Spring Minestrone
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.
Add the diced zucchini and asparagus to the pot. Cook for 2-3 minutes, allowing the vegetables to slightly soften.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to medium-low and simmer uncovered for 10 minutes.
Stir in the cannellini beans and pasta. Continue simmering for another 8-10 minutes, or until the pasta is tender.
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.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and, if desired, sprinkle with grated parmesan cheese before serving.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 9289 mg | 404% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 54.7 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 933 mg | 72% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 6322 mg | 135% | |
*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.
