Vibrant Italian minestrone with spring vegetables, tender pasta and aromatic herbs — a light, fresh meal in 45 minutes.
# What you'll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen peas
08 - 2 cups baby spinach leaves
09 - 1 cup green beans, cut into 1-inch pieces
→ Broth
10 - 6 cups vegetable broth (low-sodium preferred)
11 - 1 bay leaf
→ Pasta & Seasoning
12 - 3/4 cup small pasta shapes (e.g., ditalini, orzo, small shells)
13 - 1/4 cup fresh parsley, chopped
14 - 1 teaspoon salt (adjust to taste)
15 - 1/2 teaspoon black pepper
→ Garnish (optional)
16 - Grated Parmesan cheese
17 - Fresh basil leaves
18 - Extra olive oil for drizzling
# Preparation steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 2–3 minutes until translucent.
02 - Stir in garlic, carrots, and celery. Sauté for 4 minutes until softened.
03 - Add zucchini, green beans, and peas. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer.
05 - Add pasta and cook according to package instructions, usually 8–10 minutes, until al dente.
06 - In the last 2 minutes of cooking, add the spinach and parsley. Stir until spinach is wilted.
07 - Season with salt and pepper. Remove bay leaf.
08 - Ladle into bowls. Garnish with grated Parmesan, fresh basil, and a drizzle of olive oil, if desired.
