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Spring Minestrone Soup

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A light and vibrant spring minestrone soup filled with fresh seasonal vegetables, tender beans, and small pasta in a flavorful broth, perfect for a nourishing and comforting meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup asparagus, cut into pieces
  • 1 cup green beans, trimmed and chopped
  • 1 cup peas (fresh or frozen)
  • 1 can (15 oz) white beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 cup small pasta (such as ditalini)
  • 2 cups fresh spinach or kale
  • 1/4 cup fresh herbs (basil or parsley), chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional:
  • 1/4 cup grated parmesan cheese for serving

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add zucchini, asparagus, and green beans, and cook for another 3–4 minutes.
  5. Pour in vegetable broth and bring to a gentle boil.
  6. Add pasta and cook according to package instructions.
  7. Stir in peas and white beans, then add spinach or kale.
  8. Simmer for 3–5 minutes until greens are wilted and vegetables are tender.
  9. Finish with fresh herbs, lemon juice, salt, and black pepper.
  10. Serve warm, topped with parmesan cheese if desired.

Notes

  • Add delicate vegetables later to prevent overcooking.
  • Swap pasta with rice or quinoa for variation.
  • Add pesto at the end for extra flavor.
  • Include extra beans or shredded chicken for more protein.
  • Use Swiss chard or other greens for variety.
  • Store in the refrigerator for up to 4 days.
  • Add extra broth when reheating as pasta absorbs liquid.
  • Freeze without pasta and add fresh pasta when reheating.

Nutrition

Find it online: https://cookedbymaya.com/spring-minestrone-soup/