Go Back
–+ servings
Spring Minestrone Soup Recipe

Vibrant Spring Minestrone Soup Recipe for Fresh Flavor Joy

Celebrate spring with this hearty Spring Minestrone Soup Recipe, featuring seasonal vegetables for a delicious, nourishing meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with avocado oil for a different flavor profile.
  • 1 cup Yellow Onion Shallots or leeks can be used as alternatives.
  • 1 cup Leek Ensure well-washed to remove any grit.
  • 3 cloves Garlic Fresh garlic is preferred; garlic powder can be used in a pinch.
  • 1 can (14.5 oz) Diced Tomatoes Fresh tomatoes can be used if available.
  • 1 can (14.5 oz) Cannellini Beans Other white beans like great northern can be used.
  • 4 cups Vegetable Stock Homemade vegetable broth or water can be used for lighter flavors.
  • 1 cup Water Use low-sodium broth for better flavor control.
For the Heartiness
  • 1 cup Chunky Pasta Choose small pasta shapes like cavatappi or penne; adjust cooking time based on type.
  • 1 bunch Asparagus Diced into half-inch pieces for even cooking.
  • 5 oz Spinach Kale can be used for a more robust flavor.
For Finishing Touches
  • Salt & Pepper Adjust to taste after cooking.
  • Grated Parmesan Omit for a vegan version.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 diced yellow onion and the diced white part of 1 leeks, sautéing for about 5 minutes until they become translucent.
  2. Stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.
  3. Incorporate 1 can of diced tomatoes, 1 can of drained cannellini beans, 4 cups of vegetable stock, and 1 cup of water into the pot. Stir gently to combine and bring to a simmer over low heat.
  4. Let this simmer for 10 minutes, allowing the tomatoes to break down and blend with the aromatic base.
  5. Add 1 cup of chunky pasta and 1 bunch of diced asparagus to the pot. Continue to simmer for about 10 minutes until the pasta is al dente.
  6. Stir in 5 ounces of fresh spinach and let it wilt in the heat for about 1 minute. Remove from heat and season with salt and pepper to taste.
  7. Serve hot, ladling it into bowls and garnish with a sprinkle of grated Parmesan cheese if desired.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1850IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Chop vegetables evenly to ensure they cook uniformly and enhance the texture of the soup. Adjust seasoning last to control the final taste.

Tried this recipe?

Let us know how it was!