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Minestrone Primaverile
A spring minestrone soup, bursting with fresh peas, tender asparagus and other new-season vegetables in a light broth.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Italian
vegetarianvegan
Ingredients
1 bunchasparagus, chopped
200gfresh peas
2zucchini, diced
2carrots, diced
1leek, sliced
400gcrushed tomatoes
1.5Lvegetable stock
150gsmall pasta
3 tbspolive oil
1 handfulbasil
parmesan rindoptional
Instructions
1
Sauté leek and carrot in olive oil 5 minutes.
2
Add zucchini, tomatoes, stock and parmesan rind if using. Simmer 15 minutes.
3
Add pasta and asparagus, cook until pasta is al dente.
4
Stir in peas in last 2 minutes.
5
Remove rind, scatter basil and drizzle with olive oil to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
211
Protein
7.2g
Fat
11.4g
Carbs
23.3g
Fiber
6.5g
Sodium
1467mg
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