Spring Minestrone Soup with Herb Ricotta Topping
Servings: 4 -6
Calories: 505kcal
This Spring Minestrone Soup is packed with bright flavours for the season. Top with a basil-lemon ricotta for an extra punch of flavour!
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Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 pieces of celery, diced
- 2 carrots, peeled and diced
- 1/2 tsp dried thyme
- 1 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 8-10 cups vegetable broth
- 1 cup cut green beans
- 2 14oz cans cannellini beans, drained and rinsed
- 2 cups chopped zucchini
- 3 tbsp chopped fresh parsley
- 1/2 cup ditalini pasta
- 3 cups baby spinach
- 3 tbsp lemon juice
For the basil-ricotta topping
- 1 cup full fat ricotta cheese
- 1/2 cup shredded parmesan cheese
- 2 tbsp minced fresh basil
- zest of one lemon
- big pinch of salt and pepper
Instructions
- Make the basil-ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.
- In a large pot, heat the oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.
- Add 8 cups vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.
- After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.
- Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.
- Serve immediately topped with a scoop of the ricotta cheese mixture and fresh bread if desired.
Notes
- If spinach isn’t for you, stir in kale or omit the spinach altogether.
- If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes, like elbow macaroni or orzo.
Nutrition
Serving: 1serving with ricotta topping | Calories: 505kcal | Carbohydrates: 66g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 3088mg | Potassium: 1271mg | Fiber: 11g | Sugar: 11g | Vitamin A: 9124IU | Vitamin C: 34mg | Calcium: 490mg | Iron: 6mg
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