Spring Minestrone Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup frozen peas
• 6 cups vegetable broth
• 1 cup small pasta
• 2 cups fresh spinach
• 1 can diced tomatoes
• 1 tablespoon Italian seasoning
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
4. Add the zucchini and frozen peas and cook for an additional 3 minutes.
5. Add the vegetable broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Stir well to combine.
6. Bring the soup to a simmer and cook for about 10-12 minutes, or until the pasta is al dente.
7. Add the fresh spinach and stir until wilted.
8. Taste the soup and adjust the seasoning as necessary.
9. Serve hot with grated Parmesan cheese, if desired.

Verdict:

This Spring Minestrone is a deliciously satisfying soup that’s perfect for a light and healthy meal. The combination of fresh vegetables, pasta, and flavorful broth makes for a comforting and filling dish. The addition of spinach provides a boost of nutrition, while the Parmesan cheese adds a delightful touch of creaminess.

Serving suggestions:

Serve this Spring Minestrone with a slice of crusty bread for a complete meal. It’s also great as a starter or side dish for your next dinner party. Pair it with a crisp white wine or a light-bodied red for a perfectly balanced meal.