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Spring Minestrone Soup in bowl
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Spring Minestrone Soup Recipe

This springtime minestrone swaps out the hardy potatoes and kidney beans for vibrant peas, asparagus, leeks, and lemon juice.
Course Soup
Cuisine American
Keyword spring minestrone soup, spring vegetable soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 172kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped leek, white and light green part only
  • ½ cup chopped carrot
  • ¼ cup chopped celery
  • 3 garlic cloves, pressed or grated
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon red pepper flakes
  • 3 cups chicken broth or vegetable broth
  • 2 cups water
  • ¼ cup chopped fresh dill, plus more for garnish
  • 1 15- ounce can cannellini or Great Northern beans, drained and rinsed
  • 2 cups chopped kale or spinach
  • 1 cup asparagus, trimmed and cut into ¾-inch pieces
  • ¼ cup frozen peas
  • 2 cups cooked elbow macaroni
  • 1 tablespoon lemon juice, from ½ lemon
  • ⅓ cup grated Parmesan cheese

Instructions

  • Soften the vegetables. Heat 2 tablespoons olive oil in a 5-quart Dutch oven or pot over medium. Add 1 cup chopped leek, ½ cup chopped carrot, ¼ cup chopped celery, 3 pressed garlic cloves, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and ⅛ teaspoon red pepper flakes. Cook, stirring occasionally, until the vegetables soften, about 6-8 minutes.
  • Add the broth ingredients and dill. Stir in 3 cups broth, 2 cups water, and ¼ cup chopped dill. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  • Add the remaining ingredients. Add 1 15-ounce can white beans, 2 cups chopped kale, 1 cup chopped asparagus, and ¼ cup peas. Bring to a simmer, then stir in the cooked elbow macaroni and 1 tablespoon lemon juice. Cook for 3-5 minutes. Taste for seasoning and add more lemon juice, dill, or salt and pepper to taste. To serve, ladle into bowls and top with 1 tablespoon grated Parmesan cheese and more fresh dill.

Nutrition

Calories: 172kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1122mg | Potassium: 176mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2383IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 2mg