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Frühlingsminestrone

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A light and hearty spring vegetable soup filled with fresh ingredients.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 yellow bell pepper, diced
  • 1 cup green beans, trimmed and cut into pieces
  • 4 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup pasta (small shape)
  • 1/4 cup fresh parsley, chopped

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
  2. Add garlic, zucchini, bell pepper, and green beans; cook for another 5 minutes.
  3. Pour in vegetable broth and diced tomatoes; season with thyme, salt, and pepper. Bring to a boil.
  4. Add pasta and cook according to package instructions until al dente.
  5. Stir in fresh parsley before serving.

Notes

  • This soup is perfect for using up leftover vegetables.
  • Feel free to add other seasonal vegetables as desired.
  • Can be served with crusty bread for a complete meal.

Nutrition

Find it online: https://michaelskueche.de/fruhlingsminestrone/