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Spring Minestrone Soup with Ditalini

The classic Italian dish gets a veggie-packed twist with this easy recipe. Spring produce is the star of this hearty lunch or dinner.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
170 calories per serving


> 1 tbsp olive oil
> 1 (6 oz) bag baby spinach
> 3 cloves garlic, minced
> 4 cups low-sodium vegetable stock
> 3 cups water
> 1 zucchini, diced
> 1 lb asparagus, trimmed and cut into 1-inch pieces
> 1 cup fresh or frozen peas
> 3/4 cup ditalini pasta
> 1 lemon
> Grated Parmesan , to serve
> Crushed red pepper, to serve (optional)


In a large Dutch oven or heavy-bottomed pot, heat the oil on medium. Add the spinach in batches and cook 5 min., until wilted. Season with salt and pepper. Add the garlic and cook 30 sec.
Add the stock and water and bring to a simmer. Add the zucchini, asparagus, peas, and pasta. Cook 10–12 min., until pasta and vegetables are tender. Remove from heat. Zest and juice the lemon into the pot. Serve with the Parmesan and crushed red pepper, if desired.

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