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Spring Minestrone Soup

Spring Minestrone Soup: Fresh, Flavorful, and Full of Life

A hearty Spring Minestrone Soup filled with fresh, seasonal vegetables and creamy beans, perfect for springtime meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Substitution: Avocado oil for a neutral taste.
  • 1 medium yellow onion Substitution: Shallots for a milder flavor.
  • 1 medium carrot Chop evenly for consistent cooking.
  • 1 stalk celery Chop evenly for consistent cooking.
  • 2 medium Yukon Gold potatoes Substitution: Red potatoes or sweet potatoes.
  • 3 cloves garlic Tip: Use fresh garlic for best flavor; powder won't have the same impact.
For the Veggies
  • 1 medium zucchini Substitution: Yellow squash for similar flavor and texture.
  • 1 cup asparagus Substitution: Green beans for crunch.
  • 2 cups fresh spinach Tip: Substitute with kale for a heartier option.
  • 1 cup frozen peas Tip: Great for quick additions.
For Flavor and Texture
  • 1 tablespoon Italian seasoning Tip: Adjustable based on taste preferences.
  • 6 cups vegetable broth Substitution: Chicken broth for added flavor (not vegetarian).
  • 1 can cannellini beans Tip: Rinse before adding to reduce sodium.
  • 1 cup ditalini pasta Substitution: Orzo or small shells.
For the Finishing Touches
  • ½ cup grated Parmesan cheese Substitution: Nutritional yeast for a vegan option.
  • ¼ cup basil pesto Tip: Homemade pesto enhances freshness.
  • 1 tablespoon lemon juice Tip: Use freshly squeezed for best results.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 chopped yellow onion, 1 chopped carrot, 1 chopped celery stalk, and 2 diced Yukon Gold potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  2. Add 3 minced garlic cloves to the pot and sauté for another minute until aromatic. Then, stir in 1 diced zucchini, 1 tablespoon of Italian seasoning, and salt and pepper to taste. Continue cooking for 2 minutes.
  3. Pour in 6 cups of vegetable broth and add 1 can of rinsed cannellini beans along with 1 cup of ditalini pasta. Increase the heat to high, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for 8-10 minutes.
  4. After the pasta is ready, stir in 2 cups of fresh spinach, 1 cup of chopped asparagus, and 1 cup of frozen peas. Cook for an additional 2 minutes.
  5. Finally, mix in ½ cup of grated Parmesan cheese, ¼ cup of basil pesto, and the juice of 1 lemon. Stir well to combine all the elements.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 400IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Chop your vegetables in advance to streamline your cooking process. Always cook pasta al dente and season throughout the cooking process for best flavor. Adding basil pesto is key for depth of flavor.

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