If you’re craving a vibrant, heartwarming bowl of goodness that celebrates fresh produce and rustic comfort, this Spring Minestrone Soup Recipe is the answer to your kitchen prayers. Bursting with crisp asparagus, tender spinach, creamy cannellini beans, and brightened by fresh lemon juice and basil pesto, this soup perfectly captures the essence of spring in every spoonful. It’s nourishing, colorful, and delightfully simple to make, perfect for a cozy lunch or a welcoming dinner shared with friends or family.
Ingredients You’ll Need
Each ingredient in this Spring Minestrone Soup Recipe plays a starring role, contributing layers of flavor, texture, and gorgeous springtime color. The combination of fresh vegetables, herbs, and tender pasta creates a satisfying harmony that’s both wholesome and invigorating.
- Olive oil: A silky base that enhances flavor and helps cook the veggies to tender perfection.
- Yellow onion: Adds a mild sweetness and a savory depth when sautéed.
- Carrot: Brings natural sweetness and a beautiful orange hue.
- Celery rib: Adds subtle crunch and freshness.
- Yukon gold potatoes: Provide creamy texture and heartiness to the soup.
- Garlic: Infuses the dish with its unmistakable aromatic punch.
- Zucchini: Offers a tender bite and light flavor that pairs well with herbs.
- Dried Italian seasoning: Blends classic herbs for an authentic Italian taste.
- Kosher salt: Essential for seasoning to enhance all the soup’s natural flavors.
- Black pepper: Adds a gentle kick and balances the dish.
- Vegetable broth: Forms the savory, flavorful soup base.
- Cannellini beans: Bring creamy texture and protein, making the soup filling.
- Ditalini pasta: Small, tubular pasta that holds on to the broth and distributes flavor.
- Spinach: Adds bright green color and tender leafy goodness.
- Asparagus: The true star of spring, adds freshness and subtle crunch.
- Frozen peas: Imparts sweet bursts of flavor and vibrant color.
- Parmesan cheese: Delivers a savory, nutty finish.
- Basil pesto: Crowns the soup with herbaceous richness.
- Lemon juice: Brings brightness that lifts the entire dish.
- Fresh basil: For fresh, aromatic garnish to complement the flavors.
How to Make Spring Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium-high heat. Gently sauté the chopped onion, carrot, celery, and diced Yukon gold potatoes. Cooking for about five minutes softens the veggies and unlocks their natural sweetness—this is where your soup’s flavor base begins its journey. Just before you finish, stir in the minced garlic and sauté for one more minute to unleash that lovely garlic aroma that makes everything feel like home.
Step 2: Add Zucchini and Seasonings
Next, toss in the diced zucchini along with dried Italian seasoning, kosher salt, and black pepper. This step infuses the soup with classic Italian herb flavors, perfectly seasoned to complement the freshness of the veggies. Give it a couple of minutes while stirring to let all those flavors mingle and marry beautifully.
Step 3: Simmer Broth with Pasta and Beans
Pour in the vegetable broth, stirring in rinsed cannellini beans and ditalini pasta. Bring this vibrant mix to a boil, then reduce the heat to a gentle simmer. Let it all cook uncovered for 8 to 10 minutes until the pasta is just al dente and the potatoes turn tender but not mushy. This simmer brings everything together in one warm, flavorful pot.
Step 4: Add Spring Greens
Now add the chopped spinach, asparagus, and frozen peas. These spring greens add not only a fresh, crisp texture but also that signature bright color we eagerly anticipate this season. Give the soup a couple more minutes of simmering—just long enough for the greens to soften while keeping their vibrant appeal.
Step 5: Finish with Flavor
To complete this Spring Minestrone Soup Recipe, stir in the Parmesan cheese, basil pesto, and fresh lemon juice. This combination adds a creamy, herbaceous finish and a refreshing zing that elevates each bite to something truly special. Taste the soup once more and sprinkle in additional salt or pepper if needed.
Step 6: Serve and Garnish
Ladle the soup into warm bowls and garnish with fresh basil leaves and extra Parmesan cheese if you like. Each spoonful is a celebration of spring’s bounty, served up with love and plenty of vibrant color.
How to Serve Spring Minestrone Soup Recipe
Garnishes
Fresh basil leaves and a sprinkle of Parmesan cheese make perfect garnishes, adding aroma and a touch of indulgence. A drizzle of extra virgin olive oil can also add richness, creating a beautiful, glossy finish.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic focaccia to soak up the savory broth. A simple green salad or a wedge of lemon on the side can bring extra brightness and balance to the meal.
