Why Make This Recipe
Spring Minestrone Soup is a delightful way to embrace the fresh flavors of the season. This soup combines a variety of vegetables, beans, and pasta, making it both hearty and healthy. Perfect for a light lunch or dinner, it’s packed with nutrients and offers a comforting warmth on cool spring days. Plus, it’s simple to make and can be customized with whatever fresh veggies you have on hand.
How to Make Spring Minestrone Soup
Ingredients:
- 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 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
- 1 1/2 cups chopped spinach
- 1 cup chopped asparagus
- 1/2 cup frozen peas
- 1/4 cup Parmesan cheese
- 3 tablespoons basil pesto
- 2 tablespoons lemon juice
- Fresh basil
- Additional Parmesan cheese
Directions:
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and Yukon gold potatoes. Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
- Add the minced garlic and cook for 1 minute, stirring frequently until fragrant.
- Add the diced zucchini, dried Italian seasoning, kosher salt, and black pepper to the pot. Cook for about 2 minutes, stirring occasionally to combine the flavors.
- Pour in the vegetable broth, then add the cannellini beans and ditalini pasta. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender.
- Stir in the chopped spinach, asparagus, and frozen peas. Let the soup simmer for another 2 minutes until the vegetables are just tender and retain their vibrant color.
- Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir well until the cheese is melted and the pesto is fully incorporated. Taste and add more salt and pepper if necessary.
- Ladle the soup into bowls, then garnish with fresh basil and extra Parmesan cheese as desired. Serve warm and enjoy.
How to Serve Spring Minestrone Soup
Serve the soup warm in bowls. You can sprinkle extra Parmesan cheese on top and add fresh basil leaves for added flavor and presentation. It pairs wonderfully with crusty bread or a light salad.
How to Store Spring Minestrone Soup
If you have leftovers, let the soup cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to leave a little space in the container as the soup will expand when frozen.
Tips to Make Spring Minestrone Soup
- For an added depth of flavor, sauté the vegetables for a few more minutes before adding the broth.
- Feel free to swap in any seasonal vegetables you like, such as peas, green beans, or bell peppers.
- To make it heartier, you can add cooked chicken or a different type of bean.
- If you want a vegan version, simply omit the Parmesan cheese or use a plant-based cheese alternative.
Variations
You can customize this spring minestrone by adding in your favorite herbs, or try using different types of pasta, such as farro or orzo. You can also make it spicy by adding a pinch of red pepper flakes.
FAQs
Q: Can I use fresh beans instead of canned?
A: Yes, you can use fresh beans, but be sure to cook them beforehand as they take longer to soften.
Q: Is it okay to use another type of broth?
A: Absolutely! Chicken broth or even water can be used, but vegetable broth enhances the flavors of the veggies.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made a day or two ahead. The flavors will meld together beautifully, making it even tastier!
Spring Minestrone Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium-high heat.
- Add the onion, carrot, celery, and Yukon gold potatoes. Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
- Add the minced garlic and cook for 1 minute, stirring frequently until fragrant.
- Add the diced zucchini, dried Italian seasoning, kosher salt, and black pepper to the pot. Cook for about 2 minutes, stirring occasionally to combine the flavors.
- Pour in the vegetable broth, then add the cannellini beans and ditalini pasta. Stir everything together, bring the mixture to a boil, then reduce the heat to low.
- Simmer uncovered for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender.
- Stir in the chopped spinach, asparagus, and frozen peas. Let the soup simmer for another 2 minutes until the vegetables are just tender and retain their vibrant color.
- Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir well until the cheese is melted and the pesto is fully incorporated.
- Taste and add more salt and pepper if necessary.
- Ladle the soup into bowls, then garnish with fresh basil and extra Parmesan cheese as desired.
- Serve warm and enjoy.