Spring Thyme Green Minestrone
Spring Thyme Green Minestrone Soup.
When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together.
The result of nonstop cooking for a week straight.
Have you seen our March Meatball Madness posts??!
When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!Jump to Recipe
I’m going to make this a relatively wordless Wednesday post. After all we are just making soup! Even if this Spring Thyme Green Minestrone soup is extra special in my humble opinion. The recipe below is more of a guide, there is plenty of room for making this your own between the fresh veggie choices, the type of herbs and seasonings, the beans and pasta, even what you swirl into your bowl.
Fresh Basil Pesto and/or grated parmesan cheese swirled into this veggie packed soup is delicious and boosts the green factor.
This Spring Thyme Green Minestrone soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it’s the perfect way to Share the Love with your friends and neighbors.
Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!
All my best,
Spring Thyme Green Minestrone
- 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
- 2-3 cloves garlic minced
- 8 cups vegetable broth
- 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
- 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
- 2 Tablespoons freshly grated ginger
- 2 Tablespoons fresh squeezed lemon juice
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound ditalini pasta cooked al dente and reserved
- 1/2 cup basil pesto optional, to swirl in soup for serving
- freshly grated parmesan cheese optional, to grate onto soup for serving
- In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
- Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
- Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
- To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!