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. 

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 dinner recipe.

What is Minestrone Soup?

Minestrone soup is a thick, hearty Italian soup that usually has pasta or rice along with vegetables, beans, onions, tomatoes, and stock. Minestrone is very flexible and can be made with many types of vegetables, based on the seasonality and availability of ingredients. There is no one official Italian minestrone soup recipe. It’s often vegetarian, although some recipes contain meat (especially pancetta and other pork products that can season the broth) and animal stocks.

Minestrone is an affordable soup to make as it is made with pantry ingredients and can be adapted to include the vegetables you have on hand. It also develops flavor over time - meaning it’s packs well for lunch the next day.

Vegetarian Recipes for Spring

I really love fresh spring veggies. If you love a veggie heavy spring recipe, I’d recommend you check out these recipes:



Springtime Minestrone Soup - a delicious, vegetarian dinner recipe.

Enjoy this hearty and delicious soup springtime minestrone soup.


Yield: 6 servings

Spring Vegetable Minestrone

This hearty, one-pot pasta and veggie soup is a delicious celebration of spring vegetables.

prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • leek, thinly sliced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 2 cans (14.5 ounces each) cannellini beans
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup pasta
  • 1 bunch asparagus, diced into 1/2 inch pieces
  • 5 ounces spinach
  • salt & pepper, to taste
  • 1 cup grated parmesan

instructions

  1. Heat olive oil over medium heat in a large pot.
  2. 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.
  3. Add the tomatoes, beans, stock, and water and simmer for 10 minutes over low heat.
  4. Add the pasta and asparagus and simmer for an additional 10 minutes.
  5. Add the spinach and simmer for another 1 minute. Remove pot from heat and add salt and pepper to taste.
  6. Garnish with cheese, if desired.

calories

710

fat (grams)

11

carbs (grams)

92

protein (grams)

38

sugar (grams)

6

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Spring Minestrone Soup