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Spring Vegetable Minestrone

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • Soup Base
  • 3 tablespoons olive oil
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 2 medium carrots diced small
  • 2 stalks celery diced small
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • Broth and Body
  • 1 can 400g crushed tomatoes
  • 1.5 litres 6 cups vegetable stock
  • 1 can 400g cannellini beans, drained and rinsed
  • 1 parmesan rind optional
  • 1 bay leaf
  • Spring Vegetables
  • 1 bunch asparagus about 300g, trimmed and cut into 2-inch pieces
  • 1 medium zucchini diced
  • 1 cup 150g fresh or frozen peas
  • 2 cups 60g baby spinach or chopped kale
  • 1 cup 100g green beans, trimmed and cut into 2-inch pieces
  • Pasta
  • 1 cup 100g ditalini, small shells, or orzo
  • Serving
  • Fresh parmesan cheese grated
  • Fresh basil or flat-leaf parsley chopped
  • Extra virgin olive oil
  • Crusty bread on the side

Instructions
 

  • Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery for 5 to 6 minutes until softened.
  • Add garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  • Add crushed tomatoes. Stir and cook for 2 minutes to caramelize slightly.
  • Add vegetable stock, cannellini beans, parmesan rind, and bay leaf. Bring to a gentle boil.
  • Add green beans and asparagus. Cook for 5 minutes.
  • Add pasta. Cook for 2 minutes less than the package directions.
  • Add zucchini and peas. Cook for 3 more minutes.
  • Turn off heat. Stir in spinach and let wilt for 1 minute.
  • Remove parmesan rind and bay leaf. Season with salt and pepper.
  • Ladle into bowls. Finish with parmesan, fresh herbs, and a generous drizzle of olive oil.

Notes

  • Use a Parmesan rind in the broth for extraordinary depth of flavor
  • Add vegetables in stages from hardest to softest for perfect texture
  • Undercook pasta by 2 minutes, as it continues cooking in the hot broth
  • Store pasta separately from the soup if making ahead
  • Freeze the soup without pasta for the best results when thawing
  • The soup tastes better the next day as flavors develop
  • Store in the fridge for up to 4 days in an airtight container
  • Add a spoonful of pesto to each bowl for a variation
  • Stir in a splash of stock when reheating if the soup has thickened
  • Fully vegan without the Parmesan rind and cheese garnish