Springtime Minestrone With Fresh Herbs

Spring is in the air, and so are the fresh flavors in this vibrant minestrone! This hearty, herb-infused soup celebrates the season with tender veggies, al dente pasta, and a medley of aromatic herbs.

It’s a deliciously comforting way to welcome the warmth and sunshine of spring.

Ingredients

• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 medium zucchini, chopped
• 1 cup small pasta shapes (elbow macaroni or ditalini)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Grated Parmesan cheese, for serving (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s translucent, about 5 minutes.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Add the chopped carrots and celery to the pot and cook for 5 minutes, stirring occasionally. Add the chopped zucchini and cook for an additional 2-3 minutes, or until the vegetables are tender.

Add the diced tomatoes, vegetable or chicken broth, kidney beans, dried basil, and dried oregano to the pot.

Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.

Add the small pasta shapes to the pot and cook for an additional 8-10 minutes, or until the pasta is al dente.

Season with salt and pepper to taste. Stir in the chopped fresh parsley and basil.

Serve the minestrone hot, topped with grated Parmesan cheese if desired.

Notes

Use high-quality canned diced tomatoes for the best flavor.

You can also use fresh tomatoes, but be prepared for a longer cooking time.

If using vegetable broth, make sure it’s low-sodium to avoid an overly salty soup.

For a vegetarian or vegan version, swap out the chicken broth for a mushroom or roasted vegetable broth for added depth of flavor.

Don’t overcook the pasta, as it will continue to cook a bit after being removed from the heat.

Al dente is key to a great minestrone! Feel free to customize the herbs to your liking, but fresh parsley and basil add a bright, springtime flavor that’s hard to beat.

This recipe makes a big batch, so be prepared to share with friends or freeze for later.

It’s a great option for meal prep or a large gathering.

For a creamier soup, add some grated carrot or zucchini to the pot during the last 10 minutes of cooking.

This will add a silky texture and extra nutrients.

Nutrional Value

• Calories: 250
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 35g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 10g