Spring Minestrone

Ready in about 30 minutes, this easy Spring Minestrone Soup is packed with flavor and goodness. It’s loaded with veggies which you can swap to include all your favorites. Easy, delish, and lighter than a traditional minestrone soup, this springy version is a must-try for soup lovers!

Unlike traditional minestrone, which can be hearty with beans, pasta, and thick vegetables, this version is lighter and perfect for spring. The broth is refreshing, with the perfect balance of vegetables and herbs. It’s also incredibly versatile — you can easily adjust it based on what’s in season or what you have on hand. Plus, it stores well, meaning you can enjoy leftovers throughout the week.

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 – Please use fresh garlic! 
• Carrots – 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 – Use the stems and all! 
• Zucchini – 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 – 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 – For garnish.

How To Make Spring Minestrone

1. Boil the pasta for one minute less than the package instructions suggest. Drain, rinse with cold water, and set aside. Keeping it separate prevents it from absorbing too much broth.
2. Heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 4-5 minutes until softened but not browned. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Pour in the vegetable broth and bring it to a gentle simmer. Cover the pot and allow it to cook for around 10 minutes.
4. Stir in the cannellini beans, zucchini, and peas. Let them simmer for 2-3 minutes until the zucchini is tender.
5. Add the spinach and cook for about a minute, just until it wilts. Stir in the lemon juice and fresh basil. Season with salt and pepper to taste.
6. Ladle the soup into bowls and top with freshly grated Parmesan. Serve with your cooked pasta stirred in or on the side.

Step-By-Step Process

Chef Jenn’s Tips

• To avoid soggy pasta, store it separately from the soup. Add it to individual servings when reheating.
• Add spinach at the last minute to maintain its vibrant color and tender texture. Overcooking it can dull the flavor.
• A good vegetable broth enhances the overall flavor, so use homemade or high-quality store-bought broth when possible.

Recommended

Make It A Meal

Pair your Spring Minestrone with a crusty baguette or garlic bread for dipping. For a protein boost, serve it alongside grilled chicken or shrimp. A crisp green salad with a lemon vinaigrette complements the bright flavors of the soup perfectly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Keep the pasta and soup separate to prevent the pasta from soaking up the broth. If freezing, allow the soup to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, thaw the soup in the fridge overnight and reheat it gently on the stovetop. Add freshly cooked pasta before serving.