Spring Minestrone Soup with Ditalini
Spring Minestrone Soup with Ditalini is a fresh, vibrant dish that captures the essence of spring in every spoonful. This hearty soup combines colorful vegetables and tender ditalini pasta, creating a delightful blend of flavors and textures. Perfect for any occasion, it’s easy to prepare and sure to impress family and friends. Serve it warm, and let its comforting aroma fill your kitchen, inviting everyone to gather around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium sweet onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 medium zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 (14 oz) can high-quality diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup ditalini pasta
- 1/4 cup fresh basil leaves, chopped
- Juice of 1 lemon
Instructions
- In a large pot over medium heat, heat olive oil until shimmering. Add onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in garlic and zucchini; cook for another 2–3 minutes until fragrant.
- Add green beans and diced tomatoes (with juices); stir briefly.
- Pour in vegetable broth and bring to a simmer. Cook gently for about 15–20 minutes.
- During the last 8–10 minutes of cooking, add ditalini pasta until al dente.
- Stir in fresh basil and lemon juice just before serving.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - Feel free to customize with seasonal veggies like asparagus or peas. - For added protein, include white beans or sprinkle with Parmesan cheese before serving. - Store leftovers in airtight containers for up to three days.