Description
A vibrant and healthy spring minestrone soup packed with fresh herbs and seasonal vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup peas (fresh or frozen)
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup pasta (small shapes like ditalini or orzo)
- 1 cup fresh herbs (basil, parsley, and mint), chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add zucchini, green beans, and peas; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and pasta; cook until pasta is al dente.
- Stir in fresh herbs and season with salt and pepper.
- Serve hot, garnished with additional herbs if desired.
Notes
- Feel free to add any seasonal vegetables you have on hand.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a heartier version, add more beans or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Spring Minestrone, Fresh Herbs, Healthy Soup, Italian Cuisine