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Spring Minestrone Soup Recipe

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4.1 from 2 reviews

This vibrant Spring Minestrone Soup is a comforting and nutritious vegetarian dish perfect for showcasing fresh seasonal vegetables like zucchini, asparagus, spinach, and peas. Simmered in a flavorful vegetable broth with tender Yukon gold potatoes, cannellini beans, and ditalini pasta, this soup is seasoned with Italian herbs, fresh lemon juice, and finished with Parmesan cheese and basil pesto for a bright and hearty meal.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 cup diced Yukon gold potatoes (about medium small potato)
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 1/2 cups chopped spinach
  • 1 cup chopped asparagus
  • 1/2 cup frozen peas

Seasonings and Broth

  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 7 cups vegetable broth

Protein and Pasta

  • 15 oz can cannellini beans, rinsed and drained
  • 1/2 cup ditalini pasta

Finishing Ingredients

  • 1/4 cup Parmesan cheese
  • 3 tablespoons basil pesto
  • 2 tablespoons lemon juice
  • Garnish: fresh basil and Parmesan cheese

Instructions

  1. Sauté vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, diced carrot, diced celery, and diced Yukon gold potatoes. Cook for 5 minutes, stirring occasionally until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant. Then, add the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Cook together for 2 minutes to allow flavors to meld.
  2. Add broth, beans, and pasta: Pour in the vegetable broth, rinsed cannellini beans, and ditalini pasta. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 8 to 10 minutes, or until the pasta is al dente and the potatoes are tender.
  3. Add greens and peas: Stir in the chopped spinach, chopped asparagus, and frozen peas. Cook the soup for an additional 2 minutes, allowing the greens to wilt and the peas to heat through.
  4. Finish the soup: Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir well until combined and the cheese has melted into the soup. Taste the soup and adjust seasoning with additional salt and pepper if needed.
  5. Serve and garnish: Ladle the hot soup into bowls. Garnish each serving with fresh basil leaves and extra grated Parmesan cheese for added flavor and presentation. Serve immediately.

Notes

  • For a vegan option, omit the Parmesan cheese and replace the pesto with a vegan version or omit it altogether.
  • If you prefer a thicker soup, add a little less vegetable broth or cook a bit longer to reduce the liquid.
  • Ditalini pasta can be substituted with other small pasta shapes like elbow macaroni or orzo.
  • Use fresh vegetables when possible to enhance the flavor and texture of the soup.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

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