If you’re craving a comforting yet fresh bowl that celebrates the best of spring’s bounty, then this Spring Minestrone Soup Recipe is exactly what you need. Bursting with vibrant veggies, creamy beans, tender pasta, and bright flavors from basil pesto and lemon juice, it’s an absolute showstopper. Each spoonful offers a delightful mix of textures and tastes that feels both nourishing and indulgent — perfect for a cozy night in or impressing friends at your next gathering. Plus, it’s easy to make and a wonderful way to savor the season!
Ingredients You’ll Need
The beauty of this Spring Minestrone Soup Recipe is in how simple, fresh ingredients come together to create something spectacular. Each component plays a special role, adding layers of flavor, texture, or that gorgeous spring-green color that makes this soup as pretty as it is delicious.
- 1 tablespoon olive oil: The perfect base for sautéing veggies and developing rich flavor right from the start.
- 1 yellow onion, chopped: Adds sweetness and depth to the soup’s foundation.
- 1 carrot, diced: Brings subtle sweetness and bright orange color.
- 1 celery rib, diced: Adds a lovely crunch and classic soup aroma.
- 1 cup diced Yukon gold potatoes (about 1 medium small potato): Provides hearty, creamy texture that soaks up all the flavors.
- 3 cloves garlic, minced: Infuses the soup with warmth and a kick of savory deliciousness.
- 1 medium zucchini, diced: Delivers mild, tender freshness.
- 1 teaspoon dried Italian seasoning: The herb blend adds an aromatic, classic Italian touch.
- 1 teaspoon kosher salt: Enhances all the natural flavors beautifully.
- 1/2 teaspoon black pepper: Adds the right amount of gentle heat.
- 7 cups vegetable broth: The flavorful liquid that ties everything together into a comforting soup.
- 15 oz can cannellini beans, rinsed and drained: Creamy protein that makes the soup more filling.
- 1/2 cup ditalini pasta: The perfect small pasta that holds onto broth and complements the veggies.
- 1 1/2 cups chopped spinach: Fresh greens for vibrant color and a nutritional boost.
- 1 cup chopped asparagus: Adds a tender, grassy crunch celebrating spring’s arrival.
- 1/2 cup frozen peas: Pops of sweetness and joyful green bursts.
- 1/4 cup Parmesan cheese: Adds creamy, umami richness.
- 3 tablespoons basil pesto: Delivers an herby, garlicky punch that elevates the soup completely.
- 2 tablespoons lemon juice: A bright splash that wakes up all the flavors.
- Fresh basil: For a fragrant, fresh garnish that looks and tastes amazing.
- Additional Parmesan cheese: Because you can never go wrong with a little extra cheesy topping.
How to Make Spring Minestrone Soup Recipe
Step 1: Sauté Vegetables
Start by heating the olive oil in a large pot over medium-high heat. Toss in the chopped onion, carrot, celery, and Yukon gold potatoes. Let these cook for about 5 minutes, stirring occasionally so they soften and release their natural sweetness. Then, add the minced garlic and sauté for one more minute until you can smell that beautiful garlicky aroma filling your kitchen.
Step 2: Add Zucchini and Seasonings
Next, introduce the diced zucchini into the pot. Sprinkle in the dried Italian seasoning, kosher salt, and black pepper. Give everything a good stir and cook for about 2 minutes. This step helps the zucchini soften a little and allows all those seasonings to infuse the vegetables with that signature Italian warmth and flavor.
Step 3: Simmer Broth with Pasta and Beans
Pour in the vegetable broth, then add your rinsed cannellini beans and ditalini pasta. Stir everything well before raising the heat to bring the soup up to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 8 to 10 minutes. You’re looking for the pasta to be perfectly al dente and the potatoes tender, creating a comforting, hearty foundation.
Step 4: Add Spring Greens
It’s time to bring the spring vibes with fresh greens. Stir in the chopped spinach, asparagus, and frozen peas, then let the soup simmer for another 2 minutes. This gentle cooking keeps the vegetables tender but still vibrant—exactly what you want to give this soup its lively, fresh character.
Step 5: Finish with Flavor
Last but absolutely not least, stir in the Parmesan cheese, basil pesto, and lemon juice. Mix until the cheese melts into the hot soup and the pesto is beautifully incorporated, creating a rich, herbaceous depth. Taste your soup now and adjust salt and pepper as needed to make it just perfect.
Step 6: Serve and Garnish
Ladle this gorgeous Spring Minestrone Soup Recipe into bowls. Top with fresh basil leaves and a little extra Parmesan cheese if you like that cheesy sprinkle on top. Serve it warm, maybe with some crusty bread, and get ready for a deliciously satisfying meal.
