Spring Minestrone

Nutriscore Rating: 75/100

Celebrate the vibrant flavors of the season with this hearty yet light Spring Minestrone. Bursting with a medley of colorful vegetables like zucchini, asparagus, carrots, and spinach, this soup is as nourishing as it is delicious. A base of aromatic olive oil, garlic, and onions lays the foundation, while tender cannellini beans and al dente pasta add comforting texture. A splash of fresh lemon juice and a sprinkle of parsley brighten every spoonful, making it the perfect dish for welcoming warmer days. Ready in just 45 minutes, this vegetarian-friendly recipe is easy to prepare, packed with nutrients, and ideal for weeknight dinners or meal prep. Serve it with a drizzle of olive oil, a crack of black pepper, and optional grated parmesan for an irresistible finishing touch.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, sliced into thin rounds carrot
• 2 medium, sliced celery stalks
• 1 medium, diced zucchini
• 1 bunch, ends trimmed and cut into 1-inch pieces asparagus
• 6 cups vegetable broth
• 1 15-ounce can, drained and rinsed canned cannellini beans
• 1 cup, uncooked small pasta (e.g., ditalini or orzo)
• 4 cups, loosely packed baby spinach
• 0.25 cup, chopped fresh parsley
• 2 tablespoons, freshly squeezed lemon juice
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 0.25 cup, grated (optional for serving) parmesan cheese

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.

3. Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.

4. Add the diced zucchini and asparagus to the pot. Cook for 2-3 minutes, allowing the vegetables to slightly soften.

5. Pour in the vegetable broth and bring the mixture to a boil.

6. Reduce the heat to medium-low and simmer uncovered for 10 minutes.

7. Stir in the cannellini beans and pasta. Continue simmering for another 8-10 minutes, or until the pasta is tender.

8. Add the baby spinach, fresh parsley, and lemon juice to the pot. Stir well to combine and cook for 1-2 minutes until the spinach wilts.

9. Season the soup with salt and black pepper to taste.

10. Ladle the soup into bowls and, if desired, sprinkle with grated parmesan cheese before serving.

Nutrition Facts

1 serving (487.4g)

Calories		264
% Daily Value*
Total Fat		8.3 g	11%
	Saturated Fat	1.9 g	10%
	Polyunsaturated Fat	1.0 g
Cholesterol		4 mg	1%
Sodium		1088 mg	47%
Total Carbohydrate		38.0 g	14%
	Dietary Fiber	8.8 g	31%
	Total Sugars	7.8 g
Protein		12.2 g	24%
Vitamin D		0.0 mcg	0%
Calcium		149 mg	11%
Iron		4.9 mg	27%
Potassium		906 mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 456 cal (27.6%%)

Protein: 291 cal (17.6%%)

Carbs: 907 cal (54.8%%)