This Spring Minestrone Soup is a colorful mix of fresh vegetables, beans, and tasty herbs. It’s light, healthy, and perfect for a refreshing meal!
The best part? It’s so easy to make! I love tossing in whatever veggies I have on hand. Plus, it warms the soul and tastes like a hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds rich flavor. If you’re out or prefer a different taste, avocado oil or vegetable oil can work too. Use oils with a high smoke point for better cooking.
Onion: A medium onion is key for depth of flavor. If you need a substitute, shallots or leeks can provide a similar sweetness. You can even use green onions for a milder taste!
Vegetable Broth: This is the soup’s base. If you’re short on broth, use water but season it well. For a heartier flavor, mushroom broth is a nice alternative.
Beans: Cannellini or great northern are perfect, but chickpeas or lentils can work too—just adjust cooking times if you’re using dried beans!
Green Vegetables: Asparagus and broccolini are lovely in spring, but feel free to swap in green beans, peas, or zucchini based on your preference or what you have on hand.
Spinach: Fresh spinach is nice, but if you have kale or Swiss chard, they can be used instead. Make sure to remove tough stems if you choose chard!
Parmesan Cheese: While it adds a creamy tang, nutritional yeast is a great vegan substitute to give a cheesy flavor that fits right in!
What’s the Best Way to Sauté Vegetables for Soup?
Sautéing your vegetables properly builds flavor right from the start. Start by heating your olive oil over medium heat. Here’s how to do it:
- Add the chopped onion and celery, stirring gently. Cook until they’re soft and translucent, usually around 5-7 minutes.
- Next, add the minced garlic and herbs. Cooking them briefly open up the flavors—just 1-2 minutes will do!
- Keep the heat at medium to prevent burning. If things start to stick, you can add a splash of broth or water.
Once you see those veggies nice and soft, you’ll set the stage for a fantastic soup! Remember, this step is all about building layers of taste that will shine through your final dish.
How to Make Spring Minestrone Soup
Ingredients You’ll Need:
For the Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
For the Soup:
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 cup chopped asparagus or broccolini
- 2 cups fresh spinach, roughly chopped
For Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1/4 cup freshly grated Parmesan cheese (optional)
- Red pepper flakes, for garnish (optional)
- Fresh parsley or dill, chopped (optional, for garnish)
How Much Time Will You Need?
This delightful Spring Minestrone Soup takes around 15 minutes to prep and about 25 minutes to cook, totaling approximately 40 minutes to enjoy this fresh, vibrant meal. Perfect for a cozy spring day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and celery. Sauté them together until they become softened and translucent, which should take about 5-7 minutes. This step is key for building a flavorful base for your soup!
2. Add Aromatics:
Next, stir in the minced garlic, dried oregano, and basil. Cook this mixture for another 1-2 minutes until you can smell the wonderful aromas—they’ll make your kitchen smell amazing!
3. Create the Broth:
Now, it’s time to add the diced tomatoes along with their juice and the vegetable broth. Bring this mix to a gentle simmer so everything can start blending together nicely.
4. Add Beans and Vegetables:
Once simmering, add the white beans and your choice of chopped asparagus or broccolini. Let everything simmer for about 10 minutes until the vegetables are tender and ready to enjoy!
5. Finish with Spinach:
Stir in the roughly chopped spinach and let it cook for another 2-3 minutes until the spinach is wilted and vibrant in color.
6. Season and Serve:
Season your soup with salt and freshly ground black pepper to taste. Ladle the delicious soup into bowls and if you like, sprinkle some freshly grated Parmesan cheese and red pepper flakes on top for extra flavor.
7. Garnish and Enjoy:
For a lovely finishing touch, optionally sprinkle some fresh parsley or dill on top of each bowl before serving. Your fresh, vibrant Spring Minestrone Soup is ready to be enjoyed!
Can I Use Frozen Vegetables in This Soup?
Absolutely! If you have frozen asparagus or spinach, simply add them straight to the pot without thawing. Just be aware that they may need a minute or two longer to cook than fresh vegetables.
How Do I Store Leftover Minestrone Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just cool it completely before transferring it to a freezer-safe container!
What Can I Substitute for White Beans?
If you don’t have white beans, you can use chickpeas or black beans. Just rinse and drain them before adding to the soup. Adjust the cooking time accordingly if using dried beans, as they will need to be cooked beforehand.
Can I Make This Soup Vegetarian/Vegan Friendly?
This soup is already vegetarian! To make it vegan, just omit the Parmesan cheese or substitute it with nutritional yeast for that cheesy flavor without dairy.
