Spring Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can diced tomatoes (14.5 ounces)
• 1 can cannellini beans, drained and rinsed (15 ounces)
• 1 cup small pasta, such as ditalini
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 2 cups baby spinach, chopped
• 1 teaspoon dried oregano
• 1 parmesan rind (optional)
• 0 salt and black pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/2 cup grated parmesan cheese, for serving

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
2. 2

   Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Stir in the vegetable broth, diced tomatoes, cannellini beans, oregano, and parmesan rind if using. Bring to a boil over high heat.

4. 4

   Reduce heat to a simmer and cook, uncovered, for 10 minutes to let the flavors meld.

   10:00 · Simmer broth
5. 5

   Stir in the pasta and cook until nearly tender, about 7 minutes.

   7:00 · Cook pasta
6. 6

   Add the asparagus and peas, and simmer until the vegetables are crisp-tender and the pasta is fully cooked, about 5 minutes.

   5:00 · Cook asparagus and peas
7. 7

   Remove the parmesan rind if used. Stir in the spinach until just wilted, about 1 minute.

   1:00 · Wilt spinach
8. 8

   Season with salt and pepper to taste, then stir in the fresh basil.

9. 9

   Ladle into bowls and serve hot, topped with grated parmesan cheese.