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A bowl of Spring Minestrone with pasta, spinach, peas, and beans, garnished with grated cheese. A wooden board with sliced carrots and spinach, and a piece of cheese in the background.

Spring Minestrone

Chef Jenn
Spring Minestrone is a vibrant and nourishing vegetable soup featuring seasonal greens, fresh herbs, and a light broth. Perfect for a wholesome lunch or dinner, this Italian-inspired dish is a celebration of springtime flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Soup
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 166 kcal

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

Serving: 1.5cupsCalories: 166kcalCarbohydrates: 26gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1126mgPotassium: 309mgFiber: 6gSugar: 6gVitamin A: 4712IUVitamin C: 21mgCalcium: 78mgIron: 2mg

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.

Keyword healthy soup, italian soup, seasonal recipe, Spring Minestrone, vegetable soup
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