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–+ servings
Spring Minestrone Soup

Spring Minestrone Soup: Fresh, Wholesome, and Ready in 45 Minutes

This Spring Minestrone Soup is a wholesome blend of seasonal vegetables and pasta, ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Use avocado oil for a lighter taste.
  • 1 medium yellow onion Substitute with shallots for a milder flavor.
  • 1 cup carrot Use bell pepper or parsnip if unavailable.
  • 1 cup celery Use bell pepper or parsnip if unavailable.
  • 2 cups Yukon gold potatoes Can swap for baby potatoes or sweet potatoes.
  • 3 cloves garlic Use garlic powder in a pinch.
For the Soup
  • 1 medium zucchini Substitute with yellow squash if preferred.
  • 1 teaspoon Italian seasoning Use fresh herbs such as oregano or thyme for a fresher taste.
  • 6 cups vegetable broth Homemade is preferred for depth.
  • 1 can cannellini beans Substitute with chickpeas or kidney beans if desired.
  • 1 cup ditalini pasta Orzo or mini shells work as alternatives.
For the Finishing Touch
  • 2 cups fresh spinach Arugula or kale may be used as substitutes.
  • 1 cup asparagus Snap peas can be used for a similar crunch.
  • 1 cup frozen peas Fresh peas can be substituted if available.
  • ½ cup grated Parmesan cheese Nutritional yeast for a dairy-free option.
  • ¼ cup basil pesto Homemade or store-bought are both great options.
  • 2 tablespoons fresh lemon juice Vinegar can replace lemon for a different acidity profile.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add chopped yellow onion, diced carrot, and diced celery. Sauté for about 5 minutes until softened.
  2. Incorporate peeled and diced Yukon gold potatoes into the pot, stirring to coat the vegetables in oil. Cook for another 3 minutes until soft.
  3. Add 3 minced garlic cloves and cook for about 1 minute until fragrant.
  4. Mix in chopped zucchini and 1 teaspoon of Italian seasoning, along with salt and pepper. Cook for 2 minutes.
  5. Carefully add 6 cups of vegetable broth, drained cannellini beans, and 1 cup of ditalini pasta. Bring to a boil, then reduce heat to simmer for 8-10 minutes or until the pasta is al dente.
  6. Stir in 2 cups of fresh spinach, chopped asparagus, and 1 cup of frozen peas. Cook for 2 minutes.
  7. Remove from heat and mix in ½ cup of grated Parmesan cheese, ¼ cup of basil pesto, and 2 tablespoons of lemon juice. Stir until well-combined.
  8. Ladle soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 650mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 1800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Chop vegetables in advance to save time. Cook the pasta just shy of al dente to prevent mushiness later. Always add greens last to keep them vibrant.

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