Go Back
Bowl of Spring Green Minestrone with fresh vegetables and herbs

Spring Green Minestrone

A bright and nourishing soup combining seasonal vegetables and pantry staples, perfect for a light evening meal or weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil Use extra-virgin for cold use; milder for sautéing.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 4 cups vegetable or chicken broth Use low-sodium for better control over seasoning.
  • 2 cups fresh spinach or kale, chopped Baby spinach wilts quickly; curly kale holds shape.
  • 1 cup green beans, trimmed and cut into pieces
  • 1 cup peas (fresh or frozen) Frozen peas are preferred for texture.
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh herbs (basil, parsley) for garnish
  • Grated Parmesan cheese (optional)

Method
 

Cooking Instructions
  1. Heat the olive oil over medium heat in a large pot until it shimmers without smoking.
  2. Add the chopped onion and minced garlic, sauté until softened, about 3-4 minutes.
  3. Stir in the diced carrots and celery; cook for an additional 5 minutes until they begin to soften.
  4. Add the diced zucchini and green beans, stirring frequently.
  5. Pour in the broth, bring to a boil, then reduce heat and simmer for about 10 minutes.
  6. Add the chopped spinach or kale, peas, dried thyme, salt, and pepper; stir until well mixed.
  7. Cook until greens are wilted and all vegetables are tender, about 5 more minutes.
  8. Serve hot, garnished with fresh herbs and optional Parmesan cheese.

Notes

Store leftovers in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. Adjust seasoning at the end and consider cooking pasta separately if desired.