Print

Fresh Spring Minestrone Recipe Easy Homemade Soup with Parmesan

fresh spring minestrone - featured image
Print Recipe

A light and fresh spring minestrone soup packed with seasonal vegetables, beans, and finished with Parmesan for a comforting yet lively flavor. Ready in under 40 minutes, perfect for a nourishing meal any day.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 medium celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
  • 6 cups (1.4 liters) vegetable broth (low-sodium preferred)
  • 1 can (14.5 oz / 410 g) diced tomatoes
  • ¾ cup (about 75 g) small pasta shells or ditalini (optional, gluten-free pasta works too)
  • 2 cups fresh spinach, roughly chopped (loosely packed)
  • ¼ cup fresh parsley, chopped
  • ½ cup (about 50 g) grated Parmesan cheese plus extra for serving
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Dice the onion, carrots, and celery finely. Trim and cut the green beans into 1-inch pieces. Mince the garlic cloves and roughly chop the spinach and parsley. (10-15 minutes prep)
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots. Sauté gently for 5-7 minutes until softened and onion is translucent, stirring occasionally.
  3. Add garlic and green beans. Cook for 2-3 minutes until fragrant.
  4. Pour in vegetable broth and canned diced tomatoes with juices. Stir and bring to a gentle boil. Lower heat and simmer uncovered for 10 minutes.
  5. Stir in rinsed cannellini beans and pasta shells (if using). Simmer for another 10 minutes until pasta is tender but not mushy.
  6. Add peas and chopped spinach. Cook for 3-4 minutes until peas are bright green and spinach is wilted.
  7. Remove pot from heat. Stir in grated Parmesan cheese, salt, pepper, and red pepper flakes if using. Cheese will melt into broth, thickening it slightly.
  8. Ladle soup into bowls. Garnish with fresh parsley and extra Parmesan. Serve warm with crusty bread.

Notes

Do not rush sautéing the aromatics to avoid bitterness. Cook pasta just until al dente to prevent over-softening. Use freshly grated Parmesan for best flavor and melt it off heat to avoid graininess. Adjust seasoning gradually due to varying broth saltiness. For dairy-free, omit Parmesan or use vegan cheese alternatives. Pasta can be cooked separately and added when serving to maintain texture. Leftovers store well; add broth when reheating if too thick.

Nutrition

Keywords: spring minestrone, minestrone soup, homemade soup, Parmesan soup, easy soup recipe, vegetable soup, healthy soup, quick soup, vegetarian soup, gluten-free option

Find it online: https://blipflavor.com/fresh-spring-minestrone-recipe-easy-homemade-soup-with-parmesan/