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Spring Vegetable Minestrone Soup

A close-up of a hearty bowl of Spring Vegetable Minestrone Soup featuring asparagus, peas, and potatoes.
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A light, fresh minestrone soup featuring seasonal spring vegetables in a clear broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup water
  • 1/2 cup small pasta (like ditalini or small shells)
  • 1 cup new potatoes, quartered
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup shelled fresh or frozen peas
  • 1/2 cup shelled fava beans (optional)
  • 2 cups baby spinach or kale, roughly chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh parsley, chopped for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and water. Add the potatoes, oregano, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes begin to soften.
  4. Add the pasta to the pot and cook according to package directions, usually about 6 to 8 minutes.
  5. Add the asparagus and peas (and fava beans, if using). Continue to simmer for 3 to 5 minutes, until the asparagus is tender-crisp.
  6. Stir in the spinach or kale until it wilts, which takes about 1 minute.
  7. Remove the pot from the heat. Stir in the fresh lemon zest, salt, and pepper to taste.
  8. Ladle the soup into bowls. Garnish each serving with fresh parsley.

Notes

  • If you cannot find specific spring vegetables, substitute with 1 cup of chopped zucchini or green beans.
  • For a thicker soup, mash about 1/2 cup of the cooked potatoes against the side of the pot before adding the final greens.
  • To make this recipe vegan, confirm your vegetable broth is vegan.
  • Serve with grated Parmesan cheese or a dollop of basil pesto for added flavor.

Nutrition

Find it online: https://recipesfleet.com/spring-vegetable-minestrone-soup-recipe/