Best Spring Vegetable Minestrone Soup Recipe

Spring Vegetable Minestrone is a vegan, healthy soup packed with vegetables, diced tomatoes, pesto and fresh herbs. This is a nice vegetarian meal that you can easily add chickpeas or white beans to and bulk it up.

INGREDIENTS

• 2 Tablespoons olive oil
• 1/2 of a sweet onion, diced
• 3 garlic cloves, minced
• 2 large carrots, peeled and chopped
• 32 ounces of vegetable broth
• 1 – 16 ounce can of diced tomatoes
• 6 ounces of fresh green beans, chopped in half
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 cup frozen peas
• 2 cups greens of your choice {I like kale or spinach}
• 1 large zucchini, spiralized into zoodles
• 2 Tablespoons pesto {homemade or store-bough}

Garnish:

• Fresh parsley, chopped
• Fresh basil, chopped
• Feta cheese
• Parmesan cheese

INSTRUCTIONS

1. Heat the 2 Tablespoons olive oil in a large pot over medium heat. Add the onion and sauté for 2 minutes, until soft and fragrant. Add the garlic and continue to sauté for 2 more minutes.
2. Add the carrots and sauté for 3 minutes, stirring occasionally. Pour in the vegetable broth, diced tomatoes and add in the green beans, oregano and thyme. Turn the heat to medium high and bring the soup to a boil and then turn the heat down and simmer for 20 minutes, stirring occasionally.
3. Add the peas, greens and zucchini noodles and let simmer for another 2-3 minutes, or until the greens are wilted and the zoodles are soft. Stir in the pesto until well combined.
4. Serve warm with the fresh parsley, basil and parmesan cheese.

NOTES

1. This soup is great with beans added in. I like chickpeas or white beans.
2. If you would like to add pasta you can do that with about 10 minutes left in the cooking process. I think the smaller to medium pastas work best.
3. Feel free to add whatever vegetables you have on hand.

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