Description
This Spring Minestrone Soup is a vibrant and hearty dish packed with fresh spring vegetables, tender pasta, and flavorful beans. Perfect for a cozy meal, it combines a rich vegetable broth base with diced potatoes, zucchini, asparagus, spinach, and peas, enhanced by Parmesan cheese and basil pesto. Ready in just 45 minutes, this comforting soup is ideal for welcoming the fresh flavors of spring.
Ingredients
Scale
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 1 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 Pasta
- 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 Touches
- 1/4 cup Parmesan cheese
- 3 tablespoons basil pesto
- 2 tablespoons lemon juice
- Fresh basil, for garnish
- Additional Parmesan cheese, for garnish
Instructions
- Saute Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, diced carrot, celery, and Yukon gold potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, stirring frequently to release its fragrance.
- Add Zucchini and Seasonings: Stir in the diced zucchini along with dried Italian seasoning, kosher salt, and black pepper. Cook for about 2 minutes, stirring occasionally to blend the flavors well.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed cannellini beans and ditalini pasta. Stir gently to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 8 to 10 minutes until the pasta is al dente and the potatoes are tender.
- Add Spring Greens: Incorporate the chopped spinach, asparagus, and frozen peas into the pot. Continue to simmer for another 2 minutes until the vegetables are just tender and maintain their vibrant color.
- Finish with Flavor: Stir in the Parmesan cheese, basil pesto, and lemon juice. Mix well until the cheese melts and the pesto is fully incorporated. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese as desired. Serve warm and enjoy this fresh, comforting spring soup.
Notes
- For a gluten-free option, substitute the ditalini pasta with gluten-free pasta.
- To make this soup vegan, omit the Parmesan cheese or use a plant-based alternative and ensure the pesto is vegan-friendly.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Feel free to add other spring vegetables like peas shoots or snap peas for added texture and flavor.
