Spring Minestrone Soup Recipe
If there’s one dish that perfectly captures the vibrant, hopeful feeling of spring, it’s this Spring Minestrone Soup Recipe. This is no ordinary soup: it’s loaded with crisp green beans, tender peas, and leafy greens, all simmered with aromatic herbs and brightened by a squeeze of lemon. Each spoonful feels like dipping into a garden in full bloom, and the easy prep makes it ideal for weeknights or cozy weekends alike. Whether you’re craving freshness or simply a nourishing bowlful, this Spring Minestrone Soup Recipe will quickly become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Spring Minestrone Soup Recipe is how a few fresh, wholesome ingredients can create something so colorful and deeply satisfying. Each element adds its own unique note—from earthy beans to sweet carrots—ensuring the soup is both hearty and light, perfect for this time of year.
- Olive oil: Use a good-quality olive oil as the base to achieve that signature Italian flavor and a silky texture.
- Yellow onion: Diced onion forms the aromatic backbone, imparting sweetness as it softens.
- Garlic: A couple of cloves, minced, lift the entire soup with gentle, savory heat.
- Carrots: Sliced carrots add both vibrant color and gentle sweetness.
- Zucchini: Diced zucchini brings a melt-in-your-mouth softness and a fresh, green touch.
- Green beans: Trimmed and cut, these add gentle crunch and lively color.
- Salt and black pepper: Essential for bringing out the flavors of all the vegetables.
- Vegetable broth: With 4 cups as your base, the broth infuses everything with deep, savory notes.
- Water: A cup of water keeps the soup from becoming too thick while letting the veggies shine.
- Cannellini beans: Creamy and mild, these make the soup extra hearty and nourishing.
- Fresh or frozen peas: These pop with sweetness and soak up all the delicious broth.
- Baby spinach or kale: Tossed in at the end, the greens wilt beautifully for a fresh finish.
- Small pasta: Ditalini or orzo works perfectly, soaking up broth and turning every spoonful into comfort food.
- Fresh basil: Chopped and stirred in at the finish, basil adds fragrant, peppery undertones.
- Lemon juice: Just a splash brightens everything up and balances the savory elements.
- Grated Parmesan cheese (optional): A sprinkle on top delivers a lovely salty, nutty note.
How to Make Spring Minestrone Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and carrots. Cook for about five minutes, stirring every so often, until the onion becomes translucent and both veggies start to soften and smell sweet. This is where the flavor foundation really develops, so let the vegetables take their time.
Step 2: Add More Veggies and Seasonings
Stir in the minced garlic, diced zucchini, green beans, salt, and black pepper. Give everything a good toss so the vegetables are coated in savory oil and aromatics. Let them cook together for another three minutes to let their flavors meld and the veggies gain a hint of golden color.
Step 3: Simmer with Broth and Pasta
Pour in the vegetable broth and water, then crank the heat just until it comes to a gentle boil. Add your small pasta—whether it’s ditalini, orzo, or whatever you have on hand. Lower the heat to a simmer and cook for about six to eight minutes, or until the pasta is al dente. Stir every now and then to prevent sticking.
Step 4: Add Beans, Peas, and Greens
Now for the hearty bits! Stir in your rinsed cannellini beans, sweet peas, and spinach or kale. Simmer the soup for an extra two to three minutes, just until the greens are wilted and the whole pot smells like pure springtime. Avoid overcooking—this keeps the greens vibrant and the peas poppy.
Step 5: Finish and Season
Remove the pot from the heat. Stir in the chopped basil and that crucial splash of lemon juice. Taste and adjust the seasoning—maybe a dash more salt or a grind of pepper. Ladle the Spring Minestrone Soup Recipe into cozy bowls and, if you like, crown each serving with a shower of Parmesan cheese.
How to Serve Spring Minestrone Soup Recipe
Garnishes
A handful of fresh basil ribbons, extra lemon zest, or a drizzle of robust olive oil can all elevate the Spring Minestrone Soup Recipe right before serving. And for cheese lovers, a sprinkle of freshly grated Parmesan never goes amiss—that little salty richness is the perfect final flourish.
