Light Italian spring minestrone with zucchini, peas, green beans, and tender pasta in a fragrant vegetable broth.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 cup fresh or frozen green peas
08 - 2 cups baby spinach leaves
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
→ Broth
10 - 6 cups low-sodium vegetable broth
11 - 1 bay leaf
→ Pasta & Seasoning
12 - 3/4 cup small pasta shapes (ditalini, orzo, or small shells)
13 - 1/4 cup fresh parsley, chopped
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
16 - Grated Parmesan cheese, for serving (omit or substitute for vegan option)
17 - Fresh basil leaves
18 - Extra olive oil, for drizzling
# Method:
01 - Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 2 to 3 minutes.
02 - Stir in the minced garlic, diced carrots and diced celery; sauté until the vegetables begin to soften, about 4 minutes.
03 - Add the diced zucchini, trimmed green beans and peas; cook, stirring occasionally, for 2 minutes to marry flavors.
04 - Pour in the vegetable broth and add the bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer.
05 - Stir in the small pasta and cook until al dente following package timing, typically 8 to 10 minutes, stirring occasionally to prevent sticking.
06 - Two minutes before the pasta is done, add the spinach and chopped parsley; stir until the spinach wilts and the herbs are integrated.
07 - Season with salt and black pepper to taste. Remove and discard the bay leaf.
08 - Ladle into bowls and finish with grated Parmesan, fresh basil leaves and a light drizzle of olive oil, if desired.
