If you are craving a soup that bursts with fresh flavors and vibrant colors, then you are in for a treat with this Spring Minestrone Soup Recipe. This hearty yet light soup perfectly balances tender vegetables, creamy beans, and al dente pasta, creating a comforting bowl that feels like a celebration of spring in every spoonful. The combination of garden-fresh asparagus, spinach, and peas with zesty basil pesto and lemon juice makes it both refreshing and deeply satisfying, making it a perfect dish to share with family or friends on a cozy afternoon.
Ingredients You’ll Need
Each ingredient in this soup plays an essential role, whether it’s the texture, flavor, or color, making this recipe straightforward yet truly special. You’ll find that the simple, wholesome ingredients come together beautifully to create a springtime symphony in your bowl.
- 1 tablespoon olive oil: Provides a rich, fruity base for sautéing the vegetables.
- 1 yellow onion, chopped: Adds a sweet and savory depth to the soup’s foundation.
- 1 carrot, diced: Contributes natural sweetness and vibrant orange color.
- 1 celery rib, diced: Brings a subtle earthiness and crunch when cooked.
- 1 cup diced Yukon gold potatoes: Offers a creamy texture and heartiness to every bite.
- 3 cloves garlic, minced: Infuses the soup with fragrant warmth and zest.
- 1 medium zucchini, diced: Adds softness and mild sweetness, blending seamlessly with other veggies.
- 1 teaspoon dried Italian seasoning: Lifts the flavor with a herbaceous Mediterranean touch.
- 1 teaspoon kosher salt: Enhances all the flavors perfectly.
- 1/2 teaspoon black pepper: Brings the right amount of subtle heat.
- 7 cups vegetable broth: The heart of the soup, lending depth and body.
- 15 oz can cannellini beans, rinsed and drained: Adds creamy protein and satisfying texture.
- 1/2 cup ditalini pasta: Small pasta shapes that capture the broth and veggies beautifully.
- 1 1/2 cups chopped spinach: Delivers freshness and a pop of earthy green.
- 1 cup chopped asparagus: The quintessential spring vegetable, bringing bright, tender bites.
- 1/2 cup frozen peas: Sweet pops that brighten every spoonful.
- 1/4 cup Parmesan cheese: Adds a savory umami kick to finish the soup.
- 3 tablespoons basil pesto: Infuses herbs and garlic in a creamy burst of flavor.
- 2 tablespoons lemon juice: Provides a lively tang that balances the richness.
- Fresh basil: Used as a garnish to enhance aroma and color.
- Additional Parmesan cheese: Perfect for sprinkling on top before serving.
How to Make Spring Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium-high heat. Toss in the chopped onion, carrot, celery, and Yukon gold potatoes. Cooking these together for about 5 minutes softens the vegetables, helping to release their natural sweetness and build a flavorful base. When the veggies start to look tender, add the minced garlic and stir for an additional minute until its irresistible aroma fills your kitchen.
Step 2: Add Zucchini and Seasonings
Once your base is ready, add the diced zucchini along with the dried Italian seasoning, kosher salt, and black pepper. Cooking everything together for about 2 more minutes allows the zucchini to soften just enough while letting those herbs and spices infuse throughout the pot, layering the flavor beautifully.
Step 3: Simmer Broth with Pasta and Beans
Pour in the vegetable broth, then add the cannellini beans and ditalini pasta. Give everything a good stir and bring the soup to a boil. Once boiling, reduce the heat and let it simmer uncovered for 8 to 10 minutes. This will cook the pasta until it is perfectly al dente and ensure that the potatoes become tender, marrying the flavors in the broth.
Step 4: Incorporate Spring Greens
Next, stir in the chopped spinach, asparagus, and frozen peas. These spring greens add vibrant color and fresh tastes that brighten the soup. Let everything simmer for another 2 minutes to warm them through without losing their beautiful texture or bold green vibrancy.
Step 5: Finish With Flavor
To complete your Spring Minestrone Soup Recipe, add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir everything well until the cheese melts and the pesto is fully blended. This finishing touch gives the soup a creamy, herbal, and slightly tangy hint, tying all the layers of flavor together wonderfully. Taste and adjust seasoning if necessary.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with fresh basil leaves and an extra sprinkle of Parmesan cheese. This final flourish adds fresh herbal notes and a touch of indulgence to every spoonful. Serve warm for the ultimate comforting experience.
How to Serve Spring Minestrone Soup Recipe
Garnishes
Fresh basil leaves and Parmesan cheese are classic garnishes that bring an aromatic brightness and a savory finish to the soup, but you can also try a drizzle of high-quality olive oil or a sprinkle of crushed red pepper flakes if you like a little heat. These simple touches elevate the dish making it as visually appealing as it is delicious.
