Spring Minestrone Soup Recipe
If you are searching for a vibrant, feel-good meal that truly embodies the flavors of the season, look no further than this Spring Minestrone Soup Recipe. Bursting with tender veggies, creamy beans, and just the right amount of pasta, this soup is a celebration of spring’s freshest bounty. Each spoonful is nourishing, comforting, and surprisingly simple to create, making it a dish you’ll want to revisit all season long.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Spring Minestrone Soup Recipe is how a handful of humble, colorful ingredients come together to create something truly special. Every component—from the crisp asparagus to the creamy cannellini beans—plays a starring role in taste, texture, or color, making each bite lively and satisfying.
- Olive oil: Adds a rich base flavor and helps sauté the vegetables to tender perfection.
- Yellow onion: Gives a gentle sweetness and depth to the soup’s foundation.
- Garlic: Infuses the broth with aromatic warmth and classic Italian flavor.
- Carrots: Bring subtle sweetness and a lovely pop of orange color.
- Asparagus: Adds a quintessential spring crunch and grassy brightness.
- Zucchini: Offers a tender bite and soaks up all the delicious broth.
- Green beans: Deliver a satisfying snap and vibrant green hue.
- Cannellini beans: Bring creamy texture and plant-based protein to the party.
- Vegetable broth: Forms the savory backbone of the dish; a good-quality broth makes a big difference.
- Water: Lightens the broth and ensures there’s plenty of soup to go around.
- Small pasta (like ditalini or orzo): Adds heartiness and soaks up all the flavors—choose your favorite shape!
- Frozen peas: Provide a burst of sweetness and their signature spring green color.
- Fresh spinach or baby kale: Wilts down into silky ribbons that add flavor and nutrients.
- Fresh parsley: Brightens everything up with its herby freshness.
- Lemon juice: A finishing squeeze lifts the flavors and adds a sunny tang.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Optional: Grated Parmesan: Adds a savory, cheesy finish that’s absolutely irresistible.
How to Make Spring Minestrone Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. When it shimmers, add the diced onion and cook for 3 to 4 minutes until it softens and becomes fragrant. Stir in the minced garlic and sliced carrots, letting them cook together for another 3 minutes. This foundation builds the flavor for your entire Spring Minestrone Soup Recipe and ensures the vegetables are perfectly tender later on.
Step 2: Add the Spring Vegetables
Next up: pile in the asparagus, diced zucchini, and green beans. Give everything a good stir and let the veggies cook for about 5 minutes, stirring occasionally. You want them to start softening but still retain their bright color and a bit of crispness—after all, this is a Spring Minestrone Soup Recipe!
Step 3: Pour in Broth and Simmer
Pour in the vegetable broth and water, then turn up the heat and bring the mixture to a gentle boil. This is where all the flavors begin to meld, and the soup transforms into something magical. Make sure to scrape up any browned bits from the bottom of the pot for extra flavor.
Step 4: Cook the Pasta
Stir in your choice of small pasta—ditalini, orzo, or another favorite. Cook according to the package instructions until the pasta is just al dente. This way, it soaks up all the savory, vegetable-packed broth and gives the Spring Minestrone Soup Recipe that classic, cozy texture.
Step 5: Add Beans and Peas
During the last 2 to 3 minutes of pasta cooking, stir in the cannellini beans and frozen peas. The beans add creaminess and satisfying protein, while the peas keep things sweet and fresh—just what you want in a springtime soup.
Step 6: Wilt in Greens and Finish
Once the pasta is cooked, toss in the spinach or baby kale. Stir until the greens wilt into the soup. Then, finish with a splash of lemon juice, a sprinkle of chopped parsley, and season generously with salt and black pepper. Your Spring Minestrone Soup Recipe is ready to serve!
How to Serve Spring Minestrone Soup Recipe
Garnishes
A bowl of Spring Minestrone Soup Recipe is a treat on its own, but a few final touches can really make it shine. Try a generous sprinkle of grated Parmesan on top for extra savoriness, a swirl of good olive oil, or a scattering of fresh herbs like basil or parsley. If you love a little heat, a pinch of red pepper flakes is fantastic, too.
