Description
Savor fresh flavors with this spring minestrone soup recipe. Perfect for light, seasonal dining. Quick to make and packed with healthy veggies!
2 tablespoons of olive oil1 onion, diced2 cloves of garlic, minced2 carrots, diced2 celery stalks, diced1 zucchini, diced1 cup of fresh or frozen peas1 can (14.5 ounces) of diced tomatoes6 cups of vegetable broth1 can (15 ounces) of cannellini beans, drained and rinsed1 teaspoon of dried oreganoSalt and pepper, to taste2 cups of fresh spinach or kaleFresh basil leaves, for garnish
Heat up the olive oil in a large pot over medium heat.Add the diced onion and sauté for about 3-4 minutes. Toss in the garlic and cook for another minute.Stir in the carrots, celery, and zucchini. Cook for about 5-7 minutes until softened.Pour in the vegetable broth and add the diced tomatoes. Bring to a gentle boil.Add the dried oregano, salt, and pepper. Boil for 10 minutes, then reduce the heat and simmer for 10-15 minutes.Toss in the cannellini beans and fresh peas. Stir in the spinach or kale until wilted.Taste and adjust seasoning if necessary. Serve in bowls garnished with fresh basil and a drizzle of olive oil. Notes
A vibrant and wholesome spring minestrone soup filled with fresh vegetables and bright flavors, perfect for cozy Sundays with loved ones.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 250
- Sugar: 5 grams
- Fat: 7 grams
- Carbohydrates: 39 grams
- Fiber: 10 grams
- Protein: 10 grams
