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5 from 3 votes

Spring Minestrone Soup Recipe

Recipe from Two Peas and Their Pod

Fresh, flavorful, and nourishing, this soup brings the best of spring right to your bowl. You will love the combination of spring vegetables, white beans, pasta, basil pesto, zesty lemon, and Parmesan cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Keyword: minestrone soup, pasta, pesto, vegetables
Servings: 6
Calories: 281kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 cup diced Yukon gold potatoes, (about 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 Parmesan cheese

Instructions

  • In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, potatoes and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Add the zucchini, Italian seasoning, salt, and pepper. Cook for 2 minutes.
  • Add the vegetable broth, beans, and pasta. Bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender.
  • Stir in the spinach, asparagus, peas and cook for 2 minutes.
  • Add the Parmesan cheese, pesto, and lemon juice. Stir until combined. Taste and season with salt and pepper, if necessary.
  • Ladle into bowls and serve. Garnish with fresh basil and extra Parmesan cheese.

Notes

Variations: Feel free to mix up the vegetables. Bell peppers, mushrooms, and yellow squash are all good options. Use gluten-free pasta if you need the recipe to be gluten-free. 
Storing: Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. 

Nutrition

Calories: 281kcal | Carbohydrates: 44g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 1202mg | Potassium: 803mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3507IU | Vitamin C: 26mg | Calcium: 159mg | Iron: 4mg