Spring Green Minestrone
A bright and vibrant soup centered around fresh vegetables and pantry staples, perfect for light lunches or dinners in the spring.
Ingredients
Base ingredients
- 2 tablespoons olive oil Extra-virgin for the best flavor.
- 1 unit onion, chopped Use yellow or sweet onion.
- 2 cloves garlic, minced
- 2 units carrots, diced
- 2 units celery stalks, diced
- 4 cups vegetable broth Use low-sodium broth.
Green vegetables
- 1 unit zucchini, diced Should retain shape when cooked.
- 2 cups spinach or kale, chopped Spinach wilts quickly; kale holds shape longer.
- 1 cup green beans, trimmed and cut
- 1 cup peas (fresh or frozen)
- 1 teaspoon dried oregano
- to taste salt and pepper Adjust for taste.
Garnish
- to taste fresh herbs (basil, parsley) Use for garnish.
Instructions
Preparation
- Warm the olive oil over medium heat in a large pot until it shimmers. Add the chopped onion and minced garlic, stirring frequently until the onion turns translucent and the garlic is fragrant, about 3–4 minutes.
- Stir in the diced carrots and celery and cook for another 5 minutes, tossing occasionally.
- Pour in the vegetable broth and bring to a rolling boil, scraping the bottom of the pot.
Cooking
- Add the zucchini, chopped spinach or kale, green beans, peas, dried oregano, and season with salt and pepper. Stir to combine.
- Reduce the heat and simmer gently for 15-20 minutes, until all vegetables are tender but vibrant.
- Ladle the soup into bowls and garnish with fresh herbs.
Notes
Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently and add fresh herbs just before serving.