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Bright and Hearty Spring Minestrone Soup

Spring Minestrone Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 zucchini diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup asparagus cut into 1-inch pieces
  • 1 can 14.5 oz diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale roughly chopped
  • 1 lemon juiced and zested

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery and sauté until softened.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the diced zucchini, green beans, and asparagus.
  5. Pour in the diced tomatoes with their juices and add the vegetable broth.
  6. Add the cannellini beans, oregano, salt, and pepper.
  7. Bring the soup to a gentle boil, then reduce heat to low and simmer for about 20 minutes.
  8. Fold in the spinach or kale and cook for an additional 5 minutes.
  9. Finished with lemon juice and zest before serving.