Description
This Spring Minestrone Soup Recipe is a delightful and nutritious dish perfect for the season. Packed with a variety of fresh vegetables, beans, and pasta, this soup is both hearty and light, making it a satisfying meal for any occasion.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup:
- 4 cups vegetable broth
- 1 cup water
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup fresh or frozen peas
- 2 cups baby spinach or chopped kale
- 1/2 cup small pasta, like ditalini or orzo
- 2 tablespoons chopped fresh basil
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Vegetable Base: Heat olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5 minutes until softened.
- Cook Soup: Stir in garlic, zucchini, green beans, salt, and pepper. Cook for 3 minutes. Pour in vegetable broth and water, bring to a boil. Add pasta, cook for 6–8 minutes.
- Finish Soup: Stir in cannellini beans, peas, and spinach or kale. Simmer for 2–3 minutes. Remove from heat, stir in basil and lemon juice. Adjust seasoning if needed.
- Serve: Ladle into bowls, top with Parmesan cheese if desired.
Notes
- This soup is easily customizable—add asparagus, leeks, or fresh corn for more seasonal veggies.
- Make it gluten-free by using GF pasta.
- Leftovers store well for 3–4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
