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If you’re looking for a vibrant, wholesome dish that captures the very essence of fresh spring produce, this Spring Minestrone Soup Recipe is an absolute must-try. Bursting with tender vegetables, creamy beans, and just the right amount of comforting pasta, each spoonful feels like a celebration of the season. It’s a soul-warming, yet light soup that brightens your day with flavors that dance between herbaceous, tangy, and deeply savory. Whether you want a simple weekday meal or something impressive to share with friends, this soup fits perfectly and never disappoints.
Ingredients You’ll Need
The beauty of this Spring Minestrone Soup Recipe lies in its straightforward ingredient list. Every item is thoughtfully chosen to bring balance between texture, color, and flavor—from the silky potatoes to the crisp asparagus. These essentials work harmoniously, creating a soup that’s layered but never overwhelming.
- Olive oil: Provides a rich base for sautéing vegetables and develops a subtle fruity aroma.
- Yellow onion: Adds natural sweetness and depth to the broth.
- Carrot: Brings a gentle earthiness and bright orange color.
- Celery rib: Offers a crisp, fresh note that balances the sweetness.
- Yukon gold potatoes: Give the soup a creamy texture and help thicken it slightly.
- Garlic: Imparts a warm, fragrant foundation for all the layers of flavor.
- Zucchini: Adds tenderness and subtle vegetal sweetness.
- Dried Italian seasoning: Brings in the classic herb mix for that timeless minestrone taste.
- Kosher salt: Enhances and brightens all the flavors.
- Black pepper: Adds mild heat and complexity.
- Vegetable broth: The heart of the soup, creating a savory, comforting liquid base.
- Cannellini beans: Offer creaminess and protein to make the soup filling.
- Ditalini pasta: Small pasta shapes that soak up the broth without overwhelming the soup.
- Chopped spinach: Gives vibrant color and a mild, tender bite.
- Chopped asparagus: Adds a fresh, slightly crisp spring flavor.
- Frozen peas: Provide bursts of sweetness with little pops of texture.
- Parmesan cheese: Melts into a salty, nutty creaminess that enriches every spoonful.
- Basil pesto: Delivers a punch of herbaceous, garlicky brightness.
- Lemon juice: Offers a fresh zing that lifts and brightens the entire soup.
- Fresh basil: Used as a garnish, it adds aromatic freshness that’s unmistakably spring.
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 your chopped onion, carrot, celery, and diced Yukon gold potatoes. What you’re aiming for here is to soften these vegetables, coaxing out their sweetness and aromas. Cook for about 5 minutes, stirring occasionally until they begin to melt into the pot. Then, add the minced garlic and cook for just one minute more, letting its fragrance fill your kitchen without letting it brown too much.
Step 2: Add Zucchini and Seasonings
Next up, add the diced zucchini to your soft vegetable mix along with dried Italian seasoning, kosher salt, and black pepper. As you stir, the herbs release their magic, mingling with the fresh veggies. In just a couple of minutes, you’ll notice the aroma transform—your soup base is well on its way to becoming something special.
Step 3: Simmer Broth with Pasta and Beans
Pour in the vegetable broth to give your soup that comforting, savory body. Add the rinsed cannellini beans and the ditalini pasta as well. Bring everything swiftly to a boil, then lower the heat to a gentle simmer. Keep the pot uncovered so the flavors meld while the pasta cooks to al dente perfection and the potatoes become tender. This usually takes 8 to 10 minutes.
Step 4: Add Spring Greens
Now it’s time to brighten the soup with your spring vegetables. Stir in the chopped spinach, fresh asparagus, and sweet frozen peas. Simmer everything together for another two minutes, just enough to tenderize these greens while preserving their vibrant hues and fresh flavors—this is what makes your Spring Minestrone Soup Recipe come alive.
Step 5: Finish with Flavor
The final flourish is where the soup truly sings. Stir in the Parmesan cheese, rich basil pesto, and a splash of lemon juice. The cheese melts smoothly into the broth, the pesto adds vibrant herbal layers, and the lemon juice ties all the flavors together with a fresh zing. Taste carefully, adjusting salt and pepper as necessary to suit your own palate.
Step 6: Serve and Garnish
Ladle your beautiful soup into bowls and crown each serving with fresh basil leaves and a sprinkle of extra Parmesan cheese. Serve it warm, maybe with a crusty slice of bread, and prepare for smiles all around.
