Spring Minestrone Soup

You might not think of soup this time of year, but this spring minestrone soup is full of fresh spring vegetables and herbs that now is the time to make it!

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Last weekend we planted our herb and vegetable garden for the season and I am excited for the bounty to arrive! So no, unfortunately nothing in this spring minestrone soup came from my garden. But, the bread you see in the background does have some oregano from my neighbors herb garden that is already taking over. The benefit of perennials! 

Other than our mint growing back and our asparagus bed, we again planted a few types of tomatoes, peppers, basil, and zucchini. The newest addition this year is yellow squash. But I also finally bought a few potted flowering and decorative plants to spruce up our front porch and back deck. I feel like a true homeowner finally after 3 years haha!

But back to this soup. 

I’ve made a more traditional minestrone in a slow cooker before, but I loved the idea of incorporating a bunch of fresh green springtime herbs and vegetables – peas, sugar snap peas, zucchini, spinach, and parsley. Add some cannellini beans and ditalini pasta to make it hearty enough to be a meal on it’s own. Then to seal the deal it’s finished with a dollop of fresh basil pesto.

I actually have made this twice already because the first batch I canned and gave to a close friend going through breast cancer treatment right now. She enjoyed it so much I had to make more for myself because I only tasted one spoonful to make sure it was edible. And yes, I also gave her a fresh baked loaf and herby sourdough bread too ;-).

Two years ago: Father’s Day Gift Guide

Four years ago: Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa

Eight years ago: Twinkie Truffles

Ten years ago: Grilled Steak Salad with Blue Cheese Dressing

SPRING MINESTRONE SOUP

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Yield: 4-6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• 32 oz. (4 cups) reduced sodium vegetable broth
• Parmesan cheese rind, plus grated for garnish
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 tsp salt and pepper
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 cup shelled peas
• 6 oz. sugar snap peas, trimmed and halved crosswise
• 1 small zucchini, diced
• 4 oz. (1/2 cup) uncooked ditalini pasta
• 3 oz. (1/2 bag) fresh spinach
• 1/4 cup basil pesto
• 2 Tbsp chopped fresh Italian parsley

Directions

1. Heat oil in a medium pot over medium-high. Add onion and celery, cooking until tender, about 5 minutes. Add the garlic and cook 1 more minute or until fragrant. Add broth, Parmesan rind, thyme, bay leaf, and salt and pepper, and bring to a boil.
2. Reduce heat to a simmer and beans, peas, and zucchini. Cover with lid ajar and cook for 5 minutes. Add pasta and spinach and cook another 5 minutes*. Taste and adjust seasoning with salt and black pepper.
3. Remove the cheese rind, bay leaf, and thyme stem and then stir in the pesto and parsley. Serve immediately with additional cheese on top.

Notes

*I undercook the pasta slightly at first because it will continue to cook as it cools down.

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