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–+ servings

Spring Minestrone Soup

This vibrant and hearty Spring Minestrone Soup is packed with fresh vegetables and beans, making it a perfect dish for a healthy meal any time of the year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 cup green beans trimmed and cut into pieces
  • 1 zucchini zucchini diced
  • 1 cup peas fresh or frozen
  • 6 cups vegetable broth low-sodium
  • 1 can cannellini beans rinsed and drained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf bay leaf
For the Topping
  • 1/4 cup fresh basil chopped
  • 1/4 cup parmesan cheese grated, optional

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
  3. Add the green beans, zucchini, and peas to the pot. Stir to combine.
  4. Pour in the vegetable broth and add the cannellini beans, thyme, oregano, and bay leaf. Bring to a boil.
  5. Once boiling, reduce the heat to a simmer and cover. Cook for 20 minutes, stirring occasionally.
  6. Remove the bay leaf and season with salt and pepper to taste.
  7. Serve the soup hot, topped with fresh basil and grated parmesan cheese if desired.

Nutrition

Calories: 220kcalCarbohydrates: 35gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 6gSugar: 5g

Notes

Feel free to substitute seasonal vegetables based on availability. This soup can be easily customized to your taste preferences.

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