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Spring Minestrone Soup

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A light and vibrant spring minestrone soup packed with fresh vegetables, beans, and herbs in a flavorful broth, perfect for a nourishing one-pot meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut
  • 1 cup peas (fresh or frozen)
  • 1 can white beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 cup small pasta (such as ditalini or elbow)
  • 2 cups fresh spinach or kale
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Italian herbs
  • 1 tablespoon lemon juice
  • 1/4 cup grated parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion, garlic, carrots, and celery until softened and fragrant.
  3. Add zucchini, green beans, and peas, stirring for a few minutes.
  4. Pour in vegetable broth and bring to a gentle boil.
  5. Add pasta and cook until tender.
  6. Stir in white beans and spinach or kale, letting them warm through.
  7. Season with salt, black pepper, and Italian herbs.
  8. Add lemon juice to brighten the flavor.
  9. Serve hot, topped with parmesan cheese if desired.

Notes

  • Cook pasta separately to prevent it from becoming mushy.
  • Use seasonal vegetables like asparagus or leeks for variation.
  • Add shredded chicken for extra protein if desired.
  • Skip parmesan or use a plant-based version to keep it vegan.
  • Freeze without pasta for best texture when reheating.

Nutrition

Find it online: https://juliameals.com/spring-minestrone-soup/