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If there is one soup that embodies the freshness and bounty of the season, it has to be this Spring Minestrone Soup Recipe. Bursting with tender asparagus, vibrant spinach, and sweet peas, this hearty yet light soup wraps you in a cozy hug of wholesome flavors and comforting textures. It’s a colorful celebration of spring’s best produce, combined with tender pasta and creamy cannellini beans, making it a fulfilling meal that feels like sunshine in a bowl. Whether you’re craving something nourishing after a busy day or simply want to savor the very best of spring vegetables, this Spring Minestrone Soup Recipe delivers every time.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, creating a perfect harmony of taste, texture, and color. These simple staples come together effortlessly, transforming a handful of fresh vegetables and pantry basics into an unforgettable meal.
- 1 tablespoon olive oil: Adds richness and helps gently soften the vegetables.
- 1 yellow onion, chopped: Builds a flavorful base with its natural sweetness.
- 1 carrot, diced: Gives a subtle earthiness and lovely color contrast.
- 1 celery rib, diced: Brings a crisp, aromatic note to the soup.
- 1 cup diced Yukon gold potatoes: Adds comforting creaminess and balances the fresh greens.
- 3 cloves garlic, minced: Infuses a mellow, savory warmth.
- 1 medium zucchini, diced: Contributes tender texture and mild flavor.
- 1 teaspoon dried Italian seasoning: Brings classic herbaceous notes that tie everything together.
- 1 teaspoon kosher salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Adds gentle heat and depth.
- 7 cups vegetable broth: The flavorful, savory liquid base that fills the bowl.
- 15 oz can cannellini beans, rinsed and drained: Provides protein and creamy texture.
- 1/2 cup ditalini pasta: Small enough to soak up all the broth and complement the veggies perfectly.
- 1 1/2 cups chopped spinach: Packs in freshness and a vibrant green color.
- 1 cup chopped asparagus: Adds a tender snap and quintessential spring flavor.
- 1/2 cup frozen peas: Sweetness and pop of color that’s pure joy in every bite.
- 1/4 cup Parmesan cheese: Melts into the soup for a savory umami boost.
- 3 tablespoons basil pesto: Brings fragrant herbaceous brightness and richness.
- 2 tablespoons lemon juice: Adds a lively, refreshing zing to brighten the entire dish.
- Fresh basil: For garnish—its aroma is like the perfect finishing touch.
- Additional Parmesan cheese: Optional, but highly recommended for serving.
How to Make Spring Minestrone Soup Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large pot over medium-high heat. Toss in the chopped onion, carrot, celery, and Yukon gold potatoes. Let them cook for about 5 minutes, stirring occasionally until they soften and release their natural sweetness. Then add the minced garlic and stir for about a minute until you can smell that wonderful fragrance filling your kitchen. This base is where the heart of your soup begins, so take your time to coax out all those comforting flavors.
Step 2: Add Zucchini and Seasonings
Next up, throw in the diced zucchini along with dried Italian seasoning, kosher salt, and black pepper. Stir everything gently and let it cook for another couple of minutes. This step helps build layers of flavor, with the herbs infusing their magic and the zucchini softening just slightly to meld perfectly with the other veggies.
Step 3: Simmer Broth with Pasta and Beans
Pour in the vegetable broth and add the rinsed cannellini beans and ditalini pasta. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 8 to 10 minutes. This is when the pasta cooks to al dente perfection and the potatoes become tender without losing their shape. It’s wonderful to watch everything come together so beautifully in one pot.
Step 4: Add Spring Greens
Now for the vibrant part! Stir in the chopped spinach, asparagus, and frozen peas. Let the soup simmer gently for around 2 minutes more. You want those greens to stay bright and just tender, adding a lively crunch and fresh burst that scream spring in each bite.
Step 5: Finish with Flavor
Finally, stir in Parmesan cheese, basil pesto, and lemon juice until the cheese melts and pesto fully blends in. Taste the soup and adjust seasoning with more salt or pepper if needed. This finishing touch ties all the ingredients into a harmonious symphony of flavor that is utterly delicious.
Step 6: Serve and Garnish
Ladle the steaming hot soup into bowls and sprinkle with fresh basil and extra Parmesan. Serve it warm, and prepare for plenty of compliments because this Spring Minestrone Soup Recipe is sure to impress everyone around your table.
