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Fresh Spring Vegetable Minestrone Soup

fresh spring vegetable minestrone soup - featured image
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A light, vibrant, and wholesome minestrone soup featuring fresh spring vegetables, beans, and pasta, perfect for a quick and healthy dinner.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 cup yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup carrots, diced
  • 1 cup celery stalks, diced
  • 1 cup fresh zucchini, cut into small cubes
  • 1 cup fresh snap peas, trimmed and halved
  • 1 (14.5-ounce) can diced tomatoes (San Marzano recommended)
  • 6 cups low-sodium vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup small pasta such as ditalini or small shells
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • Grated Parmesan cheese (optional, for serving)
  • Juice of half a lemon
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large stockpot over medium heat until shimmering, about 2 minutes.
  2. Add chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes until vegetables soften and onions turn translucent, stirring occasionally.
  3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Add diced zucchini and snap peas. Cook for 3-4 minutes until they start to soften but remain vibrant.
  5. Pour in canned diced tomatoes with their juices and stir to combine.
  6. Add vegetable broth and bring to a gentle boil over medium-high heat.
  7. Add cannellini beans, reduce heat to medium-low, cover, and simmer for 15 minutes to blend flavors.
  8. Meanwhile, cook pasta separately in salted boiling water according to package instructions until al dente (about 7-9 minutes). Drain and set aside.
  9. Season soup with salt and freshly ground black pepper to taste.
  10. Optional: Use an immersion blender to blend about one-third of the soup for a creamy texture without cream. Alternatively, blend a few cups in a regular blender and return to the pot.
  11. Stir cooked pasta into the soup just before serving to prevent mushiness.
  12. Stir in chopped basil and parsley.
  13. Squeeze fresh lemon juice over the soup and stir.
  14. Ladle into bowls and top with grated Parmesan cheese if desired. Serve warm.

Notes

Cook pasta separately and add just before serving to avoid mushiness. Use fresh spring vegetables for best flavor. For vegan version, omit Parmesan and use vegan broth. You can freeze the soup base without pasta for up to 3 months.

Nutrition

Keywords: minestrone soup, spring vegetable soup, healthy soup, easy dinner, vegetarian soup, gluten-free option, vegan option, quick soup

Find it online: https://hungermind.com/fresh-spring-vegetable-minestrone-soup-recipe-easy-healthy-dinner-ideas/