Description
This vibrant Spring Minestrone Soup is a hearty yet fresh vegetable-packed recipe featuring seasonal ingredients like asparagus, zucchini, and spinach combined with creamy cannellini beans and tender ditalini pasta. Infused with Italian seasoning and finished with Parmesan, basil pesto, and a splash of lemon juice, this comforting soup offers bright flavors and a satisfying texture perfect for a wholesome meal any day.
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
Seasonings and Broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups vegetable broth
Beans and Pasta
- 15 oz can cannellini beans, rinsed and drained
- 1/2 cup ditalini pasta
Finishing Touches
- 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, diced carrot, diced celery, and diced Yukon gold potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Then add the minced garlic and cook for an additional 1 minute until fragrant. Add the diced zucchini along with the dried Italian seasoning, kosher salt, and black pepper. Cook for another 2 minutes to allow the flavors to meld.
- Add Broth, Beans, and Pasta: Pour in the vegetable broth, then add the rinsed and drained cannellini beans and ditalini pasta. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Let cook uncovered for 8 to 10 minutes, or until the pasta is al dente and the potatoes are tender when pierced with a fork.
- Incorporate Fresh Greens and Peas: Stir in the chopped spinach, chopped asparagus, and frozen peas into the simmering soup. Cook for 2 more minutes so that the greens wilt and the peas heat through, preserving their bright color and texture.
- Add Cheese, Pesto, and Lemon Juice: Remove the pot from the heat and stir in the grated Parmesan cheese, basil pesto, and lemon juice. Mix well until the cheese melts and the pesto is evenly distributed. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish each serving with fresh basil leaves and a sprinkle of extra Parmesan cheese for an added burst of aroma and flavor. Serve immediately for a warm, nourishing meal.
Notes
- To keep the soup vegetarian, ensure the vegetable broth used is free from animal products.
- Ditalini pasta can be substituted with small elbow macaroni or other small-shaped pasta.
- For a gluten-free version, use gluten-free pasta and verify the broth is gluten-free.
- Adding the lemon juice at the end brightens the flavors without overpowering the soup.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
