Spring Green Minestrone with Ditalini Pasta
Vibrant vegetable minestrone featuring tender asparagus, sugar snap peas, spinach and basil brightened with fresh lemon juice. Ditalini pasta adds heartiness to this light, broth-based soup that comes together in under 30 minutes. Perfect for showcasing spring vegetables at their peak.
Ingredients
- ½ cup ditalini pasta, uncookedsmall shells or elbow pasta1:1pasta
similar cooking time and texture
- 2 tablespoon extra-virgin olive oilvegetable oil1:1oil
neutral flavor alternative
- 1 cup shallots, peeled and sliced
- ½ cup celery, sliced
- 1 clove garlic, peeled and minced
- ½ tsp salt
- ¼ tsp black pepper
- 4 cup vegetable broth
- 1 cup asparagus, chopped
- 1 cup sugar snap peas, chopped
- 2 cup fresh spinach leaves, loosely packed
- ½ cup fresh basil leaves, loosely packed
- 2 tablespoon fresh lemon juice, squeezed
Instructions
- 1
Bring a pot of water to a boil and cook the ditalini according to package instructions until al dente, then drain and set aside.
- 2
Warm the olive oil in a heavy-bottomed pot over medium heat.
- 3
Add the shallots and celery, stirring to coat in oil, and cook until well softened, about 5-7 minutes, reducing heat if vegetables begin to brown.
- 4
Add the garlic, salt and black pepper and cook for 2 minutes.
- 5
Add the vegetable broth and bring to a boil, then reduce heat to maintain a simmer and cook for 5 minutes.
- 6
Stir in the asparagus and snap peas and cook for 5 minutes.
- 7
Stir in the spinach and basil and cook until wilted, about 2-3 minutes.
- 8
Stir in the lemon juice and drained ditalini and cook until the pasta is warmed through.
- 9
Taste and adjust seasoning with additional salt and black pepper as needed.
Tips
Watch vegetables during initial softening to prevent browning, which would darken the broth's color and alter flavor profile.
Al dente pasta timing varies by brand; check package directions rather than relying on the source's 9-minute reference.
Good to Know
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Prepare shallots, celery and garlic up to 1 day ahead. Cook ditalini separately and store; add when reheating to prevent sogginess.
Serve hot in bowls. Garnish with additional fresh basil or a drizzle of olive oil if desired.
Common Mistakes
Add lemon juice too early to avoid bitterness from prolonged heat exposure.
Do not skip the medium heat adjustment if vegetables brown to avoid harsh, burnt flavors in the broth.
Do not overcook asparagus and peas to maintain their tender-crisp texture rather than turning mushy.
Substitutions
similar cooking time and texture