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Spring Minestrone

Spring Minestrone

I love how light, fresh, and satisfying Spring Minestrone is! Packed with seasonal vegetables, tender pasta or beans, and bright herbs, this vibrant soup is perfect for welcoming warmer days. It’s a one-pot meal that feels comforting yet refreshing—ideal for lunch, dinner, or meal prep all season long.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 166
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 medium carrots (diced)
  • 2 stalks celery (diced)
  • 1 zucchini (diced)
  • 6 cups vegetable broth
  • 15 ounces cannellini beans (drained and rinsed)
  • 1 cup peas (frozen)
  • 1 cup baby spinach
  • ½ cup small pasta (like ditalini or baby shells)
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh basil (chiffonaded)
  • salt and pepper (to taste)
  • Parmesan (grated, for garnish)

Equipment

  • Dutch-oven or heavy bottomed soup pot

Method
 

Instructions
  1. Cook the pasta 1 minute less than the package suggests, then drain and rinse it with cold water. Set aside.
  2. Heat olive oil in a large Dutch-oven or heavy bottomed soup pot over medium heat.
  3. Sauté the onion, carrots and celery and cook for 4-5 minutes or until the onion is softened but not brown.
  4. Add the garlic and cook for an additional minute or until fragrant.
  5. Pour in vegetable broth and bring to a simmer. Simmer, covered, for about 10 minutes.
  6. Stir in cannellini beans, zucchini, and peas, and cook at a simmer for 2–3 minutes.
  7. Add spinach and cook until just wilted, about 1 minute.
  8. Stir in lemon juice and fresh basil. Season with salt and pepper to taste.
  9. Serve hot with grated Parmesan.