Spring Minestrone

Spring 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.

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

1. 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.
2. 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.
3. 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.
4. Stir in the cannellini beans, zucchini, and peas. Continue to simmer for 2-3 minutes.
5. Add the spinach and cook until it wilts, about 1 minute.
6. Stir in the lemon juice and fresh basil. Season with salt and pepper to taste.
7. Ladle into bowls, top with grated Parmesan, and serve hot.

Step-By-Step Process

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.

Recommended

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.