How to Serve Spring Minestrone Soup Recipe
Garnishes
The finishing touch really elevates this soup. Fresh basil adds a burst of herbal aroma, perfectly complementing the pesto inside. A little extra Parmesan on top brings added saltiness and creaminess, creating an irresistible texture contrast and flavor boost.
Side Dishes
This soup is hearty enough on its own but pairs wonderfully with a fresh green salad or a warm baguette. Garlic bread or roasted vegetable focaccia can also be lovely companions, providing crunch and additional flavor contrasts that round out your meal.
Creative Ways to Present
Take your Spring Minestrone Soup Recipe to the next level by serving it in rustic bread bowls for an impressive presentation. You can also drizzle a little extra pesto on top or swirl in a spoonful of ricotta for a rich, creamy twist that guests will remember.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making it a fantastic option for easy lunches or cozy dinners later in the week.
Freezing
If you want to stash some away for a future meal, Spring Minestrone Soup Recipe freezes well. Just be sure to cool it completely, then transfer to freezer-safe containers. It can be stored for up to three months. Note that the pasta can become a little softer after freezing, so if you prefer a firmer bite, you might cook and add fresh pasta when reheating.
Reheating
Reheat your soup gently on the stove over medium-low heat to keep the vegetables from overcooking. Stir occasionally until warmed through. If the soup has thickened too much in the fridge or freezer, simply add a splash of vegetable broth or water to loosen it back up.
FAQs
Can I use different beans in this soup?
Absolutely! While cannellini beans are classic for this recipe, you can swap in chickpeas, kidney beans, or navy beans based on what you have available or personal preference. Just rinse and drain them well before adding to the soup.
Is this recipe suitable for vegans?
With a couple of easy tweaks, yes! Simply omit the Parmesan cheese and pesto (or use a vegan version of pesto) to keep the soup plant-based without sacrificing flavor.
Can I make this soup gluten-free?
Yes! Just replace the ditalini pasta with a gluten-free pasta or small gluten-free grains like quinoa or rice. Add them towards the end of cooking to prevent overcooking.
How can I make this soup more filling?
Adding extra beans, some cooked quinoa, or a handful of kale can increase the protein and fiber content, making the soup more substantial and satisfying. You can also serve it alongside a hearty salad or protein-rich side.
What’s the best way to keep the vegetables bright and fresh in the soup?
The key is adding delicate greens like spinach and peas near the end of cooking and simmering just long enough to soften them slightly without dulling their color or flavor. This approach keeps the soup vibrant and full of fresh springtime energy.
Final Thoughts
This Spring Minestrone Soup Recipe is one of those dishes you’ll want in your regular rotation—it’s simple, comforting, and packed with fresh veggies that celebrate the best of the season. Whether you’re cooking for family, entertaining friends, or just craving a bowl of wholesome goodness, this soup delivers warmth and nourishment in every spoonful. Give it a try soon, and enjoy the bright flavors of spring in the most delicious way possible!
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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 Spring Minestrone Soup is a vibrant and hearty dish packed with fresh spring vegetables, tender pasta, and flavorful beans. Perfect for a cozy meal, it combines a rich vegetable broth base with diced potatoes, zucchini, asparagus, spinach, and peas, enhanced by Parmesan cheese and basil pesto. Ready in just 45 minutes, this comforting soup is ideal for welcoming the fresh 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 Pasta
- 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
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, celery, and Yukon gold potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, stirring frequently to release its fragrance.
- Add Zucchini and Seasonings: Stir in the diced zucchini along with dried Italian seasoning, kosher salt, and black pepper. Cook for about 2 minutes, stirring occasionally to blend the flavors well.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed cannellini beans and ditalini pasta. Stir gently to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 8 to 10 minutes until the pasta is al dente and the potatoes are tender.
- Add Spring Greens: Incorporate the chopped spinach, asparagus, and frozen peas into the pot. Continue to simmer for another 2 minutes until the vegetables are just tender and maintain their vibrant color.
- Finish with Flavor: Stir in the Parmesan cheese, basil pesto, and lemon juice. Mix well until the cheese melts and the pesto is fully incorporated. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese as desired. Serve warm and enjoy this fresh, comforting spring soup.
Notes
- For a gluten-free option, substitute the ditalini pasta with gluten-free pasta.
- To make this soup vegan, omit the Parmesan cheese or use a plant-based alternative and ensure the pesto is vegan-friendly.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Feel free to add other spring vegetables like peas shoots or snap peas for added texture and flavor.
