Spring Vegetable Minestrone Soup
A hearty minestrone soup recipe filled with fresh spring vegetables, white beans, and small pasta. Spring minestrone makes a delicious one-pot vegetarian meal.
Minestrone soup has long been a favorite dinner in our house. All the veggies, beans, and pasta are small, which makes it easy for the kids to eat. We’ve been dealing with strep throat around here, so a soup packed with healthy nutrients was just what we needed this week. For the past few months I’ve been making this a la Ina Garten: with butternut squash. Now that spring has sprung I wanted to give the soup a little update. Minestrone is a great dinner option because it is so versatile. Once you get the basic method and key ingredients down, you can switch up the veggies for any you have around.
I love leeks and asparagus is in season now. Some fresh green peas would be nice in here too! I love using leeks. They are a bit like onions but with a milder and unique flavor that is really lovely in soups. One pot meals like this hearty and fresh minestrone soup make me so happy. There are loads of real, whole food ingredients, in here. You just know with all those colors there are a lot of vitamins.
Warm, comforting, and flavorful, this spring vegetable minestrone soup is a great meal any night of the week. My girlies love dunking a piece of crusty baguette into their minestrone. Yum!
Spring Vegetable Minestrone Recipe
This delicious minestrone soup recipe is a family favorite! It’s loaded with spring vegetables like carrots, asparagus, and spinach and gets extra flavor from pesto. Minestrone with white beans and vegetables is a great healthy, vegetarian, one pot soup.
- 2 tablespoons extra virgin olive oil
- 1 cup (about 1 medium) leeks, sliced crosswise
- 3 carrots, diced
- 2 celery ribs, diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- 4 Roma tomatoes, diced (or 26-oz box chopped tomatoes)
- 1/3 cup dry white wine (I used pinot grigio)
- 32 ounces vegetable broth
- 1 small bunch asparagus, tough ends trimmed off and cut into 1″ pieces
- 1 can white beans, drained and rinsed
- 1/3 cup purchased pesto sauce
- 1 cup cooked small pasta, such as ditalini (gluten free if needed)
- 4 ounces fresh baby spinach
- grated Parmesan for serving
- In a large pot, saute leeks, carrots, and celery in the olive oil over medium heat until starting to soften, about 3 minutes. Add garlic, thyme, tomatoes, wine, salt and pepper and continue to cook, stirring, for 2 minutes. Add the broth and bring to a simmer. Simmer uncovered until the vegetables are tender, about 20 minutes.
- Add the asparagus and beans and simmer 5 minutes. Stir in the pesto, cooked pasta, and spinach until spinach has wilted. Season with additional salt and pepper to taste. Serve with Parmesan.