Go Back
–+ servings
Spring Minestrone Soup

Spring Minestrone Soup: A Colorful Bowl of Health and Flavor

A nutritious and hearty Spring Minestrone Soup packed with fresh vegetables and protein, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Adds richness and depth of flavor
  • 1 medium yellow onion Creates an aromatic base
  • 1 medium carrot Provides sweetness and vibrant color
  • 2 stalks celery Contributes subtle flavor and crunch
  • 2 medium Yukon gold potatoes Adds heartiness and texture
  • 3 cloves garlic Imparts aromatic quality
For the Veggies and Protein
  • 1 medium zucchini Offers a tender-crisp texture
  • 2 cups fresh spinach Adds nutrition and color
  • 1 cup asparagus Introduces fresh spring flavor
  • 1 cup frozen peas Provides bursts of sweetness
  • 1 can cannellini beans Rich in protein, adds creaminess
For the Broth and Seasoning
  • 1 tablespoon Italian seasoning Infuses classic flavors
  • 6 cups vegetable broth Flavors the soup base
For the Pasta and Finish
  • 1 cup ditalini pasta Small shape integrates well
  • 1/2 cup grated Parmesan cheese Enhances flavor with umami
  • 3 tablespoons basil pesto Adds complex herb flavors
  • 1 tablespoon lemon juice Brightens and adds acidity

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced yellow onion, carrot, celery, and Yukon gold potatoes. Sauté for about 5 minutes until softened.
  2. Stir in 3 minced garlic cloves and cook for an additional minute. Then, add 1 diced zucchini, Italian seasoning, salt, and pepper. Cook for about 2 minutes.
  3. Pour in 6 cups of vegetable broth, add 1 can of rinsed cannellini beans and 1 cup of ditalini pasta. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes.
  4. Stir in 2 cups of fresh spinach, chopped asparagus, and 1 cup of frozen peas. Cook for an additional 2 minutes until spinach wilts.
  5. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 3 tablespoons basil pesto, and juice of 1 lemon. Adjust seasoning.
  6. Ladle into bowls and garnish with additional Parmesan cheese and fresh basil if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

This soup is best served hot with crusty artisan bread or a light salad. Perfect for meal prepping and freezing for later enjoyment.

Tried this recipe?

Let us know how it was!