Side Dishes
This soup shines all by itself but pairs beautifully with crusty bread, a simple arugula salad dressed in lemon, or even toasted crostini rubbed with garlic. For a heartier meal, serve alongside a platter of antipasti or a slice of frittata for more spring-inspired goodness.
Creative Ways to Present
Try ladling the soup into wide, shallow bowls for a bistro look, or serve it family-style from a colorful soup tureen. For gatherings, pour the Spring Minestrone Soup Recipe into mugs for easy sipping while mingling. Don’t forget a bright garnish—it makes the colors really pop and feels like a celebration of the season!
Make Ahead and Storage
Storing Leftovers
Transfer any remaining soup to an airtight container and let it cool fully before refrigerating. You can enjoy the Spring Minestrone Soup Recipe for up to three or four days—just be aware that the pasta will continue soaking up some broth, making the soup thicker the next day.
Freezing
If you’d like to freeze the soup, it’s best to do so before adding the pasta for the best texture. Cool the soup completely, then store it in freezer-safe containers for up to three months. When ready to enjoy, defrost in the fridge overnight and cook up a fresh batch of pasta to stir in before serving.
Reheating
Gently rewarm the soup over medium heat on the stovetop, stirring occasionally, until it’s heated through. Add a splash of water or broth if it seems too thick. For single servings, microwaving works just fine—just use a microwave-safe bowl and cover loosely to prevent splatters.
FAQs
Can I use other vegetables in this Spring Minestrone Soup Recipe?
Absolutely! Feel free to swap in seasonal vegetables like asparagus, leeks, or even fresh corn. This soup is endlessly versatile, so use what’s fresh and available for the best results.
Is this soup gluten free?
The recipe as written uses small wheat-based pasta, but you can easily make it gluten free by substituting your favorite gluten free pasta or by using rice or quinoa instead.
How can I make this Spring Minestrone Soup Recipe vegan?
The soup itself is vegan—just skip the Parmesan or replace it with a dairy free alternative or a sprinkle of nutritional yeast for a cheesy, umami kick.
Can I make this soup ahead of time?
Definitely! The flavors even improve after a night in the fridge. Consider cooking the pasta separately and adding it just before serving to keep it from getting too soft during storage.
What’s the best way to brighten the flavor?
Always finish with fresh lemon juice and plenty of basil. These two ingredients truly wake up the soup’s flavors and make the Spring Minestrone Soup Recipe sing with springtime freshness.
Final Thoughts
There’s something so joyful about a big bowl of the Spring Minestrone Soup Recipe—it’s comforting, nourishing, and absolutely bursting with garden-fresh flavor. I hope you’ll give this vibrant soup a try and share it with your favorite people this season!
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Spring Minestrone Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Spring Minestrone Soup Recipe is a delightful and nutritious dish perfect for the season. Packed with a variety of fresh vegetables, beans, and pasta, this soup is both hearty and light, making it a satisfying meal for any occasion.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup:
- 4 cups vegetable broth
- 1 cup water
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup fresh or frozen peas
- 2 cups baby spinach or chopped kale
- 1/2 cup small pasta, like ditalini or orzo
- 2 tablespoons chopped fresh basil
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Vegetable Base: Heat olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5 minutes until softened.
- Cook Soup: Stir in garlic, zucchini, green beans, salt, and pepper. Cook for 3 minutes. Pour in vegetable broth and water, bring to a boil. Add pasta, cook for 6–8 minutes.
- Finish Soup: Stir in cannellini beans, peas, and spinach or kale. Simmer for 2–3 minutes. Remove from heat, stir in basil and lemon juice. Adjust seasoning if needed.
- Serve: Ladle into bowls, top with Parmesan cheese if desired.
Notes
- This soup is easily customizable—add asparagus, leeks, or fresh corn for more seasonal veggies.
- Make it gluten-free by using GF pasta.
- Leftovers store well for 3–4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
