Spring Vegetable Minestrone Soup with Pea Puree
A hearty yet light soup featuring seasonal carrots, peas, and asparagus, blended into a vibrant pea puree for a nutrient-packed bowl that highlights spring's freshest flavors. This italian-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 cup vegetable broth
- 1 can (14 oz) diced tomatoes
- 1/2 cup (like ditalini) small pasta
- 1 cup fresh peas
- 1 cup, trimmed and cut into 1-inch pieces asparagus
- 2 cups (like spinach or kale, chopped) spring greens
- 1/4 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5-7 minutes until softened, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 1 cup vegetable broth and 1 can (14 oz) diced tomatoes, and bring to a simmer.
- Step 4: Add 1/2 cup small pasta (like ditalini) and 1 cup fresh peas, and cook for 7-8 minutes until the pasta is tender.
- Step 5: Stir in 1 cup trimmed asparagus (cut into 1-inch pieces) and 2 cups chopped spring greens, and cook for 3-4 minutes until the asparagus is tender and the greens are wilted.
- Step 6: Stir in 1/4 cup grated Parmesan cheese and season with salt and black pepper to taste. Simmer for 1 minute to melt the cheese, then serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Minestrone Soup with Pea Puree take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Vegetable Minestrone Soup with Pea Puree?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spring Vegetable Minestrone Soup with Pea Puree?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Vegetable Minestrone Soup with Pea Puree for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spring Vegetable Minestrone Soup with Pea Puree vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
