Spring Vegetable Minestrone Soup Recipe

Spring Vegetable Minestrone Soup Recipe

A vibrant and hearty Spring Minestrone Soup featuring fresh vegetables, cannellini beans, and ditalini pasta in a flavorful vegetable broth, finished with Parmesan cheese and basil pesto for a perfect light yet satisfying meal.

CourseSoup
CuisineItalian
KeywordSpring Minestrone Soup, vegetable soup, Italian soup, healthy soup, vegetarian minestrone, ditalini pasta soup, cannellini beans, spring vegetables, Stovetop
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings6 servings

Ingredients

Sauté Base

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 cup diced Yukon gold potatoes (about medium small potato)
  • 3 cloves garlic, minced

Vegetables and Seasoning

  • 1 medium zucchini, diced
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Broth and Beans

  • 7 cups vegetable broth
  • 15 oz can cannellini beans, rinsed and drained
  • 1/2 cup ditalini pasta

Greens and Finishing Ingredients

  • 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

Garnish

  • Fresh basil leaves
  • Extra Parmesan cheese

Instructions

  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the chopped onion, carrot, celery, and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally until they begin to soften. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  3. Stir in the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Cook for 2 more minutes to combine flavors.
  4. Pour in the vegetable broth and add the rinsed cannellini beans along with the ditalini pasta. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and simmer for 10 minutes, or until the pasta is al dente and the potatoes are tender.
  6. Stir in the chopped spinach, asparagus, and frozen peas. Cook for 2 minutes until the greens are wilted and peas are warm.
  7. Add the Parmesan cheese, basil pesto, and lemon juice to the soup. Stir until all ingredients are well combined. Adjust seasoning with additional salt and pepper if needed.
  8. Ladle the soup into bowls and garnish with fresh basil leaves and a sprinkle of extra Parmesan cheese.

Notes

  • You can substitute or add other vegetables like bell peppers, mushrooms, or yellow squash to vary the flavor and texture.
  • Use gluten-free pasta to make this recipe gluten-free if necessary.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Ensure to rinse and drain canned beans well to reduce sodium content if desired.
  • The pesto adds a rich herbal flavor; feel free to adjust the amount based on preference.

Spring Vegetable Minestrone Soup Recipe https://linadinner.com/spring-vegetable-minestrone-soup-recipe/ April 11, 2026