Description
A vibrant and hearty Spring Minestrone Soup featuring fresh seasonal vegetables, beans, and herbs simmered in a flavorful vegetable broth, perfect for a nourishing and comforting meal during the spring season.
Ingredients
Scale
Vegetables
- 2 leeks (white & pale-green parts only)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 2 to 3 medium red potatoes (2-3 cups diced)
- 1 bunch asparagus cut into 1-inch pieces (1-2 cups)
- 1 cup peas (fresh or frozen)
- 2 cups greens (spinach, kale, mustard greens, arugula or swiss chard)
Herbs & Seasonings
- 2 to 3 fresh thyme sprigs or 1 teaspoon dried thyme
- 1 teaspoon salt
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
Liquids & Canned Goods
- 1 tablespoon olive oil
- 1 15-ounce can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 15-ounce can Great Northern beans, drained and rinsed
Other
- 1 cup ditalini or other small shaped pasta
Instructions
- Sauté the Base Vegetables: In a large stockpot or Dutch oven over medium-high heat, heat the olive oil. Add the leeks, chopped carrots, and celery, sautéing for 5-6 minutes until they begin to soften. Season lightly with a pinch of salt to enhance the flavors.
- Add Broth and Potatoes: Add the minced garlic, diced red potatoes, thyme sprigs (or dried thyme), salt, vegetable broth, and undrained diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 8-10 minutes until the potatoes are just tender.
- Prepare Asparagus: While the soup simmers, trim and chop the asparagus into 1-inch pieces, preparing them to be added to the soup.
- Add Remaining Ingredients and Simmer: Once the potatoes are tender, stir in the ditalini pasta, chopped asparagus, peas, rinsed Great Northern beans, and fresh parsley. Return the soup to a simmer and cook for an additional 3 minutes, or until the asparagus is tender and the pasta is fully cooked.
- Incorporate Greens and Finish: Stir in the chopped greens (such as spinach or kale) and cook for about 1 minute until they wilt. Remove the soup from heat and stir in the fresh lemon juice for a bright finishing touch before serving.
Notes
- This Spring Minestrone Soup is packed with healthy spring vegetables and bright flavors.
- It’s perfect for the sometimes still-chilly days of the season, offering a nourishing and flavorful meal.
- The soup is ready in about 30 to 35 minutes, making it ideal for a quick, wholesome lunch or dinner.
Nutrition
- Serving Size: 1 cup (approx. 240 g)
- Calories: 300 kcal
- Sugar: 7 g
- Sodium: 1258 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
