Imagine walking into a warm kitchen on a sunny spring day, the scent of fresh vegetables simmering on the stove fills the air. That’s what makes Spring Minestrone Soup so appealing. When making this soup, I feel a connection to the seasonal ingredients that burst with flavor. Every spoonful reminds me of fresh gardens and family gatherings. This recipe is special because it’s not just a meal; it’s a way to celebrate the changing seasons. You can customize it with whatever fresh vegetables you have on hand, making each pot a unique creation.
why make this recipe
Spring Minestrone Soup is a delightful dish that captures the essence of the season. It’s light yet hearty, packed with nutrients, and bursting with flavor. This soup is easy to make and perfect for a quick dinner or a leisurely lunch. Plus, it’s a great way to use up any leftover vegetables in your fridge. Whether you want comfort on a chilly spring evening or a nutritious meal to share with loved ones, this recipe delivers.
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 Spring Minestrone Soup warm, garnished with fresh basil and a sprinkle of extra Parmesan cheese. Pair it with a slice of crusty bread or a light salad for a complete meal. Enjoying this soup with family and friends makes it even more special.
how to store Spring Minestrone Soup
Let any leftover soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.
tips to make Spring Minestrone Soup
- Feel free to use any fresh vegetables you like. Asparagus, green beans, or peas work well.
- You can substitute the ditalini pasta with any small pasta shape or skip it for a lighter version.
- Adjust the seasoning to your taste, adding more herbs or spices if you prefer.
variation (if any)
You can enhance the flavor by adding cooked sausage or grilled chicken for protein. Also, try swapping the vegetable broth for chicken broth if you prefer a slightly richer taste.
FAQs
Q: Can I make this soup in advance?
A: Yes, you can prepare it a day ahead and store it in the refrigerator. The flavors will deepen overnight.
Q: Is this soup gluten-free?
A: You can make it gluten-free by using gluten-free pasta and ensuring all your other ingredients are gluten-free.
Q: What can I do if I don’t have some ingredients?
A: This soup is very flexible! Use any vegetables you have on hand and adjust spices according to your preference.
Spring Minestrone Soup
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil For sautéing
- 1 yellow onion, chopped
- 1 carrot, diced
- 1 rib celery, diced
- 1 cup diced Yukon gold potatoes About 1 medium small potato
- 3 cloves garlic, minced For flavor
- 1 medium zucchini, diced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt Adjust to taste
- 1/2 teaspoon black pepper Adjust to taste
Broth and Beans
- 7 cups vegetable broth
- 15 oz cannellini beans, rinsed and drained About one can
- 1/2 cup ditalini pasta Or any small pasta shape
Greens and Garnish
- 1 1/2 cups chopped spinach
- 1 cup chopped asparagus
- 1/2 cup frozen peas
- 1/4 cup Parmesan cheese For flavor and garnish
- 3 tablespoons basil pesto For additional flavor
- 2 tablespoons lemon juice To brighten the flavor
- Fresh basil For garnish
Method
Preparation
- 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.
Cooking
- 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.
Serving
- Ladle the soup into bowls, garnish with fresh basil and extra Parmesan cheese as desired. Serve warm and enjoy.