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 dinner recipe.

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 :) 

minestrone3 (1 of 1).jpg
Springtime Minestrone Soup - a delicious, vegetarian dinner recipe.

Enjoy this hearty and delicious soup!


print recipe
Spring Vegetable Minestrone Soup
This hearty, one-pot pasta and veggie soup is a delicious celebration of spring vegetables.
Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 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 (ditalini or other small shape)
  • 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.
Details
Prep time: Cook time: Total time: Yield: 6 servings

Have you connected with me on InstagramPinterest, and Facebook?