Skip to content Skip to sidebar Skip to footer
Home / minestrone / recipe / soup / spring / vegetable

Spring Vegetable Minestrone Soup Recipe

Post a Comment
Table of Contents [Show]

Winter Vegetarian Minestrone Soup My Food Story
Winter Vegetarian Minestrone Soup My Food Story from myfoodstory.com

Description

Looking for a warm and hearty meal that is perfect for spring? Look no further than this Spring Vegetable Minestrone Soup Recipe! Loaded with fresh spring vegetables, this soup is the perfect way to enjoy the season's bounty. Whether you're looking for a quick and easy weeknight meal or a comforting weekend treat, this recipe is sure to satisfy.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or elbow macaroni)
  • 1 bunch kale, chopped
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste

Equipment

  • Large pot
  • Cutting board
  • Chopping knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes.
  2. Add the carrots, celery, zucchini, and yellow squash and cook until slightly softened, about 5 minutes.
  3. Add the diced tomatoes and vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes.
  4. Add the cannellini beans and pasta and cook until the pasta is al dente, about 10 minutes.
  5. Add the kale and parsley and cook until the kale is wilted, about 5 minutes.
  6. Season with salt and pepper to taste.

Notes

This recipe is easily customizable to include your favorite spring vegetables. Try adding asparagus, peas, or green beans for an extra burst of flavor.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 264
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 927mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 12g
  • Sugars: 9g
  • Protein: 12g

Recipes FAQ

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you prefer. Keep in mind that this will change the flavor of the soup slightly.

Recipe Tips

  • Don't overcook the vegetables. They should be slightly softened but still have some texture.
  • Feel free to use any small pasta you prefer, such as ditalini, elbow macaroni, or small shells.
  • If you don't have kale, you can use spinach or Swiss chard instead.
  • Top each bowl with freshly grated Parmesan cheese for an extra burst of flavor.

Post a Comment for "Spring Vegetable Minestrone Soup Recipe"