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Spring Vegetable Minestrone Soup Recipe

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4.4 from 10 reviews

This vibrant Spring Minestrone Soup recipe swaps out traditional hearty ingredients for fresh spring vegetables including peas, asparagus, leeks, and a hint of lemon juice, creating a light, flavorful, and nutritious soup perfect for the season.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped leek, white and light green part only
  • ½ cup chopped carrot
  • ¼ cup chopped celery
  • 3 garlic cloves, pressed or grated

Seasonings

  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon red pepper flakes

Liquids and Herbs

  • 3 cups chicken broth or vegetable broth
  • 2 cups water
  • ¼ cup chopped fresh dill, plus more for garnish

Main Ingredients

  • 1 15-ounce can cannellini or Great Northern beans, drained and rinsed
  • 2 cups chopped kale or spinach
  • 1 cup asparagus, trimmed and cut into ¾-inch pieces
  • ¼ cup frozen peas
  • 2 cups cooked elbow macaroni
  • 1 tablespoon lemon juice, from ½ lemon

To Serve

  • ⅓ cup grated Parmesan cheese

Instructions

  1. Soften the vegetables: Heat 2 tablespoons of extra virgin olive oil in a 5-quart Dutch oven or large pot over medium heat. Add 1 cup of chopped leeks, ½ cup chopped carrots, ¼ cup chopped celery, and 3 pressed or grated garlic cloves. Season with 2 teaspoons of kosher salt, ½ teaspoon freshly ground black pepper, and ⅛ teaspoon red pepper flakes. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes.
  2. Add the broth and dill: Stir in 3 cups of chicken or vegetable broth, 2 cups of water, and ¼ cup of chopped fresh dill. Bring the mixture to a boil, then reduce heat to a simmer and cook for 5 minutes to develop the flavors.
  3. Add remaining ingredients: Add 1 can (15 ounces) of drained and rinsed cannellini or Great Northern beans, 2 cups chopped kale or spinach, 1 cup chopped asparagus, and ¼ cup frozen peas. Bring back to a simmer, then stir in 2 cups of cooked elbow macaroni and 1 tablespoon of fresh lemon juice. Cook for an additional 3 to 5 minutes until everything is heated through and tender.
  4. Finish and serve: Taste the soup and adjust seasoning with additional lemon juice, dill, salt, or pepper as desired. Ladle the soup into bowls and top each serving with approximately 1 tablespoon of grated Parmesan cheese and a sprinkle of fresh dill for garnish. Serve warm.

Notes

  • Substitute the chicken broth with vegetable broth for a vegetarian or vegan option (omit Parmesan or use vegan cheese alternative).
  • Use gluten-free pasta to make the soup gluten free.
  • For a creamier texture, mash some of the beans before adding them in.
  • Fresh dill enhances the spring flavors but can be replaced with parsley if unavailable.
  • This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://recipesbyliza.com/spring-vegetable-minestrone-soup-recipe/