Spring Minestrone
Add Preferred SourceSpring calls for fresh, light meals, and this Spring Minestrone is the perfect choice. Packed with seasonal veggies like zucchini, peas, and spinach, it’s brightened with a splash of lemon juice and fresh basil. It’s a satisfying yet refreshing bowl of comfort that’s ready in under 30 minutes.
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While classic minestrone can be quite hearty, this version is lighter and quicker. It’s an excellent choice for a weeknight dinner or meal prep for the week. The vegetables keep their vibrant color and texture, and the lemony broth adds a fresh twist. Plus, it’s easy to customize with whatever spring produce you have on hand.
Ingredients
- Olive oil
- Onion – Diced. I cook with yellow aka brown onions, but any kind will work. Avoid red onions as they’ll discolor and will look grey in the soup.
- Garlic – Minced. Please use fresh garlic!
- Carrots – Diced. You can add frozen (and thawed) carrots at the end of the cooking time, but the carrots add a lovely sweetness to the soup.
- Celery stalk – Diced. Use the stems and all!
- Zucchini – Diced. If you’re using a bigger zucchini with lots of seeds, scoop out the seeds like you would if it were a cucumber. The seeds are water and tough.
- Vegetable broth – I’ve also tried this Spring Minestrone recipe with chicken broth and it’s also delicious.
- Cannellini beans – Drained and rinsed. My favorite are cannellini, or Northern beans. Yum!
- Peas – Frozen.
- Baby spinach – You can also use baby kale, or any other baby green. Try it with escarole, I love soups with escarole in them.
- Small pasta – Like baby shells or ditali. You don’t need much pasta for this soup. Always cook pasta and add it to the soup before serving so that the pasta doesn’t keep soaking up all the broth and get big and soggy.
- Lemon juice
- Fresh basil – Chiffonaded.
- Salt and pepper – To taste.
- Parmesan – Grated. (for garnish)
How To Make Spring Minestrone
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the pasta according to the package directions, stopping about 1 minute early so it stays al dente. Drain the pasta, rinse it under cold water, and set it aside to prevent it from overcooking in the soup.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and sauté for 4 to 5 minutes, until the onion softens and the vegetables become fragrant.
Stir in the garlic and cook for about 1 minute, just until fragrant. Keep the garlic moving so it does not burn.
Pour in the vegetable broth and bring the soup to a gentle simmer. Cover and cook for about 10 minutes to allow the flavors to develop. Add the cannellini beans, zucchini, and peas and continue simmering for 2 to 3 minutes, until the vegetables are tender but still bright.
Stir in the spinach and cook for about 1 minute, just until wilted. Add the lemon juice and fresh basil, then season with salt and pepper to taste. Ladle the soup into bowls, top with grated Parmesan, and serve hot.
Chef Jenn’s Tips
- If you’re making this soup ahead of time, store the pasta separately to prevent it from soaking up the broth.
- This keeps it vibrant and fresh-tasting. Overcooking will dull its color and flavor.
- High-quality vegetable broth makes a noticeable difference. Homemade broth is even better!
- Add grilled chicken or shrimp for an extra boost of protein.
Make It A Meal
Pair this soup with a slice of crusty bread or garlic toast to soak up the broth. A fresh green salad with a lemon vinaigrette complements the bright flavors of the soup beautifully.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days, keeping the pasta separate to prevent it from becoming mushy. If you plan to freeze it, allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to serve, thaw it overnight in the fridge and reheat gently on the stovetop. For the best texture, add the cooked pasta just before serving.
Spring Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 zucchini diced
- 6 cups vegetable broth
- 15 ounces cannellini beans drained and rinsed
- 1 cup peas frozen
- 1 cup baby spinach
- 1/2 cup small pasta like ditalini or baby shells
- 1 tablespoon lemon juice
- 2 tablespoons fresh basil chiffonaded
- salt and pepper to taste
- Parmesan grated, for garnish
Instructions
- Cook the pasta for one minute less than the package suggests. Drain, rinse with cold water, and set aside. This keeps it from becoming too soft.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 4-5 minutes until the onion softens. Stir in the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring it to a simmer. Cover and let it cook for 10 minutes to allow the flavors to blend.
- Stir in the cannellini beans, zucchini, and peas. Continue to simmer for 2-3 minutes.
- Add the spinach and cook until it wilts, about 1 minute.
- Stir in the lemon juice and fresh basil. Season with salt and pepper to taste.
- Ladle into bowls, top with grated Parmesan, and serve hot.
Notes
Chef Jenn’s Tips
- If you’re making this soup ahead of time, store the pasta separately to prevent it from soaking up the broth.
- This keeps it vibrant and fresh-tasting. Overcooking will dull its color and flavor.
- High-quality vegetable broth makes a noticeable difference. Homemade broth is even better!
- Add grilled chicken or shrimp for an extra boost of protein.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
