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High-Fiber Spring Minestrone
If you’re looking for a lighter, high-fiber twist on a classic comfort soup, this healthy spring minestrone delivers. Made with seasonal vegetables, plant-based protein, and Fiber Gourmet elbow noodles, this recipe is designed to satisfy without weighing you down. It’s the perfect Shavuot-friendly dish, fresh, vibrant, and completely vegetarian, with optional dairy toppings for extra richness.
Unlike traditional minestrone, which can be heavy on refined pasta, this version uses our fiber-rich elbows to keep things balanced while still delivering that cozy, nostalgic texture you expect from a great bowl of soup.
1 tablespoon olive oil
3 cloves garlic, minced
1 small yellow onion, diced
2 medium carrots, sliced
2 celery stalks, chopped
1 small zucchini, chopped
1 cup asparagus, cut into 1-inch pieces
1 cup green beans, trimmed and cut
1 can (14 ounces) white beans, drained and rinsed
6 cups vegetable broth
1/2 cup crushed tomatoes, optional
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and black pepper, to taste
2 cups fresh spinach or kale
Juice of 1/2 lemon
1/4 cup fresh basil, chopped
Grated parmesan or pecorino
Dollop of ricotta
Drizzle of olive oil
For the best texture, avoid overcooking the pasta, as it will continue to soften in the broth. If you plan to store leftovers, you can cook the pasta separately and add it to each bowl before serving.
Layering flavors is key. Sautéing the vegetables first builds a rich base, while the lemon juice at the end brightens the entire dish.
Feel free to swap in other seasonal vegetables depending on what you have on hand.
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 to 7 minutes. Stir in the garlic and cook for another 30 seconds.
Add zucchini, asparagus, and green beans, then pour in the vegetable broth and crushed tomatoes if using. Season with oregano, thyme, salt, and pepper, and bring to a gentle boil.
Stir in the Fiber Gourmet elbow noodles and simmer until tender according to package directions.
Add the white beans and spinach or kale, and cook for a few minutes until the greens are wilted. Finish with lemon juice and fresh basil, then taste and adjust seasoning as needed.
Serve warm with your favorite toppings.
This soup stores well in the refrigerator for up to four days. The pasta will absorb some of the broth over time, so simply add more vegetable broth when reheating.
It’s also freezer-friendly. For best results, freeze without the pasta and add freshly cooked Fiber Gourmet elbows when serving.
This one-pot broccoli mac and cheese is proof that comfort food can be both delicious and balanced. With Fiber Gourmet Light Elbows, you can enjoy the creamy, cheesy pasta you love while keeping things lighter and higher in fiber.
Turn your favorite penne into creamy, comforting meals. High-fiber, satisfying pasta recipes made for easy weeknight cooking.
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