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Easy Spring Vegetable Minestrone Soup

A light, nourishing one-pot spring soup packed with fresh seasonal vegetables, herbs, and tender pasta in a flavorful tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: Healthy, Italian, Spring
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots sliced
  • 2 celery stalks chopped
  • 1 zucchini diced
  • 1 cup green beans trimmed
  • 1 cup peas fresh or frozen
  • 1 cup spinach fresh
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 0.75 cup small pasta ditalini or similar

Equipment

  • Large soup pot or Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
  2. Add garlic, carrots, and celery. Cook for several minutes until fragrant.
  3. Stir in zucchini and green beans and cook briefly.
  4. Add diced tomatoes, vegetable broth, oregano, basil, and bay leaf. Bring to a boil.
  5. Reduce heat and simmer for 15–20 minutes until vegetables are tender.
  6. Add pasta and cook until al dente.
  7. Stir in peas and spinach in the final minutes of cooking.
  8. Season with salt and pepper. Remove bay leaf before serving.

Notes

For meal prep, cook pasta separately to avoid it becoming too soft in storage.