Description
A vibrant and healthy Spring Minestrone Soup loaded with fresh seasonal vegetables like asparagus, zucchini, and spinach, simmered with cannellini beans and small pasta in a flavorful vegetable broth. This vegetarian Italian classic is perfect for a light yet satisfying meal, packed with nutrients and brightened with fresh lemon juice and parsley.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup chopped asparagus
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 cups fresh spinach or baby kale
Legumes & Grains
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or orzo)
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup water
Seasonings & Garnish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Optional: grated Parmesan for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and sliced carrots, and cook for an additional 3 minutes to develop the base flavors.
- Add Vegetables: Toss in the chopped asparagus, diced zucchini, and green beans. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften but remain vibrant.
- Simmer Broth and Pasta: Pour in the vegetable broth and water, then bring the mixture to a boil. Stir in the small pasta and cook according to package instructions until al dente, usually around 8–10 minutes.
- Add Beans and Peas: During the last 2–3 minutes of pasta cooking, add the drained cannellini beans and frozen peas to warm through without overcooking.
- Wilt Greens and Finish: Once the pasta is cooked, stir in the fresh spinach or baby kale and allow it to wilt gently in the hot soup. Remove the pot from heat and finish by stirring in the fresh lemon juice and chopped parsley.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve hot, optionally topped with grated Parmesan cheese for added richness.
Notes
- This soup is highly versatile—feel free to swap in any spring vegetables you have available.
- For a gluten-free adaptation, substitute the pasta with gluten-free pasta varieties or omit it entirely.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