How to Serve Spring Minestrone Soup Recipe
Garnishes
Fresh basil leaves and an extra sprinkle of Parmesan cheese bring out the herbaceous and umami notes of the soup perfectly. You can also add a drizzle of good-quality olive oil or a pinch of red pepper flakes if you like a little heat. These small finishing touches elevate every spoonful into a truly memorable experience.
Side Dishes
Pair this soup with crusty bread or garlic toast for dipping, making the meal even heartier. A simple mixed green salad with a lemon vinaigrette complements the soup’s freshness beautifully and keeps the whole meal light and balanced.
Creative Ways to Present
Serve the soup in rustic bowls to enhance its cozy appeal. For a fun twist, try topping it with a dollop of ricotta or crème fraîche for added creaminess. You can also create mini versions in small cups for an elegant appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spring Minestrone Soup Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors actually deepen as it sits, making for a tastier second helping!
Freezing
This soup freezes beautifully. Just cool it completely, then transfer to freezer-safe containers or bags. It will keep well for 2 to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. Because the pasta may soak up broth during storage, you might want to add a splash of vegetable broth or water to loosen the soup back up. Avoid overheating to keep all the vibrant vegetable flavors intact.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! This Spring Minestrone Soup Recipe is naturally vegetarian, and you can make it vegan by skipping the Parmesan cheese or using a plant-based alternative. The basil pesto can also be substituted with a vegan version or blended fresh herbs and garlic for that lovely finishing touch.
What other vegetables can I add?
Feel free to get creative with your spring veggies! Thinly sliced leeks, fresh green beans, or baby peas work beautifully. Just adjust cooking times to ensure they remain tender but not overcooked.
Can I use a different pasta?
Definitely! Small pasta shapes like elbow macaroni, small shells, or orzo work well in this soup. Just keep in mind the cooking time might vary slightly, so add the pasta accordingly.
Is this soup freezer-friendly without losing texture?
The soup freezes well, but the pasta can become softer after freezing and reheating. If you prefer, cook the pasta separately and add it fresh when serving to keep the best texture.
How can I make this soup more filling?
Adding extra beans, a handful of cooked quinoa, or some shredded cooked chicken can bulk it up wonderfully if you want a heartier meal. The beauty of this Spring Minestrone Soup Recipe lies in its flexibility to suit your appetite.
Final Thoughts
There’s something truly special about this Spring Minestrone Soup Recipe—it’s like a bowl full of sunshine, health, and comfort all at once. With its fresh veggies, rich broth, and subtle herbs, it has become one of my absolute favorites to share with those I care about. I encourage you to give it a try, dive into the vibrant flavors of spring, and enjoy a homemade meal that feels both nourishing and wonderfully delicious.
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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 comforting and wholesome blend of fresh vegetables, cannellini beans, and ditalini pasta simmered in flavorful vegetable broth. Finished with Parmesan, basil pesto, and a hint of lemon juice, this soup is perfect for welcoming the fresh flavors of spring in a hearty, healthy meal.
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
Proteins 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 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 about 5 minutes, stirring occasionally, until the vegetables begin to soften. Then add the minced garlic and cook for an additional 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 approximately 2 minutes, stirring occasionally to let the flavors meld.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed and drained cannellini beans and ditalini pasta. Stir well to combine everything, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 8 to 10 minutes until the pasta is al dente and the potatoes are tender.
- Add Spring Greens: Stir in the chopped spinach, chopped asparagus, and frozen peas. Allow the soup to simmer for another 2 minutes so the greens are just tender but still vibrant in color.
- Finish with Flavor: Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir the soup well until the cheese melts completely and the pesto is fully incorporated. Taste and adjust seasoning with more salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese as desired. Serve warm and enjoy the fresh spring flavors.
Notes
- Use fresh vegetable broth for the best flavor, or homemade if possible.
- If you want a gluten-free version, substitute the ditalini pasta with a gluten-free pasta variety or omit it altogether.
- To make this soup vegan, omit the Parmesan cheese or use a vegan cheese alternative and ensure the pesto is dairy-free.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave to avoid overcooking the vegetables and pasta.
- You can add other spring vegetables like peas or green beans based on availability and preference.
