Description
A vibrant and nourishing Spring Minestrone Soup featuring fresh spring vegetables, beans, and herbs simmered to perfection in a flavorful broth. This wholesome soup is perfect for cool spring days and ready in about 35 minutes, offering a comforting meal full of texture and bright 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)
- 2 tablespoons fresh parsley (chopped)
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
- 2 to 3 fresh thyme sprigs or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Sauté Vegetables: In a large stockpot or Dutch oven over medium-high heat, heat olive oil and sauté leeks, carrots, and celery for 5-6 minutes until they begin to soften, seasoning with a pinch of salt.
- Add Potatoes and Broth: Add minced garlic, diced 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 low, partially cover, and simmer for 8-10 minutes until the potatoes are just tender.
- Prepare Asparagus: While the soup simmers, trim the asparagus and cut into 1-inch pieces.
- Add Pasta and Remaining Ingredients: Stir in ditalini pasta, asparagus pieces, peas, rinsed Great Northern beans, and chopped fresh parsley. Return the soup to a simmer and cook for an additional 3 minutes until the asparagus is tender and the pasta is cooked through.
- Wilt Greens and Finish: Stir in the greens (spinach or choice of leafy greens) and cook for about 1 minute until wilted. Remove the soup from heat and stir in the lemon juice before serving.
Notes
- This soup showcases the freshness of spring vegetables with bright herbs and a hearty bean base for a nourishing meal.
- Ideal for transitional weather when it’s still a bit chilly outside but you want a lighter, vegetable-forward soup.
- Use fresh or frozen peas based on availability; fresh asparagus adds a wonderful seasonal note to this soup.
- For a gluten-free option, substitute the pasta with gluten-free varieties or omit it.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- 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
