If you’ve been craving a bright, nourishing bowl of soup to celebrate the fresh flavors of the season, this Spring Minestrone Soup Recipe is exactly what you need. Bursting with tender spring vegetables, tender pasta, and a touch of zesty lemon, it brings a delightful harmony of textures and colors in every spoonful. This soup isn’t just comforting; it’s a vibrant tribute to the garden’s early bounty, perfect for sharing with family or enjoying as a soul-warming solo meal.
Ingredients You’ll Need
The magic of this Spring Minestrone Soup Recipe comes from a handful of simple, fresh ingredients that collectively create a symphony of flavors and satisfying textures. Each element plays a vital role: from the sweetness of carrots to the tender snap of asparagus and green beans, and the gentle creaminess of cannellini beans to the fresh pop of spinach or baby kale.
- Olive oil: A tablespoon of rich olive oil forms the base, adding depth and helping to soften the vegetables perfectly.
- Small yellow onion (diced): Adds a mild sweetness and foundational flavor when gently sautéed.
- Garlic cloves (minced): Brings a punch of aromatic warmth that awakens the taste buds.
- Medium carrots (sliced): Provide natural sweetness and a lovely bite to the soup.
- Chopped asparagus: Offers a springtime freshness with a satisfying crunch when lightly cooked.
- Small zucchini (diced): Softens nicely and soaks up the flavors without overpowering.
- Green beans (trimmed and cut into 1-inch pieces): Add vibrant color and a crisp texture that stands out.
- Cannellini beans (drained and rinsed): Boost the soup’s heartiness with their creamy texture and protein.
- Vegetable broth: Four cups form the savory liquid base, tying all ingredients together.
- Water: One cup helps to balance the broth’s concentration and ensure just the right consistency.
- Small pasta (ditalini or orzo): A cup of tiny pasta shapes provides fun texture and makes the soup truly fulfilling.
- Frozen peas: Added near the end for bursts of sweetness and bright green pops.
- Fresh spinach or baby kale: Two cups of leafy greens add color, nutrition, and delicate earthiness.
- Chopped fresh parsley: Two tablespoons for a fresh, herbaceous finish that uplifts the soup.
- Fresh lemon juice: A tablespoon gives a delightful zing of acidity that brightens all the flavors.
- Salt and black pepper: To season perfectly and enhance every ingredient’s natural taste.
- Optional grated Parmesan: For a savory, cheesy topping that melts beautifully over the hot soup.
How to Make Spring Minestrone Soup Recipe
Step 1: Sauté Aromatics and Carrots
Start by heating the olive oil in a large pot over medium heat. Then add the diced onion and cook for 3 to 4 minutes until it softens and smells sweet. Stir in the minced garlic along with the sliced carrots and cook everything together for another 3 minutes, allowing those flavors to mingle and deepen.
Step 2: Add Spring Vegetables
Next, toss in the chopped asparagus, diced zucchini, and trimmed green beans. Cook these veggies for about 5 minutes, stirring occasionally so they begin to soften but still retain a slight crispness that’s essential to this dish’s wonderful texture.
Step 3: Pour in Broth and Cook Pasta
Pour in the vegetable broth and water, bringing the mixture up to a boil. Once boiling, stir in your choice of small pasta like ditalini or orzo. Cook the pasta according to the package’s al dente instructions, as it will continue to absorb flavor from the broth during this step.
Step 4: Add Beans and Peas
When the pasta is nearly done—about 2 to 3 minutes before the end—add the cannellini beans and frozen peas. These ingredients just need a short time to heat through without losing their texture and freshness.
Step 5: Wilt Greens and Season
Finally, stir in the fresh spinach or baby kale, letting it wilt gently into the hot soup. Finish by adding fresh lemon juice and chopped parsley, then season liberally with salt and black pepper to your taste. Give everything one last stir, and your soup is ready to serve!
How to Serve Spring Minestrone Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese adds a luxurious, salty note that melts beautifully over the warm soup. For an extra touch, a few fresh leaves of parsley or a drizzle of high-quality olive oil can brighten the bowl even more.
Side Dishes
This Spring Minestrone Soup Recipe pairs wonderfully with a crusty baguette or warm garlic bread to soak up every drop of the savory broth. A light green salad dressed in lemon vinaigrette complements the soup’s freshness without overwhelming your palate.
