Spring Minestrone Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and nourishing spring vegetable minestrone with white beans, pasta, fresh spinach, and asparagus, finished with basil pesto and lemon. This Italian classic is full of seasonal produce and herbaceous flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 yellow onion, (chopped)
- 1 carrot, (diced)
- 1 celery rib, (diced)
- 1 cup diced Yukon gold potatoes, ((about medium small potato))
- 3 cloves garlic, (minced)
- 1 medium zucchini, (diced)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups vegetable broth
- 15 oz can cannellini beans, (rinsed and drained)
- 1/2 cup ditalini pasta
- 1 1/2 cups chopped spinach
- 1 cup chopped asparagus
- 1/2 cup frozen peas
- 1/4 cup Parmesan cheese
- 3 tablespoons basil pesto
- 2 tablespoons lemon juice
- Garnish: fresh basil and Parmesan cheese
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1332mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 726mg
- Calcium
- 153mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.