Description
This vibrant Spring Minestrone Soup is a hearty and healthy vegetable-packed recipe perfect for celebrating the fresh flavors of spring. Loaded with tender potatoes, zucchini, asparagus, spinach, cannellini beans, and ditalini pasta, this soup is simmered until perfectly tender and finished with a touch of Parmesan, basil pesto, and lemon juice for brightness. Ideal for a comforting yet light meal, it’s easy to prepare and serves six.
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
Pantry Items
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups vegetable broth
- 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
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, carrot, celery, and diced Yukon gold potatoes. Cook for about 5 minutes, stirring occasionally until the vegetables soften. Then add the minced garlic and cook for another minute until fragrant.
- Add Zucchini and Seasonings: Stir in the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Continue to cook for 2 minutes to allow flavors to meld.
- Simmer Soup Base: Pour in the vegetable broth, cannellini beans, and ditalini pasta. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 8 to 10 minutes, or until the pasta is al dente and the potatoes are tender.
- Add Greens and Peas: Stir in the chopped spinach, asparagus, and frozen peas. Cook for an additional 2 minutes until the vegetables are just tender.
- Finish Soup: Remove the pot from heat and stir in the Parmesan cheese, basil pesto, and lemon juice until well combined. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese for a bright and flavorful finish.
Notes
- You can substitute ditalini pasta with small shells or elbow macaroni.
- For a vegan version, omit Parmesan cheese and replace pesto with vegan pesto or additional herbs.
- Use fresh vegetable broth for the best flavor or a good quality store-bought broth.
- To make the soup ahead, cook through step 4, cool, and refrigerate. Reheat gently and add finishing touches before serving.
- Adjust the thickness of the soup by adding more broth for a thinner consistency.
