Name: Spring Vegetable Minestrone
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6-8
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup fresh green peas; 1 medium zucchini, diced; 1 cup asparagus tips, cut into 1-inch pieces; 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup small pasta (such as ditalini or small shells); 1/4 cup fresh basil leaves, thinly sliced; 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving; Salt and freshly ground black pepper to taste

Instructions

Prepare the base

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and cook for 5-7 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Add tomatoes and broth

Pour in the diced tomatoes with their juice and vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
Cook the pasta

Add the pasta to the simmering soup and cook for about 8 minutes, or until the pasta is almost al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Add spring vegetables

Add the zucchini, asparagus, and peas to the soup. These spring vegetables need less cooking time to retain their vibrant color and texture. Simmer for about 5 minutes.
Incorporate beans

Add the drained and rinsed cannellini beans to the soup. Simmer for another 3-4 minutes until all vegetables are tender but still hold their shape.
Season and finish

Season with salt and freshly ground black pepper to taste. Remove from heat and stir in the fresh basil and grated Parmigiano-Reggiano cheese.
Serve

Ladle the hot minestrone into bowls. Garnish with additional grated cheese and a drizzle of olive oil if desired. Serve with crusty Italian bread on the side.

Spring Vegetable Minestrone

Ingredients

Instructions

Nutritional Information