Description
A vibrant and hearty Spring Minestrone Soup packed with fresh vegetables, tender pasta, and protein-rich cannellini beans. This easy-to-make Italian classic is perfect for a light yet nourishing meal, featuring a blend of seasonal produce like carrots, zucchini, green beans, peas, and leafy greens simmered in a flavorful vegetable broth and finished with fresh basil and a splash of lemon juice.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 medium carrots, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 2 cups baby spinach or chopped kale
Other Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup water
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/2 cup small pasta (like ditalini or orzo)
- 2 tablespoons chopped fresh basil
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots and sauté for 5 minutes until they soften and become fragrant.
- Add remaining vegetables and season: Stir in the minced garlic, diced zucchini, green beans, salt, and black pepper. Cook for another 3 minutes, allowing the flavors to meld and vegetables to soften slightly.
- Simmer the soup base: Pour in the vegetable broth and water, bringing the mixture to a boil over medium-high heat.
- Cook the pasta: Add the small pasta to the pot and cook for 6–8 minutes, or until the pasta is al dente but still tender, stirring occasionally to prevent sticking.
- Add beans, peas, and greens: Stir in the drained cannellini beans, peas, and baby spinach or kale. Simmer for another 2–3 minutes until the greens are wilted and everything is heated through.
- Finish the soup: Remove the pot from heat. Stir in the chopped fresh basil and lemon juice to brighten the flavors. Taste the soup and adjust seasoning if needed.
- Serve and garnish: Ladle the soup into bowls and top each serving with grated Parmesan cheese, if desired, for an added savory touch.
Notes
- This soup is versatile and can easily be customized by adding seasonal vegetables such as asparagus, leeks, or fresh corn.
- To make this recipe gluten-free, substitute the pasta with gluten-free pasta varieties.
- Leftovers can be stored in an airtight container in the refrigerator for 3–4 days, making it perfect for meal prep.