Side Dishes
This soup pairs beautifully with crusty bread or garlic bread for dipping, enhancing the meal’s comfort factor. A light mixed greens salad with a lemon vinaigrette can also complement the flavors perfectly, balancing the heartiness of the soup with refreshing crispness.
Creative Ways to Present
For a stunning presentation, serve the Spring Minestrone Soup Recipe in small, individual soup crocks or colorful bowls. Top each serving with a small dollop of basil pesto and a Parmesan crisp to add texture and eye-catching detail. This makes the dish feel special whether it’s for a casual family dinner or entertaining guests.
Make Ahead and Storage
Storing Leftovers
This soup stores very well in the refrigerator for up to 4 days. Keep it in an airtight container to maintain freshness, and the flavors will even deepen overnight, making leftovers just as satisfying as the first serving.
Freezing
You can freeze Spring Minestrone Soup Recipe for up to 3 months. It’s best to leave out the pasta if you plan on freezing, as it can become mushy when thawed. Add freshly cooked pasta when reheating for the best texture.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or water if it has thickened too much. Once warmed through, freshly cooked pasta can be added if desired, and more seasoning adjusted to taste.
FAQs
Can I substitute any vegetables in the Spring Minestrone Soup Recipe?
Absolutely! Feel free to swap in seasonal vegetables you love or have on hand. For example, green beans, peas, or even kale work wonderfully. The soup is very forgiving and adaptable while still maintaining that fresh spring vibe.
Is this soup suitable for vegans?
Yes, this Spring Minestrone Soup Recipe can easily be vegan by omitting the Parmesan cheese and choosing a pesto made without cheese, or making your own vegan pesto. It will still be flavorful and satisfying.
How can I make the soup gluten-free?
Simply use gluten-free pasta or skip the pasta altogether and increase beans or vegetables for added texture. This substitution lets everyone enjoy the soup without worrying about gluten.
Can I make this soup in a slow cooker?
Yes! Start by sautéing the vegetables on the stove then transfer everything to the slow cooker. Add broth, beans, and seasonings, cooking on low for 4-6 hours. Add delicate greens and pasta during the last 30 minutes to keep them tender and vibrant.
What’s the best way to reheat without losing texture?
Reheating gently on the stovetop with occasional stirring is ideal. Avoid microwaving for too long to prevent the pasta from becoming mushy and the vegetables from overcooking.
Final Thoughts
The Spring Minestrone Soup Recipe is a delightful reminder of how seasonal ingredients can take humble soup to something extraordinary. It’s a satisfying and nourishing meal perfect for anytime you want fresh, bright flavors with comforting warmth. I can’t wait for you to try it and make it a favorite in your kitchen, just like it is in mine!
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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, hearty, and nutritious dish perfect for welcoming the warmer months. Packed with fresh spring vegetables, tender potatoes, cannellini beans, and ditalini pasta, all simmered in a flavorful vegetable broth and finished with Parmesan cheese, basil pesto, and lemon juice for a bright, fresh taste. It’s a comforting yet light meal that’s easy to prepare and perfect for a family dinner.
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 Herbs
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- Fresh basil (for garnish)
Pantry Items
- 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
- Additional Parmesan cheese (for serving)
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 about 5 minutes, stirring occasionally until the vegetables begin to soften. Add the minced garlic and cook for another minute, stirring frequently, until fragrant.
- Add Zucchini and Seasonings: Stir in the diced zucchini, dried Italian seasoning, kosher salt, and black pepper. Cook for 2 minutes, stirring occasionally to blend the flavors.
- Simmer Broth with Pasta and Beans: Pour in the vegetable broth, then add the rinsed cannellini beans and ditalini pasta. Stir to combine everything, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 8 to 10 minutes, or until the pasta is al dente and potatoes are tender.
- Add Spring Greens: Add the chopped spinach, asparagus, and frozen peas to the pot. Simmer for another 2 minutes until the vegetables are tender yet still vibrant in color.
- Finish with Flavor: Stir in the Parmesan cheese, basil pesto, and lemon juice. Mix well until the cheese has melted and the pesto is fully incorporated. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve warm and enjoy this fresh, spring-inspired comfort soup.
Notes
- You can substitute ditalini pasta with small elbow macaroni or other small pasta shapes if desired.
- For a vegan version, omit the Parmesan cheese and use a vegan pesto.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adding the spinach, asparagus, and peas towards the end helps retain their vibrant color and texture.
- If you prefer a thicker soup, use less broth or slightly increase the amount of pasta.
