Description
This Spring Minestrone Soup is a vibrant and hearty vegetable-packed recipe perfect for a light yet satisfying meal. Combining fresh spring vegetables like asparagus, peas, kale, and aromatic herbs with tender white beans and elbow macaroni, this soup offers a delicious balance of flavors and textures. It’s made in under 30 minutes and is perfect for families looking for a nutritious and comforting dish.
Ingredients
Base Vegetables
- 2 tablespoons extra virgin olive oil
- 1 cup chopped leek (white and light green part only)
- 1/2 cup chopped carrot
- 1/4 cup chopped celery
- 3 garlic cloves, pressed or grated
Seasonings & Broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 3 cups chicken broth or vegetable broth
- 2 cups water
- 1/4 cup chopped fresh dill (+ 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
- 1/4 cup frozen peas
- 2 cups cooked elbow macaroni
- 1 tablespoon lemon juice (from ½ lemon)
- 1/3 cup grated Parmesan cheese
Instructions
- Soften the vegetables: Heat olive oil in a 5-quart Dutch oven or large pot over medium heat. Add leek, carrot, celery, garlic, kosher salt, black pepper, and red pepper flakes. Stir occasionally and cook until vegetables are softened, about 6-8 minutes.
- Add the broth and dill: Pour in chicken or vegetable broth, water, and add chopped fresh dill. Bring the mixture to a boil, then reduce to a simmer and cook gently for 5 minutes to meld flavors.
- Add remaining ingredients and finish cooking: Stir in the rinsed white beans, kale, asparagus, and frozen peas. Bring back to a simmer, then add cooked elbow macaroni and lemon juice. Cook for an additional 3-5 minutes until heated through. Adjust seasoning with additional lemon juice, dill, salt, or pepper as desired.
- Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and extra fresh dill for a bright finish.
Notes
- For a vegan version, substitute vegetable broth for chicken broth and omit the Parmesan cheese or use a plant-based alternative.
- Cook the elbow macaroni separately as directed on package, or use leftovers to save time.
- If fresh dill is not available, fresh parsley can be used as a substitute, though the flavor will differ slightly.
- Adding lemon juice at the end brightens the flavors and balances the richness of the broth and beans.
- Adjust the amount of red pepper flakes to your spice preference or omit for a milder soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
