Green Minestrone Soup
Spring-inspired minestrone: tubetti pasta, crisp vegetables, kale, and white beans in a light broth, brightened with a hint of lemon. Quick, healthy, and flavorful!
With spring harvests in full swing, this super-simple recipe is perfect for celebrating the beautiful local vegetables available right now! I love that you can swap ingredients depending on what you find at the market—green beans, white asparagus, spinach… everything works! Plus, it cooks in under 20 minutes, making it ideal for a slightly chilly evening.
Why make this recipe?
- Balanced and nutritious meal: Pasta, beans, and vegetables provide protein, fiber, and complex carbs for a satisfying dish.
- Quick and easy to prepare: Under 30 minutes for a comforting soup, perfect for a weekday.
- A twist on classic minestrone: A fresh version packed with green vegetables!
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a pot over medium heat, add butter or oil. Sauté the shallot and garlic for about 2 minutes until fragrant. Add the parsnips and cook 1 more minute. Pour in the water and bouillon paste. Stir and bring to a boil.
After 4–5 minutes, add the snow peas and asparagus. Cook 2–3 minutes. Add the kale and white beans. Season with salt, pepper, lemon zest, and juice. Stir and remove from heat.
Serve in large bowls, garnished with Parmesan, parsley, and a drizzle of herb oil. SO good.
Bon appetit and enjoy!
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