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A bowl of Spring Minestrone with shell pasta, carrots, spinach, peas, and topped with grated cheese. A spoon rests in the bowl. A jar of salt and a checked napkin are in the background.

Spring Minestrone

Chef Jenn
I love how light, fresh, and satisfying Spring Minestrone is! Packed with seasonal vegetables, tender pasta or beans, and bright herbs, this vibrant soup is perfect for welcoming warmer days. It’s a one-pot meal that feels comforting yet refreshing—ideal for lunch, dinner, or meal prep all season long.
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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
  • ½ 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
 

  • 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.
  • 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.
  • Pour in the vegetable broth and bring it to a gentle simmer. Cover the pot and allow it to cook for around 10 minutes.
  • Stir in the cannellini beans, zucchini, and peas. Let them simmer for 2-3 minutes until the zucchini is tender.
  • 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.
  • Ladle the soup into bowls and top with freshly grated Parmesan. Serve with your cooked pasta stirred in or on the side.

Notes

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.

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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