Spring Vegetable Minestrone Recipe

Combine liquids

Pour 8 cups vegetable broth and 1 cup water into a large pot and bring just to a simmer over medium heat. Stir in the canned diced tomatoes (with juices) and 2 tablespoons tomato paste until the paste is dissolved. Keep simmering gently on low while you prepare the aromatics.

Heat 3 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and diced celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic, chopped thyme, and dried oregano and cook 30–45 seconds until fragrant, stirring so the garlic does not brown.

Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and the bay leaf. Pour the simmering tomato-broth mixture from the first pot into the aromatics pot (or transfer aromatics into the broth pot) and bring up to a gentle boil.

Add the cubed potatoes to the simmering broth and cook 8–10 minutes, or until they are just tender when pierced with a fork.

Add the zucchini and cannellini beans to the pot and simmer for 4 minutes.

Add the asparagus and sugar snap peas and simmer 2–3 minutes until bright green and crisp-tender. Stir in the thawed, squeezed-dry spinach and simmer 1 minute to heat through. Taste and adjust seasoning with more salt or pepper if needed.

While the potatoes cook, bring a small pot of salted water to a boil and cook 3 ounces small pasta according to package directions until al dente. Drain and rinse briefly under hot water to remove excess starch and to keep the pasta from overcooking. (Alternatively cook the pasta directly in the soup in step below for a heartier one-pot minestrone — if so, add pasta to simmering soup when potatoes are almost done and add 1/2 cup extra broth if needed.)

If you cooked pasta separately, add the drained pasta to the soup pot now and stir to combine. Remove and discard the bay leaf.

Stir in 1 tablespoon fresh lemon juice and 2 tablespoons thinly sliced fresh basil. Taste and adjust seasoning. If using, sprinkle 1 tablespoon grated Parmesan into each bowl and a pinch of red pepper flakes to taste.

Ladle the soup into bowls, garnish with additional basil and Parmesan if desired, and serve hot.