Creative Ways to Present
For a family-style dinner, serve the soup in a large rustic pot right at the table with bowls and spoons ready to dive in. Alternatively, ladle portions into pretty soup crocks and top each with a small herb sprig and Parmesan for a restaurant-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, you’re in luck because this soup holds up beautifully. Store it in an airtight container in the fridge and consume within four days for the best flavor and texture. Simply give it a good stir before reheating.
Freezing
You can freeze Spring Minestrone Soup Recipe for up to three months. When doing so, it’s a good idea to slightly undercook the pasta or omit it before freezing, adding fresh pasta when you reheat to maintain the best consistency.
Reheating
Reheat the soup gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much. Stir occasionally until heated through, and be sure to add fresh greens or lemon juice at the end to revive those bright, fresh flavors.
FAQs
Can I use other vegetables in this Spring Minestrone Soup Recipe?
Absolutely! This soup is wonderfully forgiving, so swapping in seasonal veggies like peas, fennel, or baby potatoes works great. Just adjust the cooking times to ensure everything reaches perfect tenderness.
Is this recipe suitable for a gluten-free diet?
Yes, simply use gluten-free pasta or skip the pasta entirely and increase the beans and vegetables for a naturally gluten-free version that’s just as delicious.
Can I make this soup vegan?
This Spring Minestrone Soup Recipe is vegan as is, but if you want to add Parmesan topping, choose a vegan cheese alternative or skip it to keep it purely plant-based.
How long does this soup keep in the fridge?
You can safely store this soup in the refrigerator for up to four days. Just keep it sealed and reheat gently to enjoy every last spoonful of fresh flavor.
What type of pasta is best for minestrone?
Small shapes like ditalini or orzo are ideal, as they blend seamlessly without overpowering. However, feel free to use tiny shells or elbows — any small pasta will work and soak up all that tasty broth beautifully.
Final Thoughts
There is something truly special about this Spring Minestrone Soup Recipe that makes it a go-to comfort food with a fresh twist. It invites you to savor the vibrant flavors of spring while nourishing your body and soul. So, gather your ingredients, roll up your sleeves, and give this heartwarming soup a try—you might just find a new favorite to cherish during this beautiful season!
Print
Spring Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spring Minestrone Soup is a vibrant, healthy vegetarian Italian dish packed with fresh spring vegetables, beans, and pasta. Perfect for those seeking a comforting yet light meal, it combines a medley of seasonal produce with vegetable broth, accented by fresh lemon juice and parsley for a refreshing finish.
Ingredients
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup chopped asparagus
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 cups fresh spinach or baby kale
Pantry & Other Ingredients
- 1 tablespoon olive oil
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 cup small pasta (like ditalini or orzo)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Optional: grated Parmesan for serving
Instructions
- Heat Olive Oil and Sauté Onion: In a large pot over medium heat, warm the olive oil then add the diced onion. Cook for 3–4 minutes until the onion becomes soft and translucent.
- Add Garlic and Carrots: Stir in the minced garlic and sliced carrots. Continue cooking for another 3 minutes to develop the flavors.
- Cook Remaining Vegetables: Add asparagus, zucchini, and green beans to the pot. Cook for 5 minutes, stirring occasionally to soften the vegetables evenly.
- Add Broth and Water: Pour in the vegetable broth and water, then bring the mixture to a boil to prepare for cooking the pasta.
- Cook Pasta: Stir in the small pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
- Add Beans and Peas: During the last 2–3 minutes of pasta cooking, add the drained cannellini beans and frozen peas to the soup.
- Wilt Greens: Once the pasta is tender, stir in the fresh spinach or baby kale and cook just until wilted, about 1-2 minutes.
- Finish and Season: Stir in fresh lemon juice and chopped parsley. Season the soup with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and optionally top with grated Parmesan cheese for extra richness and flavor.
Notes
- Use whatever fresh spring vegetables you have available for a flexible, seasonal soup.
- For a gluten-free version, substitute with gluten-free pasta or omit pasta entirely.
- Store leftover soup in the refrigerator for up to 4 days. Reheat with a splash of broth or water to maintain soup consistency.
