Description
A vibrant spring minestrone soup topped with a creamy herb ricotta, perfect for a healthy meal.
Ingredients
Scale
- 2 tbsp (30 ml) olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 pieces celery, diced
- 2 carrots, peeled and diced
- 1 cup (about 125 g) cut green beans
- 2 (14 oz / 400 g) cans cannellini beans, drained and rinsed
- 2 cups (about 300 g) chopped fresh zucchini
- 3 tbsp (about 9 g) chopped fresh parsley
- 1/2 cup (60 g) ditalini pasta
- 3 cups (90 g) baby spinach
- 8–10 cups (1.9–2.4 liters) vegetable broth
- 3 tbsp (45 ml) lemon juice
- 1/2 tsp dried thyme
- 1 1/2 tsp kosher salt, plus a pinch for topping
- 1/4 tsp ground pepper, plus a pinch for topping
- 1 cup (250 g) full fat ricotta cheese
- 1/2 cup (50 g) shredded Parmesan cheese
- 2 tbsp (about 6 g) minced fresh basil
- Zest of 1 lemon
Instructions
- Step 1: Make the Basil-Ricotta Topping: In a small bowl, combine 1 cup (250 g) full fat ricotta cheese, 1/2 cup (50 g) shredded Parmesan cheese, 2 tbsp (about 6 g) minced fresh basil, zest of 1 lemon, and a pinch of kosher salt and ground pepper. Mix thoroughly and store in the refrigerator until ready to serve.
- Step 2: Sauté the Vegetables: Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat. Add the diced onion, 2 minced garlic cloves, 2 diced celery pieces, and 2 peeled and diced carrots. Cook, stirring occasionally, for about 7-8 minutes or until vegetables soften and begin to develop a light golden color. Stir in 1/2 tsp dried thyme, 1 1/2 tsp kosher salt, and 1/4 tsp ground pepper; cook and stir for an additional 1 minute to blend flavors.
- Step 3: Add Broth and Green Beans: Pour in 8 cups (1.9 liters) of vegetable broth and add 1 cup (about 125 g) cut green beans. Increase heat to bring the mixture to a boil, identified by a steady stream of bubbles. Once boiling, reduce heat to medium-low, cover the pot mostly (leaving a small gap), and simmer for 15 minutes.
- Step 4: Stir in Remaining Ingredients: Add the drained and rinsed cannellini beans (2 cans, 14 oz / 400 g each), 2 cups (about 300 g) chopped zucchini, 3 tbsp (about 9 g) chopped fresh parsley, and 1/2 cup (60 g) ditalini pasta to the pot. Bring soup back to a gentle simmer. Cook for 8-10 minutes, stirring occasionally with the lid partially on the pot, until the pasta is al dente and vegetables are tender. Avoid overcooking to prevent clumping or mushiness.
- Step 5: Add Spinach and Lemon Juice: Remove the pot from heat. Stir in 3 cups (90 g) baby spinach until wilted (about 1-2 minutes). Then stir in 3 tbsp (45 ml) lemon juice to brighten the flavors. Taste and adjust seasoning with additional kosher salt and ground pepper as needed.
- Step 6: Serve with Ricotta Topping: Ladle the soup into bowls and add a generous scoop of the chilled herb ricotta topping on each portion. Serve immediately with gluten-free crusty bread or a mixed green salad if desired.
Notes
- Room Temperature: Store soup in an airtight container at room temperature up to 4 hours. Consume promptly for food safety and optimal flavor.
- Refrigeration: Transfer cooled soup to an airtight container and refrigerate up to 4 days. Reheat gently on the stove or in the microwave before serving.
- Freezing: Place soup in a freezer-safe container or freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator. Reheat slowly to maintain texture and flavor.
- If vegetables do not soften sufficiently during sautéing, increase heat to medium-high and cook for an extra 2-3 minutes, stirring frequently until a light golden color develops.
- To ensure broth reaches a boil, increase heat to high, cover the pot completely, and check every couple of minutes for a steady stream of bubbles before lowering heat to simmer.
- Avoid overcooking pasta by removing from heat after 8 minutes of simmering, as it continues to soften in the residual heat.
- For thicker soup consistency, add 1-2 cups of water during simmering and check the thickness every 5 minutes until desired consistency is reached.
- If spinach is not wilting fully, cook an additional 1-2 minutes while stirring to help it incorporate evenly into the soup.
- Serve alongside gluten-free crusty bread or a fresh mixed green salad.
- Pair with roasted asparagus or steamed artichokes for a complementary side.
- Garnish with additional fresh basil or parsley, a drizzle of olive oil, or lemon zest for extra brightness before serving.
- Use any seasonal vegetables such as asparagus, peas, or artichokes in place of or alongside zucchini and green beans.
- Substitute ditalini pasta with orzo or another small pasta shape that cooks quickly and holds the broth well. Ensure cooking time is adjusted accordingly to maintain al dente texture.
- Use low-sodium vegetable broth to control salt levels, allowing the natural flavors of vegetables and herbs to shine.
- Select brightly colored, firm carrots and cut vegetables evenly for consistent texture and cooking time.
- Choose small, firm zucchinis with shiny skin for tender results that blend well in the soup.
- Fresh green beans should be vibrant and tender; remove tough ends before cooking.
- Opt for fresh, fragrant basil and parsley to maximize herbaceous aroma and flavor.
- Choose a high-quality ricotta cheese to add a creamy richness that balances the soup’s texture perfectly.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg