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spring minestrone soup 2026 04 21 191756 683x1024 1

Spring Minestrone Soup

A delightful soup celebrating the fresh flavors of spring vegetables, light and healthy, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 1 cup fresh green beans, chopped
  • 1 cup peas (fresh or frozen)
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 cup ditalini pasta
  • Salt and pepper to taste
  • Fresh herbs (basil, thyme, or parsley) for garnish

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
  2. Add the diced carrots and celery, cooking until they begin to soften.
  3. Stir in the zucchini, green beans, and peas, and cook for a few more minutes.
  4. Add the chickpeas, diced tomatoes, and vegetable broth, bringing the mixture to a boil.
  5. Reduce the heat, and add the ditalini pasta. Cook until the pasta is al dente, about 8-10 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh herbs.

Notes

If you have leftovers, let the soup cool completely before storing. Store in an airtight container in the refrigerator for up to 4 days. Freeze in portion-sized containers for up to 3 months, leaving space for expansion. Feel free to swap seasonal vegetables and adjust the cooking time if using frozen vegetables. For a heartier soup, add more chickpeas or use whole grain pasta.