra hydration! A bit of water balances out the broth.
Zucchini: Fresh, tender zucchinis are perfect for spring soups. They’ll lend a lovely texture and subtle flavor.
Green Beans: They add a delightful crunch! Plus, they’re packed with vitamins and make my taste buds sing.
Spinach or Kale: I’m a big fan of using fresh greens. Spinach wilts nicely, whereas kale gives a heartier bite. Either is a nutritious powerhouse.
Chickpeas: These little gems earn you some protein points and add a pleasant creaminess to the soup.
Small Pasta: I love using ditalini here because of its lovely shape. It catches all the delicious broth and complements the veggies perfectly.
Dried Thyme and Oregano: Such a fragrant duo! They bring warmth and herbal notes that are just heavenly.
Lemon Zest and Juice: This is the secret ingredient that brightens everything up! Just wait until the zesty aroma fills your kitchen—pure bliss.
Salt and Pepper: Always essential! Adjust to your taste to bring all the flavors together.
Fresh Parsley or Basil: A sprinkle of herbs at the end is the cherry on top, both for flavor and presentation!
Is Spring Minestrone Soup Good for You?
You might be wondering just how good this soup is for your health. Well, let me tell you! Each bowl is brimming with nutritious veggies, fiber-filled chickpeas, and whole-grain pasta.
Zucchini: Low in calories but high in vitamins A and C, zucchinis are great for your skin and immune system.
Chickpeas: These little legumes are a wonderful source of protein and fiber, which helps keep you full and satisfied.
Spinach or Kale: These greens are nutritional powerhouses packed with vitamins, minerals, and antioxidants. You can’t go wrong!
The only concern? Depending on your broth, it could be high in sodium. I recommend opting for low-sodium options and controlling your salt intake for a heart-healthy dish.
Ingredients for Spring Minestrone Soup
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 3 cups vegetable broth
– 1 cup water
– 2 medium zucchinis, chopped
– 1 cup green beans, chopped
– 2 cups fresh spinach or kale, chopped
– 1 cup canned chickpeas, drained and rinsed
– 1 cup small pasta (like ditalini)
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Zest and juice of 1 lemon
– Salt and pepper to taste
– Fresh parsley or basil for garnish
This recipe yields about 4 servings, perfect for a cozy meal with family or friends or for enjoying leftovers throughout the week!
How to Make Spring Minestrone Soup?
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Pour in the vegetable broth and water, then bring to a simmer.
4. Add the chopped zucchinis and green beans to the pot. Season with thyme, oregano, salt, and pepper. Let it simmer for about 10 minutes, or until the vegetables are tender.
5. Stir in the small pasta and cook according to package instructions, usually about 7-10 minutes.
6. Once the pasta is cooked, add the fresh spinach (or kale) and chickpeas to the pot. Cook for an additional 2-3 minutes until the greens are just wilted.
7. Stir in the lemon zest and juice for brightness. Adjust seasonings with more salt and pepper if necessary.
8. Serve hot, garnished with fresh parsley or basil. Enjoy your refreshing spring minestrone soup!
Soup’s On! More Ideas to Enjoy Your Minestrone
Feeling adventurous? You can add a dash of crushed red pepper for a hint of spice or throw in some diced tomatoes for extra color and tang. If you want to make it heartier, toss in some diced potatoes for a delightful twist.
I also love serving my minestrone with a side of crusty bread or a light salad. Trust me; this spring minestrone soup will have everyone at the dinner table asking for seconds (or maybe even thirds!).
So, grab your apron, dive into these delicious ingredients, and whip up a steaming pot of spring goodness. I promise you’ll love it just as much as I do! And when you make it, let me know how it turned out! Happy cooking!
