This minestrone soup the PERFECT way to introduce spring. Jam packed with so many new veggies it just tastes like spring should, while being warm enough for the still cold evenings this time of year.
Over medium heat in a dutch oven, heat the olive oil. Add the onions, garlic, carrots and celery and sweat until they are translucent but with no color.
Add in the zucchini and green beans along with the oregano, rosemary and bay leaves and saute for a few minutes to toast the herbs.
Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat to a simmer and simmer for 30 minutes.
Add in the beans and macaroni and simmer until the macaroni is tender, about 6 minutes.
Stir in the baby spinach and fresh basil. Season to taste with salt and freshly ground black pepper.
Serve and enjoy!
This minestrone soup is one of our family's favorite recipes for early spring in the Colorado mountains. It's so great for utilizing some of the fresh flavors of the first of spring veggies while keeping us warm on our cold Colorado nights. It freezes great so make a big batch! One tip though... If you're going to freeze some, cook the macaroni separately and add it in to the soup when you heat it up so it doesn't get mushy.