Description

This Spring Minestrone Soup is a vibrant, hearty, and nutritious dish perfect for welcoming the warmer months. Packed with fresh spring vegetables, tender potatoes, cannellini beans, and ditalini pasta, all simmered in a flavorful vegetable broth and finished with Parmesan cheese, basil pesto, and lemon juice for a bright, fresh taste. It’s a comforting yet light meal that’s easy to prepare and perfect for a family dinner.

Ingredients

Scale

Vegetables and Aromatics

1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, diced
1 celery rib, diced
1 cup diced Yukon gold potatoes (about 1 medium small potato)
3 cloves garlic, minced
1 medium zucchini, diced
1 1/2 cups chopped spinach
1 cup chopped asparagus
1/2 cup frozen peas

Seasonings and Herbs

1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
Fresh basil (for garnish)

Pantry Items

7 cups vegetable broth
15 oz can cannellini beans, rinsed and drained
1/2 cup ditalini pasta
1/4 cup Parmesan cheese
3 tablespoons basil pesto
Additional Parmesan cheese (for serving)

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Instructions

Saute Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, diced carrot, celery, and Yukon gold potatoes. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften. Add the minced garlic and cook for another minute, stirring frequently, until fragrant.
Add Zucchini and Seasonings: Stir in the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Cook for 2 minutes, stirring occasionally to blend the flavors.
Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed cannellini beans and ditalini pasta. Stir to combine everything, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 8 to 10 minutes, or until the pasta is al dente and potatoes are tender.
Add Spring Greens: Add the chopped spinach, asparagus, and frozen peas to the pot. Simmer for another 2 minutes until the vegetables are tender yet still vibrant in color.
Finish with Flavor: Stir in the Parmesan cheese, basil pesto, and lemon juice. Mix well until the cheese has melted and the pesto is fully incorporated. Taste the soup and adjust salt and pepper as needed.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve warm and enjoy this fresh, spring-inspired comfort soup.

Notes

You can substitute ditalini pasta with small elbow macaroni or other small pasta shapes if desired.
For a vegan version, omit the Parmesan cheese and use a vegan pesto.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Adding the spinach, asparagus, and peas towards the end helps retain their vibrant color and texture.
If you prefer a thicker soup, use less broth or slightly increase the amount of pasta.