Spring Minestrone Soup
Description
A light, fresh, and colorful soup loaded with seasonal vegetables, beans, and small pasta in a flavorful broth. This spring version is brighter and lighter than traditional minestrone—perfect for a healthy, comforting meal 💚
Ingredients (Serves 3–4)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup asparagus, cut into pieces
- 1 cup zucchini, chopped
- 1 cup green beans or snap peas
- 2 cups baby spinach
- 1 can (15 oz) white beans, drained
- 1 cup cherry tomatoes, halved
- ½ cup small pasta (ditalini or elbow)
- 4 cups vegetable broth
- 1 tbsp lemon juice 🍋
- 1 tsp Italian seasoning
- Salt & black pepper to taste
For Garnish
- Grated Parmesan cheese
- Fresh parsley or basil
Instructions
1. Sauté Base
- Heat olive oil in a pot
- Add onion and cook 2–3 minutes
- Add garlic and sauté for 30 seconds
2. Cook Vegetables
- Add asparagus, zucchini, and green beans
- Cook for 4–5 minutes until slightly tender
3. Add Broth & Pasta
- Pour in vegetable broth
- Add pasta, tomatoes, and Italian seasoning
- Simmer for 8–10 minutes
4. Add Beans & Greens
- Stir in white beans and spinach
- Cook for 2–3 minutes until spinach wilts
5. Finish
- Add lemon juice
- Adjust salt & pepper
- Serve hot with Parmesan & herbs
Servings
- Serves 3–4 people
Nutritional Info (per serving approx)
- Calories: ~250–320
- Carbs: ~35–45g
- Protein: ~10–12g
- Fat: ~6–10g
Tips
- Use fresh seasonal veggies for best taste
- Don’t overcook pasta (it should stay firm)
- Add more broth if it thickens too much
- Finish with lemon for a fresh flavor boost
Benefits
✔ Rich in fiber & nutrients
✔ Light but filling
✔ Great for digestion
✔ Perfect for clean eating
Q&A
Q: Can I make it vegan?
Yes—just skip Parmesan or use vegan cheese.
Q: Can I store leftovers?
Yes—up to 3 days in fridge.
Q: Can I freeze it?
Yes, but pasta may soften—best to freeze without pasta.
Q: Can I add protein?
Yes—add chicken, beans, or tofu.