This vibrant Spring Minestrone Soup is a warm hug in a bowl! Packed with fresh veggies like peas, asparagus, and carrots, it’s colorful and full of flavor.
I love how each spoonful feels like a little taste of spring! You can easily switch up the veggies based on what you have on hand. Serve it with crusty bread, and you’re all set!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing because of its flavor and health benefits. If you want something lighter, try avocado oil or canola oil.
Beans: Cannellini beans add creaminess and protein. You can swap them for chickpeas or white beans if you need variety or prefer those. Edamame gives an extra punch of protein; feel free to use frozen or fresh.
Vegetables: Fresh tomatoes are best for flavor, but canned work well too, especially if you choose high-quality ones. For a twist, combine in diced zucchini or peas in place of green beans, or even add some frozen spinach instead of kale.
Risotto Rice: Arborio rice lends a creamy texture. If you can’t find it, use any short-grain rice or even quinoa for a gluten-free option.
How Can I Make Sure My Soup is Full of Flavor?
Building flavor layer by layer is crucial for any soup, and this minestrone is no exception. Start with sautéing your base vegetables, often called a mirepoix. This not only softens them but also develops deeper flavors.
- Heat olive oil and add onion, carrot, and celery. Sauté until softened.
- Add garlic just before the liquid for a fresher taste. Sauté for 1-2 minutes.
- Use high-quality vegetable broth—this is the soup’s foundation, so pick one you like!
- Don’t forget to season as you go! Add salt, pepper, and herbs at different stages to build layers.
Spring Minestrone Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 celery stalks, diced
Broth and Vegetables:
- 4 cups vegetable broth
- 1 cup diced fresh tomatoes (or canned, drained)
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 cup kale or spinach, chopped
- 1/2 cup fresh or frozen edamame beans (shelled)
- 1/2 cup cooked cannellini beans (white kidney beans)
Grains and Seasonings:
- 1/4 cup risotto rice or Arborio rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh dill for garnish
- Grated Parmesan cheese for topping (optional)
How Much Time Will You Need?
Preparing this delicious Spring Minestrone Soup will take you about 15 minutes to chop and sauté the ingredients, and then around 30 minutes for simmering everything together. In total, you’re looking at about 45 minutes from start to finish, making it a great option for a wholesome weekday meal!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onion, diced carrot, and celery. Cook these together for about 5 minutes, stirring occasionally, until the vegetables soften up nicely.
2. Add Garlic for Flavor:
Next, add the minced garlic to the pot. Stir it in and cook for another 1-2 minutes. You want it to smell amazing but be careful not to let it burn!
3. Bring It to a Boil:
Pour in the vegetable broth and increase the heat until the mixture comes to a boil. This wonderful broth is what makes the soup so flavorful!
4. Add Key Ingredients:
Once boiling, toss in the diced tomatoes, risotto rice, dried oregano, dried basil, and a pinch of salt and pepper. Reduce the heat to a simmer and let it cook for about 15 minutes, stirring occasionally to prevent sticking.
5. Throw in the Fresh Vegetables:
Now it’s time to add the asparagus, green beans, and kale to the pot. Keep simmering for another 8-10 minutes until the vegetables are tender and the rice is cooked.
6. Add the Beans:
Stir in the shelled edamame and cannellini beans, allowing them to heat through for about 5 minutes. Give the soup a quick taste and adjust the seasoning with extra salt and pepper if needed.
7. Serve and Enjoy:
Carefully ladle the hot soup into bowls. Garnish each serving with fresh dill and a sprinkle of grated Parmesan cheese, if you like. Serve it up with some crusty bread for a delicious, wholesome spring meal!
This delicate and vibrant soup celebrates fresh spring vegetables in a light tomato broth with hearty beans and rice. Enjoy every flavorful spoonful!
Can I Use Frozen Vegetables in This Recipe?
Yes, you can use frozen vegetables if you don’t have fresh ones on hand! Just make sure to add them during the last 10 minutes of cooking, as they’re already cooked and only need to be heated through.
How Can I Store Leftover Soup?
Store any leftover minestrone in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated throughout.
How Can I Make This Soup Vegetarian or Vegan?
This soup is already vegetarian! To make it vegan, just skip the Parmesan cheese or use a plant-based cheese alternative for topping. You can also add more beans for extra protein.
What Can I Use Instead of Risotto Rice?
If you don’t have risotto or Arborio rice, you can substitute it with any short-grain rice or even quinoa for a different texture. Just be mindful that cooking times may vary slightly, so check for doneness as you go.
