Description
A light, flavorful minestrone soup that highlights fresh spring vegetables, small pasta, and a gentle tomato broth.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 cup fresh peas (or frozen)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow)
- Salt and pepper to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic and cook until the onion becomes translucent.
- Add the diced carrots and celery and cook for 3 to 4 minutes until they soften.
- Stir in the diced zucchini, trimmed green beans, and peas and cook for 2 to 3 minutes.
- Pour in the diced tomatoes and vegetable broth and bring the mixture to a boil.
- Stir in the small pasta, reduce to a simmer, and cook for 10 to 12 minutes until the pasta is al dente.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with fresh basil and grated Parmesan cheese.
Notes
For heartier servings, add protein like sliced hard-boiled eggs or white beans. Store soup in airtight containers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian