Spring Minestrone Soup

Bright, fresh, and full of seasonal veggies, this spring minestrone soup is a must-try! With asparagus, peas, cannellini beans, past shells, and a touch of pesto, every spoonful bursts with flavor. Make it tonight and taste the season in every bite!

5 from 1 vote

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Course: Main Course, Side Dish, Soup

Cuisine: Italian-American

Keyword: green minestrone soup, spring minestrone soup, spring soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: - 6 servings

Calories: 429kcal

Author: Lyn Croyle

Equipment

Dutch oven

Ingredients

2 tablespoons olive oil
1 small carrot diced or sliced small
1 rib celery diced or slice small
2-3 leaves Swiss chard stems and leaves chopped and separated
1 bunch spring onions white and green parts sliced, about 1 cup
3-4 cloves garlic chopped
4-5 new potatoes or cocktail potatoes, about 1 ½ cups
1 15-ounce can cannellini beans chickpeas, or other white bean, drained and rinsed
4 cups vegetable broth or chicken broth
1 teaspoon Italian seasoning
1 pinch crushed red pepper optional
1 bunch asparagus 12-15 spears, trimmed and cut into 1-inch pieces, about 1 ½ cups
1 cup fresh green peas or frozen
1 cup cooked small pasta small shells, macaroni, or ditalini work great
¼ cup basil pesto
½ - 1 teaspoon salt
½ teaspoon black pepper
¼ cup grated parmesan

Instructions

Heat olive oil in a large soup pot or Dutch oven over medium heat. When hot, add carrots, celery and Swiss chard stems, cook until begin to soften, about 6-7 minutes.
2 tablespoons olive oil, 1 small carrot, 1 rib celery, 2-3 leaves Swiss chard
Add garlic and green onions and cook 2 minutes longer.
1 bunch spring onions, 3-4 cloves garlic
Add potatoes, beans, vegetable broth, Italian seasoning and crushed red pepper. Cover and cook over medium heat 15 minutes.
4-5 new potatoes, 1 15-ounce can cannellini beans, 4 cups vegetable broth, 1 teaspoon Italian seasoning, 1 pinch crushed red pepper
Add asparagus, peas, and Swiss chard leaves, and cook for 5 minutes longer.
1 bunch asparagus, 1 cup fresh green peas, 2-3 leaves Swiss chard
Stir in cooked pasta, pesto, and season with salt and black pepper.
1 cup cooked small pasta, ¼ cup basil pesto, ½ - 1 teaspoon salt, ½ teaspoon black pepper
Serve in a bowl garnished with parmesan cheese.
¼ cup grated parmesan

Recipe Tips

Chop all veggies beforehand for a smooth cooking process.
Mash some potatoes or beans before adding pasta if you want a thicker consistency.
Keep any leftovers in the fridge for up to four days. Store pasta separately to prevent it from absorbing the broth. Reheat on the stove or in the microwave.
Taste and adjust seasoning with salt, pepper, or a squeeze of lemon.

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