Description
A fresh and light spring version of minestrone soup packed with seasonal vegetables, beans, and pasta for a comforting yet vibrant meal.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 15 ounces cannellini beans, rinsed and drained
- 1 cup small pasta (e.g., ditalini, baby shells)
- 1 medium zucchini, diced
- 1 cup frozen peas
- 1 cup baby spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil, chiffonaded
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook for one minute less than the package instructions indicate to keep it al dente; then drain and rinse with cold water to stop the cooking process. Set aside.
- In a large soup pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until they begin to soften, approximately 5-7 minutes.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and let it cook for about 10 minutes to allow the flavors to meld.
- Introduce the drained cannellini beans, diced zucchini, and frozen peas to the simmering soup. Continue to cook for another 2-3 minutes, just until the vegetables are tender-crisp.
- Add the baby spinach and stir until it completely wilts, which should take about 1 minute.
- Remove the soup from the heat. Stir in the fresh lemon juice and the chiffonaded basil.
- Finally, add the pre-cooked pasta to the soup. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with a generous sprinkle of grated Parmesan cheese.
Notes
- This recipe can be made vegan by omitting the Parmesan cheese garnish.
- For best flavor, use fresh spring vegetables when in season.
- The pasta is cooked separately to prevent it from becoming too soft in the soup.