Spring Minestrone Soup

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Spring Minestrone Soup

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Serves: 4-6

Let this veggie soup be your first taste of spring.
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 medium carrots, chopped
  • 1 medium zucchini, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 24-oz. jar RAGÚ Old World Style Traditional Sauce
  • 1 qt. low-sodium vegetable broth
  • 2 c. water
  • 1 lb. asparagus, ends trimmed and cut into 1” pieces
  • ¾ c. ditalini or other small pasta
  • ½ c. frozen peas
  • Juice from ½ lemon
  • Freshly grated Parmesan, for garnish
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large pot over medium heat, heat oil. Add onion and carrots and cook until slightly softened, 5 to 7 minutes.
  2. Add zucchini and cook 2 to 3 minutes more. Season with salt and pepper, then add RAGÚ Old World Style Traditional Sauce, broth, and water. Bring to a boil on high, then reduce heat to medium-low and simmer.
  3. Stir in asparagus and pasta and cook until liquid is slightly reduced and pasta is al dente, about 12 minutes.
  4. In the last few minutes of cooking, add peas. Remove from heat and stir in lemon juice. Garnish bowls with Parmesan and parsley.

 

Here’s a video that shows you how to make it:

How To Make Spring Minestrone Soup

This Spring Minestrone Soup makes it so easy to get your veggie fix. cc: RaguFull recipe: http://dlsh.it/2KH58kS

Posted by Delish on Monday, May 1, 2017

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