Description
Fresh, colorful, and made for spring! This spring minestrone soup is naturally vegan and gluten free and is loaded with seasonal veggies and fresh herbs.
Ingredients
Units
Scale
- 1/4 cup olive oil
- 1 cup chopped carrots
- 1 cup chopped leeks (white and light green parts)
- 1/2 cup chopped yellow onion
- 1/3 cup chopped celery
- 3 cloves garlic, minced
- 12 – 16 asparagus spears, chopped into 1-inch pieces
- 1 Tbsp fresh thyme, chopped
- 1/2 tsp dry basil
- 1/4 tsp coriander
- 1 tsp kosher salt, plus more to taste if needed
- 1/2 tsp ground black pepper
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1/2 – 3/4 cup frozen peas
- 1/2 cup fresh parsley leaves, chopped
- 5 oz. bag (approximately 4 cups) fresh spinach
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 cup small pasta such as ditalini
- Ricotta, and/or grated Parmesan cheese, for topping (optional)
Instructions
- Heat oil in a large pot over medium. Add carrots, onion, leeks, and celery and cook for 2 minutes. Next, add the garlic, asparagus, thyme, basil, coriander, salt and pepper. Cook, stirring occasionally, until tender, about 8–10 minutes.
- Add the beans. Add vegetable broth and water; bring to a boil over high heat. Reduce heat to medium; simmer until vegetables are tender, about 10-15 minutes.
- While soup simmers, cook pasta according to package directions. Drain and set aside.
- Add the spinach to the soup; cook, stirring, until wilted, about 2 minutes. Stir in the frozen peas and parsley; cook for 1 – 2 minutes more. Taste and add more salt and pepper if needed.
- To each bowl, add 1/3 cup pasta and then ladle the soup over the pasta (Note: pasta stored in soup will become soggy.) Top each bowl with ricotta, and/or Parmesan cheese, if you like. Drizzle with olive oil.