Description
This vibrant and nourishing Spring Minestrone Soup is packed with fresh vegetables and enhanced with a dollop of pesto, perfect for family dinners or cozy evenings at home.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 cup green beans, cut into pieces
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup peas (fresh or frozen)
- Salt and pepper to taste
- 1 cup pasta (small shape like ditalini)
- Fresh basil, for garnish
- Pesto sauce, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes until soft and fragrant.
- Add the diced carrots, celery, zucchini, and green beans, and cook for around 5 minutes, stirring occasionally.
- Stir in the can of diced tomatoes and pour in the vegetable broth. Bring to a gentle boil.
- Incorporate the drained cannellini beans and peas, then lower the heat and let it simmer for another 5 minutes.
- Cook the pasta according to package instructions until al dente.
- Season the soup with salt and pepper to taste, and serve hot, garnished with basil and a dollop of pesto.
Notes
This soup is great for meal prep and can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg