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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Spring Vegetable Minestrone Soup

Spring Vegetable Minestrone Soup

This hearty, one-pot pasta and veggie soup is a delicious celebration of Spring Vegetables. Asparagus, spinach, and leeks all shine in this vegetarian minestrone soup. It's easily made vegan by removing the cheese garnish. 

Springtime Minestrone Soup - a delicious, vegetarian recipe that packs in tons of veggies

I've been making this soup quite a bit lately and even served it at a dinner party. It's a bit rustic for a fancy party, but great for a dinner with friends. From experience, it pairs well with a Chianti Classico :) 

Springtime Minestrone Soup - a delicious, vegetarian recipe that packs in tons of veggies
Springtime Minestrone Soup - a delicious, vegetarian recipe that packs in tons of veggies

Enjoy this hearty and delicious soup!


Spring Vegetable Minestrone Soup

Makes 6 servings | Prep Time: 10 minutes | Total Time: 40 minutes

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 medium yellow onion, diced

1 leek (white and light green parts), thinly sliced

2 (15 ounce) cans chopped tomatoes

2 (15 ounce) cans cannellini beans

3 cups vegetable stock

3 cups water

1 cup ditalini pasta 

1 bunch asparagus, diced to 1 inch pieces 

4 cups baby spinach

salt & pepper

pecorino or parmesan for garnish

Instructions

Heat olive oil over medium heat in a large pot. 

Add the garlic and cook for 30 seconds. Add the onion and cook for 2 to 3 minutes, then add the leek. Sauté until leek and onion are translucent, or about 3 to 4 minutes. 

Add the tomatoes, beans, stock, and water and simmer for 10 minutes over low heat. 

Add the pasta and asparagus and simmer for an additional 10 minutes. 

Add the spinach and simmer for another 1 minute. Remove pot from heat and add salt and pepper to taste. 

Garnish with cheese, if desired. 

Serve immediately or keep in the refrigerator for up to 3 days. 
 


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