Description
Spring Minestrone Soup is a light, fresh, and hearty vegetable soup featuring tender spring vegetables, beans, and pasta in a flavorful broth. Perfect for a wholesome and comforting meal during the spring season.
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, chopped
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup canned white beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup small pasta (ditalini or small shells)
- 1 cup fresh spinach or baby kale
- 1/2 cup frozen peas
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 1 minute more.
- Add vegetables: Add carrot, zucchini, and asparagus. Cook 3–4 minutes, stirring occasionally.
- Add broth & beans: Pour in vegetable broth, add white beans and Italian seasoning. Bring to a boil.
- Cook pasta: Stir in pasta and simmer 8–10 minutes until tender.
- Finish with greens: Add spinach and peas. Cook 2–3 minutes until wilted and heated through.
- Season & serve: Add salt and pepper to taste. Serve with grated Parmesan if desired.
Notes
You can swap vegetables according to season or availability. For extra brightness, add a squeeze of lemon or sprinkle fresh herbs before serving. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
Keywords: spring minestrone, vegetable soup, Italian soup, healthy soup, seasonal soup