Description
A light and nourishing spring-inspired minestrone soup filled with fresh vegetables, beans, and pasta, finished with herbs and Parmesan for a vibrant and comforting meal.
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup asparagus, cut into pieces
- 1 cup green beans, trimmed
- 1 can (400 g) white beans or cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 cup small pasta (such as ditalini)
- 2 cups spinach or kale
- 1/3 cup Parmesan cheese, grated
- 2 tbsp fresh herbs (basil, parsley, or thyme)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until softened.
- Add zucchini, asparagus, and green beans, stirring to combine.
- Pour in vegetable broth and bring to a gentle boil.
- Add pasta and cook until tender.
- Stir in beans and greens, cooking until greens wilt.
- Season with salt and black pepper.
- Stir in Parmesan cheese and fresh herbs.
- Serve warm with extra cheese if desired.
Notes
- Use seasonal vegetables based on availability.
- Cook pasta separately to prevent it from becoming too soft.
- Add shredded chicken for extra protein.
- Stir in pesto or a splash of cream for richer flavor.
- Add extra broth when reheating as pasta absorbs liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg
