Description
This vibrant Spring Minestrone Soup is a comforting and wholesome blend of fresh vegetables, cannellini beans, and ditalini pasta simmered in flavorful vegetable broth. Finished with Parmesan, basil pesto, and a hint of lemon juice, this soup is perfect for welcoming the fresh flavors of spring in a hearty, healthy meal.
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 Broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups vegetable broth
Proteins 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
- 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, 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, stirring frequently until fragrant.
- Add Zucchini and Seasonings: Add the diced zucchini, dried Italian seasoning, kosher salt, and black pepper to the pot. Cook for approximately 2 minutes, stirring occasionally to let the flavors meld.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed and drained cannellini beans and ditalini pasta. Stir well to combine everything, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 8 to 10 minutes until the pasta is al dente and the potatoes are tender.
- Add Spring Greens: Stir in the chopped spinach, chopped asparagus, and frozen peas. Allow the soup to simmer for another 2 minutes so the greens are just tender but still vibrant in color.
- Finish with Flavor: Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir the soup well until the cheese melts completely and the pesto is fully incorporated. Taste and adjust seasoning with more salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese as desired. Serve warm and enjoy the fresh spring flavors.
Notes
- Use fresh vegetable broth for the best flavor, or homemade if possible.
- If you want a gluten-free version, substitute the ditalini pasta with a gluten-free pasta variety or omit it altogether.
- To make this soup vegan, omit the Parmesan cheese or use a vegan cheese alternative and ensure the pesto is dairy-free.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave to avoid overcooking the vegetables and pasta.
- You can add other spring vegetables like peas or green beans based on availability and preference.
