Name: Spring Minestrone Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 Yukon gold potatoes, diced; 3 cloves garlic, minced; 1 zucchini, diced; 1 teaspoon Italian seasoning; Salt and black pepper, to taste; 6 cups vegetable broth; 1 can (15 oz) cannellini beans, rinsed and drained; 3/4 cup ditalini pasta; 2 cups baby spinach; 1 cup asparagus, trimmed and chopped; 1 cup frozen peas; 1/3 cup grated Parmesan cheese; 2 tablespoons basil pesto; 1 tablespoon lemon juice

Description

A vibrant and nourishing Spring Minestrone Soup featuring seasonal vegetables like asparagus, zucchini, and peas, paired with pasta and cannellini beans, finished with pesto, Parmesan, and lemon for a fresh, satisfying bowl.

Ingredients

2 tablespoons olive oil

1 yellow onion, diced

2 carrots, diced

2 celery stalks, diced

2 Yukon gold potatoes, diced

3 cloves garlic, minced

1 zucchini, diced

1 teaspoon Italian seasoning

Salt and black pepper, to taste

6 cups vegetable broth

1 can (15 oz) cannellini beans, rinsed and drained

3/4 cup ditalini pasta

2 cups baby spinach

1 cup asparagus, trimmed and chopped

1 cup frozen peas

1/3 cup grated Parmesan cheese

2 tablespoons basil pesto

1 tablespoon lemon juice

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Instructions

In a large pot over medium-high heat, warm the olive oil. Add onion, carrot, celery, and potatoes. Sauté for about 5 minutes, stirring occasionally. Add garlic in the last minute and cook until fragrant.
Stir in zucchini, Italian seasoning, salt, and pepper. Cook for 2 minutes.
Pour in vegetable broth. Add cannellini beans and ditalini pasta. Bring to a boil, then reduce heat and simmer for 8–10 minutes until pasta is al dente and potatoes are tender.
Stir in spinach, asparagus, and frozen peas. Cook for 2 minutes to maintain vibrant color and crisp-tender texture.
Stir in Parmesan cheese, pesto, and lemon juice. Taste and adjust seasoning as needed.
Ladle soup into bowls and garnish with fresh basil leaves and additional Parmesan if desired.

Notes

To make it vegan, use dairy-free pesto and omit Parmesan or use a plant-based alternative.
For a gluten-free version, substitute pasta with gluten-free or legume-based pasta.
Leftovers taste even better the next day—store in the fridge for up to 4 days or freeze for up to 3 months.
Thin the soup with extra broth or water if it thickens after storing.
Customize with your favorite seasonal greens or proteins like chicken or sausage.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 620mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 11g
Cholesterol: 5mg