Description
This vibrant Springtime Minestrone Soup is a fresh and healthy blend of seasonal vegetables, perfect for a comforting meal that celebrates the flavors of spring.
Ingredients
Scale
2 cups peas
2 cups new potatoes
diced
1 can (14 oz) artichoke hearts
drained and quartered
1 bunch asparagus
trimmed and cut into pieces
2 cups spring greens (like spinach or kale)
1 onion
chopped
2 garlic cloves
minced
4 cups vegetable broth
1 teaspoon olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
- Add the diced new potatoes and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes until the potatoes are tender.
- Stir in the peas, artichoke hearts, asparagus pieces, and spring greens. Season with salt and pepper to taste.
- Simmer for an additional 5-7 minutes until the asparagus is tender but still crisp.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Feel free to substitute any seasonal vegetables you have on hand. This soup can be easily made vegan by omitting the Parmesan cheese.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 170 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 2 mg
Keywords: Springtime Minestrone Soup, vegetable soup, spring recipes, healthy soup, seasonal cooking