Spring Minestrone

Celebrate the vibrant flavors of the season with this hearty yet light Spring Minestrone. Bursting with a medley of colorful vegetables like zucchini, asparagus, carrots, and spinach, this soup is as nourishing as it is delicious. A base of aromatic olive oil, garlic, and onions lays the foundation, while tender cannellini beans and al dente pasta add comforting texture. A splash of fresh lemon juice and a sprinkle of parsley brighten every spoonful, making it the perfect dish for welcoming warmer days. Ready in just 45 minutes, this vegetarian-friendly recipe is easy to prepare, packed with nutrients, and ideal for weeknight dinners or meal prep. Serve it with a drizzle of olive oil, a crack of black pepper, and optional grated parmesan for an irresistible finishing touch.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, sliced into thin rounds carrot
• 2 medium, sliced celery stalks
• 1 medium, diced zucchini
• 1 bunch, ends trimmed and cut into 1-inch pieces asparagus
• 6 cups vegetable broth
• 1 15-ounce can, drained and rinsed canned cannellini beans
• 1 cup, uncooked small pasta (e.g., ditalini or orzo)
• 4 cups, loosely packed baby spinach
• 0.25 cup, chopped fresh parsley
• 2 tablespoons, freshly squeezed lemon juice
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 0.25 cup, grated (optional for serving) parmesan cheese

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.

Step 3

Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.

Step 4

Add the diced zucchini and asparagus to the pot. Cook for 2-3 minutes, allowing the vegetables to slightly soften.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to medium-low and simmer uncovered for 10 minutes.

Step 7

Stir in the cannellini beans and pasta. Continue simmering for another 8-10 minutes, or until the pasta is tender.

Step 8

Add the baby spinach, fresh parsley, and lemon juice to the pot. Stir well to combine and cook for 1-2 minutes until the spinach wilts.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Ladle the soup into bowls and, if desired, sprinkle with grated parmesan cheese before serving.

Nutrition Facts

Serving size	(2937.5g)

Amount per serving	% Daily Value*
Calories	2246.9

Total Fat 54.2g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 7.1g
Cholesterol 22.2mg	0%
Sodium 9288.7mg	0%
Total Carbohydrate 363.2g	0%
Dietary Fiber 55.5g	0%
Total Sugars 54.7g
Protein 91.0g	0%

Vitamin D 0IU	0%
Calcium 932.8mg	0%
Iron 20.8mg	0%
Potassium 6321.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 15.8%

Carbs: 63.0%