Go Back
A vibrant bowl of {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} featuring asparagus, peas, and a wooden spoon.

Vibrant Spring Minestrone Soup

A refreshing and light take on classic minestrone, this soup is bursting with the fresh flavors of seasonal spring vegetables and a savory broth. It's a nourishing and satisfying meal perfect for a crisp spring day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Yellow Onion medium, finely diced
  • 2 Carrots medium, peeled and diced
  • 2 Celery Stalks diced
  • 3 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1 can Diced Tomatoes 14.5 oz, undrained
  • 6 cups Vegetable Broth low sodium
  • 1/2 cup Small Pasta such as ditalini, small shells, or elbow macaroni
  • 1 cup Green Beans fresh, trimmed and cut into 1-inch pieces
  • 1 cup Asparagus Spears fresh, tough ends snapped off, cut into 1-inch pieces
  • 1 cup Frozen Peas
  • 1 can Cannellini Beans 15 oz, rinsed and drained
  • 4 cups Fresh Spinach roughly chopped (or kale)
  • 1/4 cup Fresh Basil chopped, for garnish
  • 2 tbsp Fresh Parsley chopped, for garnish
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • Optional Parmesan Cheese grated, for serving

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife

Method
 

Sauté Aromatics
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened.
  2. Add minced garlic and dried oregano. Cook for another 1 minute until fragrant.
Build the Broth
  1. Pour in the diced tomatoes (undrained) and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to a simmer. Season with salt and black pepper.
Add Pasta and Vegetables
  1. Add the small pasta and green beans to the simmering soup. Cook for 8 minutes, or until the pasta is al dente and the green beans are tender-crisp.
  2. Stir in the asparagus pieces and frozen peas. Continue to cook for another 3-5 minutes, until the asparagus is tender and bright green.
  3. Add the rinsed cannellini beans and fresh spinach. Cook for 2-3 minutes, stirring gently, until the spinach has wilted and the beans are heated through.
Serve
  1. Taste and adjust seasonings as needed. Ladle the vibrant spring minestrone soup into bowls. Garnish with fresh chopped basil, parsley, and a sprinkle of grated Parmesan cheese, if desired. Serve immediately.

Notes

This soup is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb more liquid over time, so you might want to add a splash of extra broth when reheating. For an even heartier soup, you can add cooked chicken or chickpeas along with the cannellini beans.