Spring Minestrone Soup

1 min read

Spring is finally upon us! And what better way to celebrate the season than with a delicious bowl of Spring Minestrone Soup. This soup is perfect for a quick weeknight meal, or for a lazy Sunday afternoon spent in the kitchen. Not to mention, it’s packed with fresh, healthy ingredients that will leave you feeling energized and satisfied.

Start with a base of vegetable broth and diced onions, and then add in some fresh vegetables like carrots, zucchini, and asparagus. Chop up some fresh herbs like parsley and thyme and add those in, as well. Then, for a little bit of protein, add in some cannellini beans.

Once your soup is simmering away, it’s time to start on your pesto. Whisk together some olive oil, garlic, and pine nuts in a separate bowl, and then add in a big handful of fresh basil leaves. Give it a good blend in your food processor or blender and then stir it into the soup.

Now, it’s time to serve up your delicious Spring Minestrone Soup. Each bowl should be topped with a sprinkle of freshly grated parmesan cheese and a drizzle of olive oil.

Enjoy each bite of this soup and savor the fresh flavors. It makes for a perfect lunch or dinner, and will keep you feeling full and satisfied for hours. If you have any leftovers, simply store them in the fridge and enjoy them the next day for an easy and healthy meal.

– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 small zucchini, diced
– 2 carrots, peeled and diced
– 1 cup chopped asparagus
– 1 can cannellini beans, drained and rinsed
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper, to taste
– Freshly grated Parmesan cheese, for serving

For the pesto:
– 1/2 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup pine nuts
– 2 cups fresh basil leaves

1. In a large pot or Dutch oven, heat the vegetable broth over medium heat.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent.
3. Add the garlic, zucchini, carrots, and asparagus to the pot with the broth. Allow the vegetables to simmer for 15-20 minutes, until they are tender.
4. Add the cannellini beans, parsley, thyme, and salt and pepper to the pot. Simmer for an additional 5 minutes.
5. While the soup is simmering, make the pesto. In a small bowl, whisk together the olive oil, garlic, and pine nuts. Add in a large handful of fresh basil leaves and blend everything together in a food processor or blender until the pesto is smooth.
6. Add the pesto to the pot with the soup and stir everything together until it is well combined.
7. Serve the soup in bowls, and top each one with freshly grated Parmesan cheese and a drizzle of olive oil.

In conclusion, this Spring Minestrone Soup is a delicious and healthy way to celebrate the season. It’s packed with fresh ingredients and bursting with flavor. Enjoy it for a quick weeknight meal or a lazy Sunday afternoon spent in the kitchen.