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Close up shot of light golden vegetable broth with submerged ditalini pasta and bright green asparagus.

Spring Minestrone Soup: A Vibrant, Clear Broth Vegetable Bowl

This vibrant Spring Minestrone Soup features a clear golden broth packed with brilliantly green asparagus, tender zucchini half-moons, plump cannellini beans, and al dente ditalini pasta. Garnished with fresh parmesan and basil.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp (15ml) olive oil Extra virgin is preferred.
  • 1/2 cup (75g) yellow onion Finely diced.
  • 2 cloves (10g) garlic Minced.
  • 6 cups (1440ml) clear vegetable broth High quality, light golden.
  • 1/2 cup (50g) ditalini pasta Dry, small tubular.
  • 1 cup (150g) asparagus spears Chopped into 1-inch pieces.
  • 1 cup (130g) zucchini Sliced into half-moons.
  • 1 can (15 oz / 425g) white cannellini beans Plump, thoroughly rinsed and drained.
  • 2 cups (60g) fresh spinach leaves Dark green, baby spinach preferred.
  • 1/4 cup (25g) parmesan cheese Freshly grated.
  • 2 tbsp (5g) fresh basil leaves Finely chopped.

Equipment

  • 1 Dutch Oven Heavy-bottomed for even heat distribution.
  • 1 Chef's Knife For precisely chopping the vegetables.
  • 1 Cutting Board For prepping the aromatic base and spring vegetables.

Method
 

Cooking Process
  1. Place your Dutch oven over medium-low heat and pour in the olive oil. Add the diced yellow onion and minced garlic. Sauté for 4 to 5 minutes until translucent, ensuring they do not brown.
  2. Pour in the clear vegetable broth and bring to a gentle simmer. Stir in the small tubular ditalini pasta and cook for exactly 6 minutes.
  3. Add the bright green chopped asparagus and tender zucchini half-moons to the simmering broth. Cook for 3 to 4 minutes until the asparagus turns a vivid bright green.
  4. Immediately stir in the thoroughly rinsed, plump white cannellini beans just until heated through.
  5. Remove the pot from the heat. Fold in the dark green spinach leaves, allowing them to gently wilt into the hot broth.
  6. Ladle the hot soup into rustic white ceramic bowls. Garnish generously with freshly grated parmesan cheese and finely chopped fresh basil leaves.

Notes

Rinse beans thoroughly to maintain a clear golden broth.
Do not cover the pot while simmering the green vegetables to preserve their bright color.
Store in the refrigerator for up to 3 days; freezing is not recommended.