Description
Welcome the vibrant flavors of spring with this fresh, flavorful, and easy-to-make minestrone soup. Packed with bright vegetables and tender pasta, it’s a light yet satisfying meal perfect for any occasion.
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth)
- 1 cup small pasta (ditalini, small shells, or orzo)
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen green peas
- 5 oz fresh spinach
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (or a mix of herbs)
- Zest and juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Optional: 1 can (15 oz) cannellini beans, rinsed and drained
Instructions
- 1. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- 2. Simmer Broth: Pour in vegetable broth. Bring to a gentle simmer. If using cannellini beans, add them now. Season with salt and pepper. Simmer for 10 minutes.
- 3. Cook Pasta and Vegetables: Add pasta to the simmering soup. Cook according to package directions, stirring occasionally, until al dente. About 3-4 minutes before pasta is done, add asparagus and peas. Stir well.
- 4. Wilt Spinach & Finish: In the last minute of cooking, stir in fresh spinach until just wilted. Remove from heat.
- 5. Brighten & Serve: Stir in fresh parsley, basil, lemon zest, and lemon juice. Taste and adjust seasoning as needed. Ladle into bowls and serve warm, garnished with Parmesan cheese if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins