Description
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.
Ingredients
Scale
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
- Heat the Olive Oil: In a large pot, heat the olive oil over medium-high heat.
- Sauté Aromatics and Vegetables: 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.
- Add Zucchini and Seasonings: Stir in the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Cook for 2 more minutes to combine flavors.
- Add Broth, Beans, and Pasta: Pour in the vegetable broth and add the rinsed cannellini beans along with the ditalini pasta. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and simmer for 10 minutes, or until the pasta is al dente and the potatoes are tender.
- Add Greens and Peas: Stir in the chopped spinach, asparagus, and frozen peas. Cook for 2 minutes until the greens are wilted and peas are warm.
- Incorporate Cheese, Pesto, and Lemon: 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.
- Serve and Garnish: 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.
