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Spring Minestrone Soup Recipe

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This Spring Minestrone Soup is a vibrant and nourishing blend of fresh vegetables, tender beans, and pasta in a flavorful broth, perfect for a light but satisfying meal. Featuring seasonal ingredients like asparagus, peas, and kale, this recipe combines Mediterranean flavors with hearty comfort, enhanced by the freshness of dill and a touch of lemon juice.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped leek (white and light green part only)
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 3 garlic cloves (pressed or grated)
  • 1 cup asparagus (trimmed and cut into ¾-inch pieces)
  • 2 cups chopped kale or spinach
  • 1/4 cup frozen peas
  • 1/4 cup chopped fresh dill (plus more for garnish)

Seasonings

  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon lemon juice (from ½ lemon)

Liquids and Base

  • 3 cups chicken broth or vegetable broth
  • 2 cups water

Beans and Pasta

  • 1 15-ounce can cannellini or Great Northern beans (drained and rinsed)
  • 2 cups cooked elbow macaroni

Toppings

  • 1/3 cup grated Parmesan cheese

Instructions

  1. Soften the Vegetables: Heat 2 tablespoons of extra virgin olive oil in a 5-quart Dutch oven or similar pot over medium heat. Add the chopped leek, carrot, celery, garlic, kosher salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 6 to 8 minutes.
  2. Add Broth Ingredients and Dill: Stir in the chicken or vegetable broth, water, and chopped fresh dill. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Let it cook gently for 5 minutes to develop the flavors.
  3. Add Remaining Ingredients: Incorporate the drained cannellini beans, chopped kale, asparagus pieces, and frozen peas into the pot. Allow the soup to return to a simmer, then stir in the cooked elbow macaroni and lemon juice. Continue cooking for an additional 3 to 5 minutes to heat through and meld flavors. Taste the soup and adjust seasoning with additional lemon juice, dill, salt, or pepper if desired.
  4. Serve: Ladle the soup into bowls and garnish each serving with a tablespoon of grated Parmesan cheese and extra fresh dill for a bright finish.

Notes

  • Using chicken broth adds depth, but vegetable broth makes this recipe vegetarian-friendly.
  • Fresh dill is key to the bright spring flavor; substitute with fresh parsley if unavailable.
  • Cook elbow macaroni just until al dente before adding; avoid overcooking in the soup.
  • Adjust the amount of red pepper flakes to suit your preferred spice level.
  • This soup keeps well refrigerated for up to 3 days and can be frozen without pasta to avoid it becoming mushy.

Find it online: https://dishcooks.com/spring-minestrone-soup-recipe/