Description
A vibrant and hearty Spring Minestrone Soup packed with fresh seasonal vegetables, tender pasta, and creamy cannellini beans, finished with Parmesan cheese, basil pesto, and a hint of lemon for bright flavor. Perfect as a comforting yet light meal to celebrate the 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 Extras
- 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
- 1/4 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 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for 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 about 2 minutes, stirring occasionally to combine the flavors and allow the zucchini to soften slightly.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed and drained 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.
- Add Spring Greens: 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.
- Finish with Flavor: 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 adjust salt and pepper as necessary.
- Serve and Garnish: Ladle the soup into bowls, then garnish each serving with fresh basil leaves and additional Parmesan cheese as desired. Serve warm and enjoy this bright, flavorful spring soup.
Notes
- For a gluten-free option, substitute ditalini pasta with gluten-free pasta or omit pasta altogether.
- Use fresh vegetable broth for best flavor, but store-bought works well in a pinch.
- If fresh asparagus is unavailable, substitute with green beans or omit entirely.
- To make the soup vegan, omit Parmesan cheese and use a plant-based pesto or homemade version without cheese.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
