Description
A light and fresh minestrone soup packed with seasonal spring vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 cup fresh or frozen peas
- 1 cup chopped asparagus
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Stir in pasta and cook according to package directions, or until al dente.
- Add zucchini, yellow squash, peas, and asparagus. Cook for 5-7 minutes, or until vegetables are tender-crisp.
- Stir in fresh parsley. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a heartier soup, add a can of cannellini beans or chickpeas along with the other vegetables.
- You can substitute other spring vegetables like fava beans or spinach.
- Garnish with grated Parmesan cheese if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring vegetable minestrone, vegetable soup, pasta soup, light soup, healthy soup, seasonal vegetables, Italian soup