Spring Vegetable Minestrone

A vegetable soup bursting with flavor.

Spring Vegetable Minestrone

Angie Halten
A vegetable soup bursting with flavor.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 8


  • 3 Tbsp extra-virgin olive oil plus extra for drizzling
  • 1 cup yellow onion diced
  • 1/2 cup fennel bulb diced
  • 1/2 cup leeks white parts only, diced
  • 1 Tbsp minced garlic
  • Salt and pepper to taste
  • 2 quarts GF chicken broth or GF vegetable broth
  • 2 cups canned tomato juice
  • 1 large sprig fresh basil plus extra basil leaves for garnish
  • 1 large sprig fresh parsley
  • 1/2 cup yellow summer squash diced
  • 1/2 cup zucchini diced
  • 1/2 cup celery diced
  • 1/2 cup green beans diced
  • 1/2 cup yellow wax beans diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup mushrooms quartered
  • 2/3 cup uncooked GF ditalini pasta or other small dried pasta tubes


  • Heat the 3 tablespoons olive oil in a medium-sized pot over medium heat. Add the onion, fennel, leeks, and garlic and sauté, stirring frequently, until they begin to soften, about 5 minutes.
  • Season lightly with salt and pepper. Stir in the broth, tomato juice, and parsley and basil sprigs. Bring the mixture to a simmer.
  • Meanwhile, in another pot, bring salted water to a boil over high heat. Stir into the broth-and-juice mixture the squash, zucchini, celery, green beans, wax beans, bell pepper, and mushrooms.
  • Simmer until the vegetables are al dente, tender but still slightly firm to the bite, about 10 minutes.
  • Meanwhile, add the pasta to the pot of boiling salted water.
  • Cook until al dente, tender but still slightly chewy, following the manufacturer's suggested cooking time.
  • Drain well and set aside.
  • When the soup vegetables are done, remove the parsley and basil sprigs and stir in the cooked pasta. Adjust the seasonings to taste with more salt and pepper and a little sugar.
  • To serve, garnish each bowl with a drizzle of olive oil and some torn fresh basil leaves.


Make sure all veggies are diced to the same size (1/2 inch)
Tried this recipe?Let us know how it was!
See also
Cheddar & Leek Soup


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