Description
This Spring Minestrone Soup is a vibrant, healthy vegetarian Italian dish packed with fresh spring vegetables, beans, and pasta. Perfect for those seeking a comforting yet light meal, it combines a medley of seasonal produce with vegetable broth, accented by fresh lemon juice and parsley for a refreshing finish.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup chopped asparagus
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 cups fresh spinach or baby kale
Pantry & Other Ingredients
- 1 tablespoon olive oil
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 cup small pasta (like ditalini or orzo)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Optional: grated Parmesan for serving
Instructions
- Heat Olive Oil and Sauté Onion: In a large pot over medium heat, warm the olive oil then add the diced onion. Cook for 3–4 minutes until the onion becomes soft and translucent.
- Add Garlic and Carrots: Stir in the minced garlic and sliced carrots. Continue cooking for another 3 minutes to develop the flavors.
- Cook Remaining Vegetables: Add asparagus, zucchini, and green beans to the pot. Cook for 5 minutes, stirring occasionally to soften the vegetables evenly.
- Add Broth and Water: Pour in the vegetable broth and water, then bring the mixture to a boil to prepare for cooking the pasta.
- Cook Pasta: Stir in the small pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
- Add Beans and Peas: During the last 2–3 minutes of pasta cooking, add the drained cannellini beans and frozen peas to the soup.
- Wilt Greens: Once the pasta is tender, stir in the fresh spinach or baby kale and cook just until wilted, about 1-2 minutes.
- Finish and Season: Stir in fresh lemon juice and chopped parsley. Season the soup with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and optionally top with grated Parmesan cheese for extra richness and flavor.
Notes
- Use whatever fresh spring vegetables you have available for a flexible, seasonal soup.
- For a gluten-free version, substitute with gluten-free pasta or omit pasta entirely.
- Store leftover soup in the refrigerator for up to 4 days. Reheat with a splash of broth or water to maintain soup consistency.
