Spring Minestrone Soup

This Spring Minestrone Soup is packed with healthy spring vegetables and bright flavors. Perfect for the sometimes still-chilly days of the season. A nourishing, in-season bowl of delicious, flavorful broth, seasonal vegetables, beans, and herbs that's ready in about 30 minutes.

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 300kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon olive oil
2 leeks white & pale-green parts only
2 carrots chopped
2 celery stalks chopped
3 cloves garlic minced
2-3 medium red potatoes 2-3 cups diced
2 to 3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon salt
1 15-ounce can diced tomatoes, undrained
6 cups vegetable broth
1 cup ditalini or other small shaped pasta
1 bunch asparagus cut into 1-inch pieces 1-2 cups
1 cup peas fresh or frozen
1 15 oz. can Great Northern beans, drained and rinsed
2 cups greens spinach, kale, mustard greens, arugula or swiss chard
2 tablespoons fresh parsley chopped
1 tablespoon lemon juice

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Instructions

In a large stockpot or Dutch Oven over medium-high heat, sauté leeks, carrots, and celery for 5-6 minutes, or until they begin to soften. I like to season with a pinch of salt.
When the vegetables are softened, add garlic, potatoes, thyme, salt, broth, and undrained tomatoes to the Dutch oven. Bring to a boil then reduce heat, partially cover, and simmer for 8-10 minutes, or until the potatoes are barely tender.
While the soup is simmering, trim the asparagus and chop into 1-inch pieces.
When potatoes are just tender, stir in pasta, asparagus, peas, white beans (rinsed and drained), and fresh parsley. Return the soup to a simmer and cook for 3 minutes, or until the asparagus is tender and the pasta is cooked. Stir in the chopped spinach and let cook until wilted, about 1 minute more. Remove from the heat and stir in the lemon juice before serving.

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