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Fresh Spring Minestrone Recipe Easy Homemade Garden Herb Soup

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A bright and hearty minestrone soup featuring fresh garden herbs and spring vegetables, perfect for a comforting yet fresh meal.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup new potatoes, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup fresh basil leaves, chopped
  • 4–5 fresh thyme sprigs
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1 can (14 oz / 400 g) diced tomatoes or 2 medium fresh tomatoes
  • 6 cups (1.4 liters) low-sodium vegetable broth
  • 3/4 cup (90 g) small pasta such as ditalini or small shells (optional; use quinoa pasta for gluten-free)
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed (or 1.5 cups cooked)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat for 3-4 minutes until shimmering but not smoking.
  2. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until onions are translucent and vegetables start to soften.
  3. Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.
  4. Add the diced potatoes, zucchini, green beans, fresh rosemary, and thyme sprigs. Stir well and cook for 3-4 minutes to release herb oils.
  5. Pour in the diced tomatoes and vegetable broth. Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for about 20 minutes.
  6. Remove the thyme and rosemary sprigs. Add the cannellini beans and pasta, stirring well. Simmer for another 10-12 minutes until pasta is al dente and tender.
  7. Season with salt and freshly ground black pepper to taste. Squeeze in the fresh lemon juice and stir in the chopped basil and parsley just before serving.
  8. Optional: Serve hot with a sprinkle of grated Parmesan cheese and a drizzle of good olive oil.

Notes

For a creamier texture, blend about a cup of cooked veggies and broth and stir back into the pot. Watch pasta closely to avoid overcooking. Use fresh herbs for best flavor. Lemon juice at the end brightens the soup. For gluten-free, use quinoa or brown rice pasta or omit pasta and add extra beans. Parmesan cheese is optional and can be replaced with vegan alternatives.

Nutrition

Keywords: minestrone, spring soup, garden herbs, vegetable soup, easy soup recipe, healthy soup, vegan soup, gluten-free option

Find it online: https://zoeplate.com/fresh-spring-minestrone-recipe-easy-homemade-garden-herb-soup/