Spring Minestrone Soup

Spring is here, and with it comes a renewed sense of energy and vitality, reflected beautifully in a bowl of Spring Minestrone Soup. This recipe captures the essence of the season through bright, fresh vegetables that bring joy to your table. Each ingredient works together harmoniously, reminding us of how hearty and comforting a soup can be without feeling heavy. The vibrant colors and rich flavors are sure to lift your spirits and warm your heart.

Whether you’re cooking for a cozy family meal or looking to impress friends at a gathering, this soup is adaptable, simple, and filled with healthful ingredients. As you gather your fresh produce, you’ll find yourself inhaling that delightful aroma of sautéing vegetables, making the kitchen feel like a haven. So, let’s get started on this delightful journey to crafting a nourishing bowl of Spring Minestrone Soup, where every spoonful celebrates the beauty of spring!

Why This Recipe Works

Spring Minestrone Soup is a delightful medley of fresh flavors that encapsulates the essence of the season. Rooted in seasonal ingredients, each component has been thoughtfully selected to not only complement one another but also to nourish the body and soul. The balance of vegetables, beans, and pasta creates a satisfying meal that’s light yet filling, ensuring that every spoonful is a celebration of spring.

Why You’ll Love This Spring Minestrone Soup

You’ll fall in love with this Spring Minestrone Soup for its vibrant colors, fresh taste, and comforting warmth. The combination of spring vegetables, creamy cannellini beans, and the aromatic touch of basil pesto makes it a perfect dish for any meal, whether it’s a casual lunch or an elegant dinner. Plus, it’s a fantastic way to pack in nutrients without sacrificing flavor.

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
• Garnish: fresh basil and additional Parmesan cheese

Cooking Steps

Heat the Base Vegetables

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, diced carrot, diced celery, and diced Yukon gold potatoes to the pot. Sauté for about 5 minutes, stirring occasionally until the vegetables begin to soften.

Add Garlic and Seasonings

Stir in the minced garlic along with the dried Italian seasoning, kosher salt, and black pepper. Cook for another minute, letting the garlic fragrant the air before moving on to the next step.

Incorporate Zucchini and Broth

Add the diced zucchini to the pot and cook for about 2 minutes, allowing it to soften slightly. Then, pour in the 7 cups of vegetable broth and add the rinsed cannellini beans and ditalini pasta. Bring the mixture to a boil.

Simmer to Perfection

Reduce the heat to low and let the soup simmer for 8 to 10 minutes, or until the pasta is al dente and the potatoes are tender.

Brighten It Up!

Stir in the chopped spinach, asparagus, and frozen peas, cooking for an additional 2 minutes. The spring colors and fresh textures will begin to shine at this stage.

Final Touches

Remove the pot from the heat and add the grated Parmesan cheese, basil pesto, and lemon juice. Stir everything until it’s all combined. Taste the soup and adjust seasoning with additional salt and pepper if needed.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh basil and extra Parmesan cheese to elevate the flavor and presentation.

Serving Suggestions

This Spring Minestrone Soup can be enjoyed on its own or paired with a crusty sourdough bread for a heartier meal. Top it with a drizzle of extra virgin olive oil or a sprinkle of red pepper flakes for an additional kick.

Tips for Success

• Fresh Ingredients: Use the freshest vegetables you can find; it makes a significant difference in flavor.
• Cook Pasta Separately: If you prefer a firmer pasta, consider cooking the ditalini separately and adding it just before serving to avoid overcooking.
• Custom Spice Level: Adjust the spices according to your taste. If you love heat, adding a pinch of crushed red pepper can be a great addition.

Variations

• Add Proteins: Shredded rotisserie chicken or diced tofu can be added for a protein boost.
• Different Greens: Substitute spinach with kale or Swiss chard for a different nutrient profile and flavor.
• Change the Beans: Feel free to swap out the cannellini beans for navy or black beans based on preference.

FAQs

1. Can I freeze Spring Minestrone Soup?
Yes, this soup freezes well! Just allow it to cool completely before transferring it to airtight containers.

2. How long does Spring Minestrone Soup last in the fridge?
In the refrigerator, it will last about 3-4 days when stored in an airtight container.

3. Can I use other vegetables in the soup?
Absolutely! Spring Minestrone is versatile; feel free to substitute in any seasonal veggies you have on hand.

4. Is this soup vegan?
Yes, this recipe can be made vegan by omitting the cheese or using a plant-based alternative.

5. What can I serve with Spring Minestrone Soup?
This soup pairs wonderfully with a fresh salad or a grilled cheese sandwich for a comforting meal.

Enjoy the freshness of spring in every bowl of this Spring Minestrone Soup, delighting your senses while satisfying your nutritional needs. Each ingredient contributes to a symphony of flavors, making it a favorite among cooking enthusiasts. Whether you whip it up for a family gathering or a quiet night in, this soup is sure to be a winner.

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