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A vibrant, one-pot spring soup packed with asparagus, peas, spinach, and ditalini pasta in a lemony herbed broth. Cozy yet light — perfect for cool evenings or sunny lunches.
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Course: Soup
Cuisine: Vegetarian
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 carrot, diced
  • 1 rib celery, diced
  • 1 cup Yukon gold potato, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 tsp Italian seasoning
  • Kosher salt & black pepper, to taste
  • 7 cups vegetable broth
  • 1 can (15 oz) cannellini beans, rinsed
  • 1/2 cup small pasta (ditalini)
  • 1 1/2 cups spinach, chopped
  • 1 cup asparagus, chopped
  • 1/2 cup peas
  • 1/4 cup finely grated hard aged cheese (optional)
  • 3 Tbsp basil pesto (optional)
  • 2 Tbsp fresh lemon juice
  • fresh basil leaves, for serving

Equipment

  • 5–6 quart pot Roomy enough for greens to wilt without overcrowding.
  • wooden spoon For stirring and tasting.
  • Ladle with pour spout Helps serve cleanly.
  • microplane Optional for lemon zest garnish.

Method
 

  1. Warm olive oil over medium-high heat. Add onion, carrot, celery, and potato. Cook, stirring, until onions are glossy and carrots brighten.
  2. Stir in garlic, Italian seasoning, salt, and pepper. Add zucchini and cook briefly so it softens but stays structured.
  3. Pour in broth, then add beans and pasta. Bring to a boil, reduce to a steady simmer. Cook 8–10 minutes until pasta is al dente and potatoes are tender.
  4. Stir in spinach, asparagus, and peas. Cook about 2 minutes until greens are wilted and veggies are vivid.
  5. Off heat, stir in cheese, pesto, and lemon juice. Taste and adjust seasoning with salt or more lemon if needed.
  6. Ladle into bowls and top with fresh basil. Serve immediately.

Nutrition

Calories: 225kcalCarbohydrates: 31gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 620mgPotassium: 580mgFiber: 7gSugar: 5gVitamin A: 4500IUVitamin C: 20mgCalcium: 110mgIron: 3mg

Notes

Make it your own: swap in chickpeas, kale, or orzo; finish dairy-free with olive oil and herbs instead of cheese and pesto. To store: keep 3–4 days refrigerated. For freezing, omit pasta and add fresh-cooked pasta when reheating.

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