How to Serve Spring Minestrone Soup Recipe
Garnishes
Fresh basil leaves are a simple but stunning garnish that adds an aromatic touch when your soup hits the bowl. A sprinkle of extra Parmesan cheese always amps up the flavor and gives a lovely salty finish that pairs perfectly with the fresh veggies and bright lemon notes.
Side Dishes
This soup shines alongside crunchy garlic bread or a warm, crusty baguette. A simple mixed green salad with light vinaigrette also makes an excellent partner, keeping the meal light and fresh to complement the hearty soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bread bowls. You can also top it with a drizzle of extra basil pesto or a dollop of creamy ricotta to bring even more layers of flavor. Garnishing with edible flowers or microgreens turns each bowl into a spring celebration on the table.
Make Ahead and Storage
Storing Leftovers
Spring Minestrone Soup Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers are a treat the next day, just perfect for a quick lunch or light dinner.
Freezing
You can freeze this soup for up to 3 months, but to preserve texture, wait to add the fresh greens, Parmesan, and lemon juice until after thawing and reheating. Freeze the broth, beans, and pasta mixture in a freezer-safe container and then freshen it up when you’re ready to enjoy.
Reheating
Reheat gently in a saucepan over medium heat, stirring occasionally. Add a splash of vegetable broth or water if it seems too thick. Stir in the chopped spinach, asparagus, frozen peas, Parmesan, pesto, and lemon juice after the soup is hot to keep those fresh flavors vibrant.
FAQs
Can I use different pasta shapes in this Spring Minestrone Soup Recipe?
Absolutely! While ditalini is traditional, small pasta shapes like elbow macaroni, small shells, or orzo work wonderfully and soak up the broth just as well.
Is this soup vegetarian and vegan friendly?
Yes, the recipe is vegetarian as written. To make it vegan, simply omit the Parmesan cheese or use a plant-based vegan cheese alternative, and ensure the pesto does not contain any cheese.
Can I substitute fresh vegetables for frozen ones?
Yes, fresh vegetables can be used in place of frozen peas or asparagus. Just adjust cooking times accordingly so they don’t overcook and lose their vibrant color and texture.
How thick or thin is this soup?
This Spring Minestrone Soup Recipe is perfect for those who love a hearty broth-based soup. If you prefer it thinner, feel free to add more vegetable broth or water to reach your desired consistency.
What’s the best way to add protein to this soup?
Cannellini beans provide great plant-based protein. If you want more, consider stirring in cooked shredded chicken or diced cooked sausage while reheating for an extra punch of protein and flavor.
Final Thoughts
This Spring Minestrone Soup Recipe is a total keeper and one of those dishes that feels like a warm hug and a celebration of spring all in one bowl. With its fresh, vibrant ingredients and comforting textures, it’s sure to become a favorite for your seasonal rotation. Don’t wait—grab those fresh veggies and get cooking. Your taste buds will thank you!
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
A vibrant and hearty Spring Minestrone Soup packed with fresh seasonal vegetables, tender pasta, and creamy cannellini beans, finished with Parmesan cheese, basil pesto, and a hint of lemon for bright flavor. Perfect as a comforting yet light meal to celebrate the flavors of spring.
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 Extras
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 7 cups vegetable broth
- 15 oz can cannellini beans, rinsed and drained
- 1/2 cup ditalini pasta
- 1/4 cup Parmesan cheese
- 3 tablespoons basil pesto
- 2 tablespoons lemon juice
- Fresh basil (for garnish)
- Additional Parmesan cheese (for garnish)
Instructions
- Saute Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, diced carrot, diced celery, and diced Yukon gold potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for 1 minute, stirring frequently until fragrant.
- Add Zucchini and Seasonings: Add the diced zucchini, dried Italian seasoning, kosher salt, and black pepper to the pot. Cook for about 2 minutes, stirring occasionally to combine the flavors and allow the zucchini to soften slightly.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed and drained cannellini beans and ditalini pasta. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender.
- Add Spring Greens: Stir in the chopped spinach, asparagus, and frozen peas. Let the soup simmer for another 2 minutes until the vegetables are just tender and retain their vibrant color.
- Finish with Flavor: Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir well until the cheese is melted and the pesto is fully incorporated. Taste and adjust salt and pepper as necessary.
- Serve and Garnish: Ladle the soup into bowls, then garnish each serving with fresh basil leaves and additional Parmesan cheese as desired. Serve warm and enjoy this bright, flavorful spring soup.
Notes
- For a gluten-free option, substitute ditalini pasta with gluten-free pasta or omit pasta altogether.
- Use fresh vegetable broth for best flavor, but store-bought works well in a pinch.
- If fresh asparagus is unavailable, substitute with green beans or omit entirely.
- To make the soup vegan, omit Parmesan cheese and use a plant-based pesto or homemade version without cheese.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
