Can I make this soup ahead of time for meal prep?

Absolutely! This soup is perfect for meal prep and often tastes even better the next day. If making far in advance, consider adding the pasta when reheating rather than during initial cooking to prevent it from becoming too soft.

What can I substitute for asparagus if it's not in season?

Green beans make an excellent substitute with similar texture and cooking time. Broccoli florets or sugar snap peas also work wonderfully while maintaining that spring-like freshness.

Is there a way to make this soup heartier for bigger appetites?

You can double the beans for more protein, add an extra 1/4 cup of pasta, or include Italian sausage or shredded chicken. For a vegetarian protein boost, try adding a cup of cooked quinoa or farro.

My family doesn't like some of these vegetables. How can I adapt it?

This soup is incredibly forgiving. Skip any vegetables your family doesn't enjoy and double up on their favorites. The flavor base of onions, garlic, broth, and seasonings will still create a delicious soup regardless of which specific vegetables you include.

Spring Minestrone Soup Recipe

Name: Spring Minestrone Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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 teaspoon dried Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 7 cups vegetable broth; 15 oz can cannellini beans, rinsed and drained; 1/2 cup ditalini pasta; 1 1/2 cups chopped spinach; 1 cup chopped asparagus; 1/2 cup frozen peas; 1/4 cup Parmesan cheese; 3 tablespoons basil pesto; 2 tablespoons lemon juice; Fresh basil; Additional Parmesan cheese

Description

Enjoy a fresh and vibrant Spring Minestrone Soup packed with seasonal vegetables, tender pasta, beans, and a burst of flavor from basil pesto and Parmesan. This comforting and healthy soup is easy to make, perfect for a family meal or as a light main-course any day of the week.

Ingredients

Units Scale

Main Ingredients

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 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
7 cups vegetable broth
15 oz can cannellini beans, rinsed and drained
1/2 cup ditalini pasta
1 1/2 cups chopped spinach
1 cup chopped asparagus
1/2 cup frozen peas
1/4 cup Parmesan cheese
3 tablespoons basil pesto
2 tablespoons lemon juice

To Garnish

Fresh basil
Additional Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Saute Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and Yukon gold potatoes. Cook for 5 minutes, stirring occasionally until the vegetables start to soften. Add the minced garlic and cook for 1 minute, stirring frequently until fragrant.
Add Zucchini and Seasonings: Add the diced zucchini, dried Italian seasoning, kosher salt, and black pepper to the pot. Cook for about 2 minutes, stirring occasionally to combine the flavors.
Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the cannellini beans and ditalini pasta. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender.
Add Spring Greens: Stir in the chopped spinach, asparagus, and frozen peas. Let the soup simmer for another 2 minutes until the vegetables are just tender and retain their vibrant color.
Finish with Flavor: Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir well until the cheese is melted and the pesto is fully incorporated. Taste and add more salt and pepper if necessary.
Serve and Garnish: Ladle the soup into bowls, then garnish with fresh basil and extra Parmesan cheese as desired. Serve warm and enjoy.

Notes

For a vegetarian soup, use vegetarian Parmesan or omit it to keep it fully vegetarian.
You can substitute seasonal vegetables based on availability.
Use gluten-free pasta to make the soup gluten-free.
Leftovers keep well in the refrigerator for up to 3 days.
To make the soup vegan, omit Parmesan and use a dairy-free pesto.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 270
Sugar: 6g
Sodium: 970mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 11g
Cholesterol: 7mg