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Spring Minestrone Soup Recipe

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Spring Minestrone Soup is a light and vibrant take on the classic Italian soup, packed with seasonal vegetables, herbs, and a touch of pasta, perfect for a nourishing springtime meal.

Ingredients

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  • 1 tbsp olive oil
  • 1 leek, white and light green parts sliced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup small pasta (like ditalini or orzo)
  • 1 cup fresh or frozen peas
  • 2 cups baby spinach or kale
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional, for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add leek and garlic; sauté for 3-4 minutes until softened.
  2. Add carrots, zucchini, and green beans. Cook for 5-6 minutes, stirring occasionally.
  3. Pour in vegetable broth and water, bring to a boil.
  4. Add pasta and cook according to package instructions until al dente.
  5. Stir in peas and spinach, cook for another 2-3 minutes until wilted and peas are tender.
  6. Season with salt and pepper to taste. Remove from heat and stir in chopped basil.
  7. Serve hot with grated Parmesan and lemon wedges if desired.

Notes

  • Use whatever spring vegetables you have on hand like asparagus or fava beans.
  • Can be made gluten-free by using gluten-free pasta.
  • Leftovers keep well for 2-3 days in the fridge.

Nutrition

Find it online: https://ukfinda.com/spring-minestrone-soup-recipe/