Description
A vibrant and hearty Spring Minestrone Soup bursting with fresh seasonal vegetables, beans, and herbs. This nourishing Italian-inspired soup features tender asparagus, peas, potatoes, and greens in a flavorful vegetable broth with a hint of lemon, perfect for the transition from chilly to warmer days. Ready in about 35 minutes, it’s a wholesome, comforting meal packed with nutrients and bright spring flavors.
Ingredients
Scale
Vegetables
- 2 leeks (white & pale-green parts only)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 2-3 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
Canned & Packaged
- 1 15-ounce can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 15-ounce can Great Northern beans, drained and rinsed
- 1 cup ditalini or other small shaped pasta
Oils
- 1 tablespoon olive oil
Instructions
- Sauté Vegetables: In a large stockpot or Dutch oven over medium-high heat, warm 1 tablespoon of olive oil. Add the leeks, carrots, and celery, seasoning with a pinch of salt. Sauté for 5-6 minutes, stirring occasionally until the vegetables start to soften and release their aroma.
- Add Potatoes and Broth: Stir in the minced garlic, diced potatoes, thyme sprigs or dried thyme, 1 teaspoon salt, vegetable broth, and undrained diced tomatoes. Bring the mixture to a rolling boil.
- Simmer Soup: Reduce the heat to low, partially cover the pot, and let the soup simmer gently for 8-10 minutes until the potatoes become just tender but not falling apart.
- Prepare Asparagus: While the soup simmers, trim the asparagus and cut it into 1-inch pieces ready to add to the soup.
- Add Pasta and Remaining Vegetables: Once the potatoes are nearly tender, stir in the pasta, asparagus pieces, peas, rinsed Great Northern beans, and fresh parsley. Return the pot to a simmer and cook for about 3 minutes until the pasta is al dente, and asparagus is tender.
- Wilt Greens and Finish: Add chopped leafy greens to the soup and cook for an additional 1 minute until the greens are wilted. Remove the pot from heat and stir in 1 tablespoon of lemon juice to brighten the flavors just before serving.
Notes
- This Spring Minestrone Soup is packed with healthy spring vegetables and bright flavors, ideal for transitional weather when you want something warm yet fresh.
- Use fresh or frozen peas depending on availability; both will work well.
- Feel free to swap the greens with your favorite variety like kale or swiss chard for different flavor and texture.
- Adjust the amount of pasta to your preference to make the soup heartier or lighter.
- For added depth, garnish with a sprinkle of grated Parmesan cheese or a drizzle of extra virgin olive oil when serving.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- 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