Creative Ways to Present
Serve the soup in rustic bowls, topped with edible flowers or microgreens for a pretty presentation. You can also swirl a dollop of basil pesto on top or add a parmesan crisp for added texture and flair—it makes the meal feel extra special, perfect for entertaining or a comforting solo treat.
Make Ahead and Storage
Storing Leftovers
Leftover Spring Minestrone Soup Recipe can be stored in an airtight container in the refrigerator for up to 4 days. Store the soup without garnish to keep fresh herbs and cheese looking their best when reheated.
Freezing
This soup freezes remarkably well. Allow it to cool completely, then transfer it to freezer-safe containers. It will keep for up to 3 months, ready for a nourishing, quick meal anytime you need a cozy boost.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to re-incorporate the flavors. Add a splash of broth or water if it thickens too much. Finish with a fresh sprinkle of basil and Parmesan for that just-made feel.
FAQs
Can I use other types of beans in this Spring Minestrone Soup Recipe?
Absolutely! Cannellini beans are traditional, but great substitutes include navy beans or great northern beans. They all offer a creamy texture and mild flavor that blends well with the soup.
Is it possible to make this soup vegetarian or vegan?
Yes! This recipe is naturally vegetarian as long as you use vegetable broth and omit or replace the Parmesan cheese with a vegan alternative. The pesto can be vegan too if you choose one without cheese.
Can I prepare this soup ahead of time?
Definitely. The flavors often deepen after resting overnight, making Spring Minestrone Soup Recipe even more delicious the next day. Just store it properly in the fridge and reheat as needed.
What can I substitute for ditalini pasta?
If you don’t have ditalini, small pasta shapes like elbow macaroni, small shells, or orzo work great. Just keep cooking times similar to not overcook the pasta.
How can I make the soup more filling?
You can bulk it up by adding more beans, extra potatoes, or even some cooked grains like barley or farro. A sprinkle of toasted nuts or seeds on top can also add satisfying crunch and nutrition.
Final Thoughts
There you have it—a Spring Minestrone Soup Recipe that’s fresh, flavorful, and full of heart. It’s the kind of dish that feels like a warm hug on a chilly day yet celebrates the vibrant bounty of spring. I encourage you to dive into this recipe and make it your own, sharing the joy of wholesome, delicious soup with those you love.
Print
Spring Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Spring Minestrone Soup is a hearty and healthy Italian-inspired dish perfect for celebrating the season’s fresh produce. Loaded with tender vegetables like zucchini, asparagus, and spinach, along with protein-packed cannellini beans and ditalini pasta, this soup offers a comforting yet light meal. Enhanced with garlic, Italian seasoning, and finished with Parmesan and basil pesto, it’s both flavorful and nourishing. Ready in about 45 minutes, it serves 6 and makes an excellent starter or light main course.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, diced
- 1 celery rib, diced
- 1 cup diced Yukon gold potatoes (about 1 medium small potato)
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 1/2 cups chopped spinach
- 1 cup chopped asparagus
- 1/2 cup frozen peas
Seasonings and Broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups vegetable broth
Beans and Pasta
- 15 oz can cannellini beans, rinsed and drained
- 1/2 cup ditalini pasta
Finishing Touches
- 1/4 cup Parmesan cheese
- 3 tablespoons basil pesto
- 2 tablespoons lemon juice
- Fresh basil for garnish
- Additional Parmesan cheese for serving
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, diced carrot, celery, and Yukon gold potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, stirring often to release aroma but avoid burning.
- Add Zucchini and Seasonings: Stir in the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Cook for around 2 minutes, stirring occasionally, allowing the spices and vegetables to meld together.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed cannellini beans and ditalini pasta. Stir everything together, bring the mixture to a boil, then reduce heat to low. Let the soup simmer uncovered for 8 to 10 minutes, or until the pasta is al dente and potatoes are tender.
- Add Spring Greens: Add the chopped spinach, chopped asparagus, and frozen peas to the pot. Continue simmering for an additional 2 minutes so the greens soften but retain their bright color and fresh texture.
- Finish with Flavor: Stir in the Parmesan cheese, basil pesto, and lemon juice until the cheese is melted and the pesto is fully incorporated. Taste the soup and adjust seasoning with additional salt and pepper if desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese to taste. Serve immediately while warm and enjoy the fresh spring flavors.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be used if not strictly vegetarian.
- If ditalini pasta is unavailable, you may substitute with other small pasta shapes like elbow macaroni or small shells.
- Fresh asparagus and fresh spinach add the best flavor, but frozen spinach can be used if fresh is unavailable. Make sure to adjust cooking time accordingly.
- For a richer flavor, freshly grate Parmesan cheese rather than using pre-grated.
- The pesto can be store-bought or homemade depending on convenience and preference.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely, but pasta may soften further after freezing.
