This colorful Spring Minestrone Soup is packed with fresh veggies like peas, carrots, and green beans. It’s light, tasty, and perfect for a cheerful day!
Plus, it’s so easy to make that I can whip up a pot while humming my favorite tune. Who knew cooking could be this fun? 🌱
I love enjoying this soup with some crusty bread. It’s a great way to celebrate the fresh flavors of spring in every warm spoonful!
Key Ingredients & Substitutions
Olive Oil: A high-quality extra virgin olive oil is best for flavor. If you want a lighter option, avocado oil works well too. Try to avoid oils with strong flavor, as they could overpower the soup.
Onion: Regular yellow onions are ideal for their sweetness, but you can use shallots or even leeks for a different flavor twist. I like shallots for their mild taste.
Vegetable Broth: Homemade broth is fantastic, but store-bought works in a pinch. Make sure to choose low-sodium if you want to control the salt levels. You could also use chicken broth if you’re not strictly vegetarian.
Kale vs. Spinach: Both are great options! I prefer kale because it holds up better in soups, but spinach wilts quickly and adds a nice texture. Use whichever you have on hand.
Beans: Cannellini beans are creamy and add bulk, but feel free to substitute with kidney or black beans. Canned beans save time; just rinse them well before use.
Parmesan Cheese: Freshly grated is best for melting. If you’re avoiding cheese, nutritional yeast can give a similar cheesy flavor without dairy.
How Can You Make Sure Your Vegetables Are Perfectly Cooked?
Cooking vegetables correctly is key to a tasty minestrone. It starts with sautéing which builds flavors. Here’s how to do it right:
- Heat the olive oil over medium heat; too hot can burn the onions.
- Add onions first and sauté for 2-3 minutes before adding celery and carrots. This ensures they all cook evenly.
- Keep stirring! This adds air and helps everything cook nicely without sticking.
- Once softened, add garlic last. It cooks quickly and can burn if added too soon.
- When adding broth and veggies, bring it to a boil first then reduce to a simmer for even cooking.
Following these tips will keep your soup vibrant, tasty, and full of fresh flavors! Enjoy your cooking!
How to Make Spring Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 cups vegetable broth
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup fresh or frozen edamame (shelled)
- 1 cup cannellini beans (cooked or canned, drained and rinsed)
- 1 cup chopped kale or spinach
- 1/2 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh bread slices, for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, totaling 35 minutes from start to finish. It’s quick and easy, making it a perfect choice for a healthy meal anytime!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion, diced celery, and carrots. Sauté these veggies together for about 5-7 minutes, stirring occasionally, until they become soft and fragrant.
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional 1-2 minutes, just until the garlic is fragrant. Be careful not to let it burn!
3. Pour in the Broth:
Now it’s time to add the vegetable broth to the pot. Increase the heat and bring everything to a gentle boil.
4. Add More Veggies:
Once boiling, add in the asparagus, edamame, cannellini beans, dried oregano, and the crushed red pepper flakes if you’re using them. Reduce the heat to a simmer and cook for 8-10 minutes until the asparagus is tender but still bright green.
5. Stir in the Greens:
Add the chopped kale or spinach and parsley to the soup. Cook for another 2-3 minutes until the greens are wilted and vibrant.
6. Season It Up:
Now, it’s time to season your soup! Taste and add salt and black pepper to your preference. Don’t be shy; a little seasoning can make a big difference!
7. Add the Cheese:
Take the pot off the heat and stir in the grated Parmesan cheese. Mix it well until it’s melted and fully incorporated into the soup.
8. Serve and Enjoy:
Serve your soup hot, garnished with a sprinkle of extra Parmesan cheese if you like. Pair it with some toasted bread slices brushed with olive oil or butter for a delightful meal!
This vibrant and fresh Spring Minestrone soup is a wonderful way to enjoy seasonal veggies and make a wholesome dinner. Enjoy every spoonful!
Can I Use Different Vegetables in This Soup?
Absolutely! This minestrone is very flexible. You can substitute vegetables based on what you have on hand—zucchini, peas, or green beans would be great additions. Just make sure to adjust cooking times for firmer vegetables!
Can I Make This Soup Vegan?
Yes! To make the soup vegan, simply omit the Parmesan cheese or use a vegan cheese substitute. Nutritional yeast is a fantastic option to add a cheesy flavor without dairy.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen the soup, as it may thicken in the fridge.
Can I Freeze This Minestrone Soup?
Yes, you can freeze it! Allow the soup to cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
