Light Italian minestrone with spring vegetables, tender pasta, and aromatic herbs—ready in 45 minutes.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 2 cups baby spinach leaves
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
→ Broth
10 - 6 cups low-sodium vegetable broth
11 - 1 bay leaf
→ Pasta & Seasoning
12 - 3/4 cup small pasta shapes (ditalini, orzo or small shells)
13 - 1/4 cup fresh parsley, chopped
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
16 - Grated Parmesan cheese, to taste
17 - Fresh basil leaves, torn
18 - Extra olive oil for drizzling
# Directions:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 2 to 3 minutes.
02 - Stir in the minced garlic, diced carrots and diced celery; sauté for about 4 minutes until the vegetables begin to soften.
03 - Add the diced zucchini, trimmed green beans and peas to the pot and cook for 2 minutes, stirring so they combine with the base vegetables.
04 - Pour in 6 cups low-sodium vegetable broth and add the bay leaf. Increase heat to bring the liquid to a boil, then reduce to a gentle simmer.
05 - Add 3/4 cup small pasta shapes to the simmering broth and cook until al dente, typically 8 to 10 minutes, following the pasta package timing as guidance.
06 - Two minutes before the pasta is done, stir in 2 cups baby spinach leaves and 1/4 cup chopped parsley until the spinach wilts and the herbs are fragrant.
07 - Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Remove and discard the bay leaf.
08 - Ladle into bowls and finish each portion with grated Parmesan, torn basil leaves and a light drizzle of olive oil if desired.
