Delicious Spring Minestrone with Fresh Vegetables for You

Enjoy this Spring Minestrone with Fresh Vegetables, a delightful and healthy soup capturing the essence of the season.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soups

Cuisine: Vegetarian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil High-quality extra virgin
1 large Onion Diced
2 cloves Garlic Minced

For the Vegetables

2 medium Carrots Diced
2 stalks Celery Chopped
1 medium Zucchini Diced
1 cup Peas Fresh or frozen
1 cup Asparagus Cut into bite-sized pieces

For the Broth

6 cups Vegetable Broth Preferably low-sodium

For the Protein

1 can Canned Beans Cannellini or chickpeas, drained and rinsed

For the Grains

1 cup Gluten-free Pasta Or grains like rice or quinoa

For Garnishing

1 handful Fresh Herbs Parsley, basil, or dill
1/4 cup Parmesan Cheese Grated, optional

Equipment

large pot

Method

Step-by-Step Instructions

Prep Vegetables: Wash and chop your fresh seasonal vegetables into bite-sized pieces. Aim for a vibrant mix.
Sauté the Base: Heat olive oil over medium heat, add onion and garlic, cooking until the onion is softened.
Layer Ingredients: Add celery and carrots, sauté for 5 minutes, then add zucchini and asparagus.
Simmer: Pour in vegetable broth, bring to a simmer, and cook for 5–7 minutes.
Add Beans and Pasta: Stir in drained beans and pasta or grains, cooking for another 8–10 minutes.
Finish & Serve: Remove from heat, add herbs, drizzle with olive oil, and serve warm.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Feel free to mix and match ingredients based on seasonal availability.

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