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Spring Green Minestrone Soup

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A vibrant, fresh minestrone soup packed with spring vegetables, beans, and pasta, finished with basil pesto and lemon for a light, comforting meal. Perfect for family gatherings, weeknight dinners, or gifting to a friend in need of a little sunshine.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin)
  • 1 large leek, white and pale green parts only, thinly sliced (or 1 small onion)
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • Salt and freshly ground black pepper, to taste
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup zucchini, diced (about 1 small)
  • 1 cup fresh or frozen peas
  • 1 cup baby spinach or chopped Swiss chard
  • 1 small bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 medium Yukon Gold potatoes, diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2/3 cup small pasta (ditalini, orzo, or small shells)
  • 6 cups vegetable broth
  • 1/3 cup fresh basil pesto
  • 1 lemon, zest and juice
  • Fresh herbs (basil, parsley, or dill), for garnish
  • Grated Parmesan cheese, for serving (optional, skip for vegan or use dairy-free cheese)

Instructions

  1. Wash and dry all produce. Slice leek (or onion), mince garlic, and dice carrots, celery, potatoes, and zucchini. Trim and chop green beans and asparagus. If using Swiss chard, remove stems and chop leaves.
  2. Heat olive oil in a large soup pot over medium heat. Add leek, carrots, and celery. Sprinkle with salt and cook, stirring often, for 5-6 minutes until softened and fragrant. Add garlic and cook for 1 minute more.
  3. Add diced potatoes and stir to coat. Pour in vegetable broth and bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
  4. Stir in green beans, asparagus, zucchini, and cannellini beans. Simmer for another 8-10 minutes, until veggies are crisp-tender and potatoes are cooked through but not mushy. Add more broth or water if needed.
  5. Stir in pasta and cook for 7-8 minutes (or according to package directions), stirring occasionally. For leftovers, cook pasta separately and add just before serving.
  6. Stir in peas and baby spinach or Swiss chard. Cook for 2-3 minutes until peas are bright green and greens are wilted. Taste and adjust seasoning.
  7. Remove from heat and stir in basil pesto and lemon zest and juice. Add red pepper flakes if desired.
  8. Ladle into bowls and top with grated Parmesan, extra pesto, and fresh herbs. Serve with crusty bread if desired.

Notes

Add peas and greens at the end for vibrant color. Cook pasta separately for leftovers to prevent sogginess. Taste and adjust seasoning before serving. Use any fresh spring veggies you have on hand. For vegan or gluten-free, use dairy-free cheese and gluten-free pasta. Soup thickens as it sits; add extra broth when reheating.

Nutrition

Keywords: spring minestrone, green minestrone, vegetarian soup, spring vegetable soup, easy minestrone, healthy soup, pesto soup, Italian soup, gluten-free option, vegan option

Find it online: https://elvafood.com/spring-green-minestrone-soup-recipe-easy-fresh-veggie-dinner/