Spring Minestrone Soup

A vibrant and hearty soup, this Spring Minestrone is full of fresh vegetables and herbs for a light yet satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups asparagus, chopped
• 1 cup zucchini, diced
• 1 cup carrots, sliced
• 1 cup green beans, cut into 1-inch pieces
• 6 cups vegetable broth
• 1 cup canned cannellini beans, rinsed and drained
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• fresh basil, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the chopped asparagus, diced zucchini, sliced carrots, and green beans to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to a simmer and add the cannellini beans.
7. Simmer the soup for 15-20 minutes until the vegetables are tender.
8. Stir in the lemon juice, chopped parsley, salt, and black pepper.
9. Serve the soup hot, garnished with fresh basil.

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