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Spring Minestrone Soup with Herb Ricotta Topping Recipe

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4.1 from 4 reviews

A vibrant and nourishing Spring Minestrone Soup featuring fresh vegetables, tender pasta, and creamy herb ricotta topping. This comforting soup is perfect for showcasing seasonal produce and is enriched with a bright lemony ricotta blend for added flavor.

Ingredients

Soup Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 pieces of celery, diced
  • 2 carrots, peeled and diced
  • 1/2 tsp dried thyme
  • 1 1/2 tsp kosher salt
  • 1/4 tsp ground pepper
  • 8-10 cups vegetable broth
  • 1 cup cut green beans
  • 2 (14oz) cans cannellini beans, drained and rinsed
  • 2 cups chopped zucchini
  • 3 tbsp chopped fresh parsley
  • 1/2 cup ditalini pasta
  • 3 cups baby spinach
  • 3 tbsp lemon juice

Herb Ricotta Topping

  • 1 cup full fat ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 2 tbsp minced fresh basil
  • Zest of one lemon
  • Big pinch of salt and pepper

Instructions

  1. Make the basil-ricotta topping: In a small bowl, combine the ricotta cheese, shredded parmesan cheese, minced fresh basil, lemon zest, and a pinch of salt and pepper. Mix well and refrigerate until ready to serve to allow flavors to meld.
  2. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, celery, and carrots. Cook, stirring occasionally, for 7-8 minutes until vegetables are softened and fragrant.
  3. Add herbs and seasonings: Stir in dried thyme, kosher salt, and ground pepper. Cook for an additional minute to release the herbs' aromas.
  4. Simmer vegetables in broth: Pour in 8 cups of vegetable broth and add the cut green beans. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot partially and let it simmer gently for 15 minutes to develop flavors.
  5. Add beans, zucchini, parsley, and pasta: Stir in the drained cannellini beans, chopped zucchini, fresh parsley, and ditalini pasta. Bring the soup back to a simmer and cook uncovered for 8-10 minutes until the pasta is tender but still al dente, stirring occasionally.
  6. Adjust broth consistency: If you prefer a brothier soup, add the remaining 2 cups of vegetable broth and cook for an additional 1-2 minutes to heat through.
  7. Finish with spinach and lemon juice: Remove the pot from heat and stir in the baby spinach until it wilts into the soup. Add fresh lemon juice and adjust seasoning with extra salt and pepper to taste.
  8. Serve with ricotta topping: Ladle soup into bowls and top each serving with a generous scoop of the basil ricotta mixture. Serve immediately, optionally alongside fresh crusty bread.

Notes

  • Use full-fat ricotta for the creamiest texture and best flavor in the topping.
  • The soup can be made brothier or thicker by adjusting the amount of vegetable broth.
  • For a gluten-free version, substitute the ditalini pasta with gluten-free pasta or omit it altogether.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
  • Feel free to add other spring vegetables such as peas or asparagus for extra freshness.

Find it online: https://recipefeastful.com/spring-minestrone-soup-with-herb-ricotta-topping-recipe/