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Spring Minestrone Soup

Spring Minestrone Soup

A vibrant and healthy spring soup filled with fresh vegetables and hearty beans.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 200 kcal

Ingredients
  

  • 1 cup onion diced
  • 2 cloves garlic minced
  • 2 cups carrots diced
  • 2 cups zucchini diced
  • 1 can cannellini beans drained and rinsed
  • 1 cup pasta small shapes like ditalini
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 cup fresh herbs basil or parsley, chopped

Instructions
 

  • In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until fragrant, about 3 minutes.
  • Add diced carrots and zucchini, cooking until softened, about 5-7 minutes.
  • Pour in vegetable broth and bring to a gentle boil. Stir in cannellini beans and pasta, cooking until pasta is al dente, around 10 minutes.
  • Remove from heat and fold in chopped fresh herbs before serving.

Notes

Feel free to substitute any seasonal vegetables you have on hand.
Keyword minestrone, soup, spring, vegetarian