Description
This vibrant Spring Minestrone Soup is a hearty and healthy Italian-inspired dish perfect for celebrating the season’s fresh produce. Loaded with tender vegetables like zucchini, asparagus, and spinach, along with protein-packed cannellini beans and ditalini pasta, this soup offers a comforting yet light meal. Enhanced with garlic, Italian seasoning, and finished with Parmesan and basil pesto, it’s both flavorful and nourishing. Ready in about 45 minutes, it serves 6 and makes an excellent starter or light main course.
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
Beans 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 serving
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, diced carrot, celery, and Yukon gold potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, stirring often to release aroma but avoid burning.
- Add Zucchini and Seasonings: Stir in the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Cook for around 2 minutes, stirring occasionally, allowing the spices and vegetables to meld together.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed cannellini beans and ditalini pasta. Stir everything together, bring the mixture to a boil, then reduce heat to low. Let the soup simmer uncovered for 8 to 10 minutes, or until the pasta is al dente and potatoes are tender.
- Add Spring Greens: Add the chopped spinach, chopped asparagus, and frozen peas to the pot. Continue simmering for an additional 2 minutes so the greens soften but retain their bright color and fresh texture.
- Finish with Flavor: Stir in the Parmesan cheese, basil pesto, and lemon juice until the cheese is melted and the pesto is fully incorporated. Taste the soup and adjust seasoning with additional salt and pepper if desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese to taste. Serve immediately while warm and enjoy the fresh spring flavors.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be used if not strictly vegetarian.
- If ditalini pasta is unavailable, you may substitute with other small pasta shapes like elbow macaroni or small shells.
- Fresh asparagus and fresh spinach add the best flavor, but frozen spinach can be used if fresh is unavailable. Make sure to adjust cooking time accordingly.
- For a richer flavor, freshly grate Parmesan cheese rather than using pre-grated.
- The pesto can be store-bought or homemade depending on convenience and preference.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely, but pasta may soften further after freezing.
