Spring Minestrone Soup
Experience the vibrant flavors of spring in every bowl of this hearty Spring Minestrone Soup! With a delightful mix of fresh vegetables, fragrant herbs, and a savory broth, this dish is perfect for cozy dinners or lively gatherings. Quick to prepare and packed with nutrients, it’s an easy way to celebrate the season’s bounty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 1 small zucchini, diced
- 1 cup fresh green beans, trimmed and cut
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup ditalini pasta (or other small pasta)
- 2 cups fresh spinach or kale
- 1 tsp dried thyme
- ½ cup fresh basil, chopped
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent (about 3–4 minutes).
- Add diced carrots, zucchini, and green beans; sauté for about 5 minutes until slightly softened.
- Pour in vegetable broth and canned diced tomatoes (including juice); stir to combine.
- Add uncooked pasta and greens; simmer for about 10 minutes or until pasta is tender.
- Stir in fresh herbs and lemon juice; season with salt and pepper before serving.
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize with seasonal veggies like asparagus or peas! A squeeze of lemon can brighten the soup's flavor. For added nutrition, consider using quinoa instead of pasta.