Description
Spring Minestrone Soup is a fresh and comforting vegetable soup filled with tender asparagus, peas, zucchini, white beans, and small pasta in a light herb-infused broth. This easy one-pot meal highlights the bright flavors of spring vegetables with a simple, wholesome preparation perfect for lunch or dinner.
Ingredients
Vegetables & Aromatics
- 2 tbsp olive oil
- 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
- 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 cheese
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing vegetables.
- Sauté the aromatics: Add the diced onion, carrots, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add spring vegetables and herbs: Mix in the diced zucchini, asparagus pieces, Italian seasoning, and dried thyme. Continue cooking for 2 minutes to meld flavors and slightly soften the vegetables.
- Add broth and beans: Pour in the vegetable broth and add the drained cannellini beans. Bring the soup mixture to a gentle boil to prepare for cooking the pasta.
- Cook the pasta: Stir in the small pasta and reduce heat to a simmer. Cook for 8–10 minutes or according to the package instructions until the pasta is tender.
- Add peas and spinach: During the last 2–3 minutes of cooking, add the peas and fresh spinach leaves to the pot, allowing them to cook just until tender and vibrant green.
- Finish with lemon and seasoning: Remove the pot from heat and stir in the lemon juice. Season with salt and freshly ground black pepper to taste, adjusting as necessary.
- Serve: Ladle the soup into bowls and garnish each serving with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese for added flavor.
Notes
- Add the asparagus and peas toward the end to keep them bright and tender.
- Use any small pasta you have on hand, such as ditalini, small shells, or elbow macaroni.
- For a gluten-free option, substitute traditional pasta with gluten-free pasta or cooked rice.
- Enhance the spring flavors with fresh herbs like basil, dill, or mint according to preference.
- The pasta absorbs broth over time. Add extra broth or water when reheating to maintain soup consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course, Lunch, Dinner
- Method: Stovetop
- Cuisine: Italian, Mediterranean
