This Spring Green Minestrone Soup is a fresh and tasty mix of veggies like peas, spinach, and green beans, all simmered in a light broth. It’s like a warm hug in a bowl!
Making this soup is such a breeze! I love tossing in whatever greens I have on hand. Plus, it’s a great way to clean out the fridge—no veggie left behind! 🥕
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor to your soup. If you’re looking for a change, you could use avocado oil or canola oil. I love olive oil because it brings out the vegetables’ natural taste beautifully!
Vegetable Broth: Vegetable broth is the base of this soup. If you’re short on time or ingredients, you can use water with some added spices or even chicken broth for a different flavor.
Asparagus: Fresh asparagus adds a nice crunch. If you can’t find it, you can replace it with zucchini or snap peas. Just adjust the cooking time as they might cook faster.
Greens (Kale/Swiss Chard): Both add great nutrients. If you prefer a milder taste, use spinach instead. I often mix different greens for more texture!
White Beans: Cannellini or navy beans are perfect here. If you want a change, chickpeas work well too, just add them a little earlier to ensure they warm through.
How Can I Make Sure My Vegetables Are Perfectly Cooked?
Getting your veggies right is key to a delicious minestrone. Each vegetable has a different cooking time, so you’ll want to add them at the right moment. Here’s a simple guide:
- Start with the hardest veggies: Begin with asparagus and green beans since they take a bit longer. Sauté and then simmer.
- Middle tier: Add broccoli next; it cooks a little quicker than the others.
- Last call: Add delicate greens like kale or Swiss chard at the end. They just need a couple of minutes to wilt.
By layering them this way, each vegetable maintains its unique texture and flavor. Happy cooking!
How to Make Spring Green Minestrone Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup asparagus, chopped (including tips)
- 1 cup edamame (shelled)
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 cup broccoli florets
- 1 cup kale or Swiss chard, chopped
- 1 cup canned white beans (cannellini or navy beans), drained and rinsed
- ½ cup pearl barley or small pasta (optional)
- 1 tablespoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional), to taste
- Fresh lemon juice (optional), to brighten the flavor
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 20 minutes for cooking, totaling around 35 minutes. It’s a quick and easy way to enjoy a delicious, nutritious meal filled with fresh spring vegetables!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, add the olive oil and heat it over medium heat. Once warm, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. Then, mix in the minced garlic and cook for another minute until you can smell its wonderful aroma.
2. Add the Broth:
Pour in the 6 cups of vegetable broth and bring it to a boil. This is where the soup will start to come together!
3. Incorporate the Hearty Veggies:
Add the chopped asparagus, green beans, broccoli florets, and the optional pearl barley or small pasta. Lower the heat to a simmer and let it cook for about 10 minutes until the barley or pasta is tender.
4. Mix in the Beans and Greens:
Stir in the fresh edamame, white beans, and chopped kale or Swiss chard. Cook for another 5 minutes until the greens are nice and wilted and the beans are heated through. This adds not just flavor but lots of nutrition!
5. Season to Taste:
Now it’s time to season your soup! Add salt, freshly ground black pepper, and red pepper flakes if you like a little heat. Stir everything together to combine the flavors.
6. Add Fresh Herbs and Lemon:
Remove the pot from the heat and gently fold in the fresh chopped dill. For a bright, zesty kick, squeeze some fresh lemon juice to taste.
7. Serve and Enjoy:
Ladle the hot soup into bowls and serve warm. This lovely Spring Green Minestrone Soup is perfect for a light lunch or dinner. Enjoy every deliciously healthy spoonful!
Can I Use Frozen Vegetables for This Soup?
Absolutely! If you’re short on time or fresh veggies, frozen vegetables work well too. Just add them directly into the pot during the cooking process, but keep in mind that they may need slightly less cooking time.
How Can I Make This Soup Vegan?
This recipe is already vegan if you’re using vegetable broth. Just make sure any optional ingredients, like pasta, are also vegan-friendly. Most dry pasta is, but it’s always good to check!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat it gently on the stove or in the microwave. If the soup thickens too much in the fridge, just add a splash of vegetable broth or water when reheating.
Can I Add Other Vegetables?
Definitely! Feel free to get creative. Veggies like zucchini, spinach, peas, or even cauliflower are great additions. Just adjust the cooking times to ensure everything is perfectly tender.