Side Dishes
This soup pairs beautifully with a thick slice of crusty bread—perfect for dunking and soaking up every last drop. A simple green salad with a lemony vinaigrette makes a fresh, light companion. If you’re feeling adventurous, serve alongside a platter of marinated olives or a small cheese board for a Mediterranean-inspired meal.
Creative Ways to Present
For a show-stopping presentation, ladle the Spring Minestrone Soup Recipe into wide, shallow bowls and top each serving with a few edible flowers or microgreens. You can also serve the soup in small mugs or cups for a fun, casual starter at a spring gathering. For family-style dining, bring the pot right to the table and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
Leftover Spring Minestrone Soup Recipe keeps beautifully in the fridge for up to four days. Let the soup cool completely before transferring to an airtight container. When storing, you might notice the pasta continues to absorb some broth, so don’t be surprised if it thickens a bit—just add a splash of vegetable broth or water to loosen it up before serving again.
Freezing
If you’d like to freeze your Spring Minestrone Soup Recipe, simply let it cool, then portion it into freezer-safe containers. For best texture, consider leaving out the pasta and greens before freezing, and add them fresh when you reheat. The soup base will keep well in the freezer for up to three months.
Reheating
To reheat, simply warm the soup gently in a saucepan over medium heat, stirring occasionally and adding a little extra broth or water as needed. If you’ve frozen the soup, let it thaw in the fridge overnight for best results. Freshen up each bowl with a new squeeze of lemon juice and a sprinkle of Parmesan before serving.
FAQs
Can I use different vegetables in this Spring Minestrone Soup Recipe?
Absolutely! Feel free to swap in whatever fresh spring veggies you have on hand—think snap peas, leeks, or even baby potatoes. This recipe is wonderfully flexible, so don’t hesitate to get creative with your produce drawer.
Is this soup gluten-free?
It can be! Just use your favorite gluten-free pasta or skip the pasta altogether and add extra beans or potatoes for heartiness. The rest of the Spring Minestrone Soup Recipe is naturally gluten-free.
Can I make this soup vegan?
Definitely. Simply skip the Parmesan garnish or use a vegan cheese alternative. The soup itself is completely plant-based, making it a perfect vegan main or starter.
What kind of pasta works best?
Small shapes like ditalini, orzo, or small shells are ideal because they cook quickly and distribute evenly throughout the soup. If you want to use a different type, just adjust the cooking time as needed.
How do I prevent the pasta from getting mushy?
To avoid mushy pasta, cook it just until al dente and don’t overcook when reheating. If you’re making the soup ahead, you can even cook the pasta separately and add it to each bowl when serving.
Final Thoughts
I truly hope you’ll give this Spring Minestrone Soup Recipe a try and let it bring a burst of fresh, seasonal flavor to your table. It’s the kind of dish that’s as comforting as it is energizing, and it’s sure to become a favorite in your kitchen, too!
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Spring Minestrone Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy Spring Minestrone Soup loaded with fresh seasonal vegetables like asparagus, zucchini, and spinach, simmered with cannellini beans and small pasta in a flavorful vegetable broth. This vegetarian Italian classic is perfect for a light yet satisfying meal, packed with nutrients and brightened with fresh lemon juice and parsley.
Ingredients
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup chopped asparagus
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 cups fresh spinach or baby kale
Legumes & Grains
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or orzo)
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup water
Seasonings & Garnish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Optional: grated Parmesan for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and sliced carrots, and cook for an additional 3 minutes to develop the base flavors.
- Add Vegetables: Toss in the chopped asparagus, diced zucchini, and green beans. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften but remain vibrant.
- Simmer Broth and Pasta: Pour in the vegetable broth and water, then bring the mixture to a boil. Stir in the small pasta and cook according to package instructions until al dente, usually around 8–10 minutes.
- Add Beans and Peas: During the last 2–3 minutes of pasta cooking, add the drained cannellini beans and frozen peas to warm through without overcooking.
- Wilt Greens and Finish: Once the pasta is cooked, stir in the fresh spinach or baby kale and allow it to wilt gently in the hot soup. Remove the pot from heat and finish by stirring in the fresh lemon juice and chopped parsley.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve hot, optionally topped with grated Parmesan cheese for added richness.
Notes
- This soup is highly versatile—feel free to swap in any spring vegetables you have available.
- For a gluten-free adaptation, substitute the pasta with gluten-free pasta varieties or omit it entirely.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
