Description
Spring Minestrone Soup is a fresh and comforting vegetable soup packed with tender asparagus, peas, zucchini, white beans, and small pasta in a light, herb-infused broth. This easy one-pot meal showcases bright spring vegetables and offers a nutritious, satisfying option for lunch or dinner.
Ingredients
Vegetables
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup frozen or fresh peas
- 2 cups fresh spinach
- ¼ cup fresh parsley, chopped
Pantry Items
- 2 tbsp olive oil
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta, such as ditalini or small shells
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
For Serving
- ¼ cup grated Parmesan
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes until the vegetables begin to soften and the onions become translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Cook spring vegetables with herbs: Add the diced zucchini, asparagus pieces, Italian seasoning, and dried thyme. Cook for 2 minutes to allow the flavors to blend and vegetables to slightly soften.
- Add broth and beans: Pour in the vegetable broth and add the drained and rinsed cannellini beans. Bring the soup to a gentle boil to activate the pasta cooking process.
- Cook pasta: Stir in the small pasta and simmer according to package directions, usually around 8 to 10 minutes, until the pasta is tender but al dente.
- Add peas and spinach: During the last 2 to 3 minutes of cooking, stir in the peas and fresh spinach so they remain vibrant and tender.
- Finish with lemon and seasoning: Remove the soup from the heat. Stir in the lemon juice and season with salt and black pepper to taste.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese for a bright, flavorful finish.
Notes
- Add the asparagus and peas toward the end of cooking to keep them bright green and tender rather than overcooked.
- Use any small pasta you have available, such as ditalini, small shells, or elbow macaroni.
- For a gluten-free version, substitute the pasta with gluten-free pasta or cooked rice to keep the soup hearty.
- Try adding fresh herbs like basil, dill, or mint for an extra pop of fresh spring flavor.
- The pasta will absorb broth as the soup sits, so add extra broth or water when reheating leftovers to maintain desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian, Mediterranean
