Spring Minestrone is a light and refreshing soup, perfect for highlighting the season’s best vegetables. It’s loaded with veggies, and the best part is that it’s ready in about 30 minutes. Lighter than regular minestrone, this version is one of my fav soups and I know you’ll love it too!

A bowl of Spring Minestrone with pasta, peas, carrots, and spinach, topped with grated cheese. A spoon and salt dish are in the background on a rustic blue surface.

The combination of spring vegetables adds flavor and color to every bite. The broth, infused with lemon juice and fresh basil, keeps things fresh and fragrant. And, you can mix up the veggies with your favorites. Just don’t over cook the veggies! This isn’t the kind of soup you want to simmer for hours. But don’t worry, it’ll still have plenty of flavor.

Whether you’re planning a cozy dinner or a week of lunches, this soup is a simple way to enjoy the flavors of spring.

A bowl of Spring Minestrone with pasta shells, peas, carrots, beans, and greens. A spoon hovers above, holding a serving. Salt and pepper shakers in the background.

Ingredients

Olive oil
Onion – Diced. I cook with yellow aka brown onions, but any kind will work. Avoid red onions as they’ll discolor and will look grey in the soup.
Garlic – Minced. Please use fresh garlic!
Carrots – Diced. You can add frozen (and thawed) carrots at the end of the cooking time, but the carrots add a lovely sweetness to the soup.
Celery stalk – Diced. Use the stems and all!
Zucchini – Diced. If you’re using a bigger zucchini with lots of seeds, scoop out the seeds like you would if it were a cucumber. The seeds are water and tough.
Vegetable broth – I’ve also tried this Spring Minestrone recipe with chicken broth and it’s also delicious.
Cannellini beans – Drained and rinsed. My favorite are cannellini, or Northern beans. Yum!
Peas – Frozen.
Baby spinach – You can also use baby kale, or any other baby green. Try it with escarole, I love soups with escarole in them.
Small pasta – Like baby shells or ditali. You don’t need much pasta for this soup. Always cook pasta and add it to the soup before serving so that the pasta doesn’t keep soaking up all the broth and get big and soggy.
Lemon juice
Fresh basil – Chiffonaded.
Salt and pepper – To taste.
Parmesan – Grated. (for garnish)

How To Make Spring Minestrone

Boil the pasta for one minute less than the package suggests. Drain, rinse with cold water, and set aside.
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, and cook for 4-5 minutes until the onion is softened but not browned.
Stir in the garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth, cover, and bring to a gentle simmer for about 10 minutes.
Stir in the cannellini beans, zucchini, and peas. Let it simmer for 2-3 minutes.
Add the spinach and cook until it wilts, about a minute.
Stir in the lemon juice and basil. Season with salt and pepper to taste.
Ladle into bowls, top with grated Parmesan if desired, and enjoy.

Step-By-Step Process

Ingredients for vegetable soup include carrots, spinach, pasta, spices, celery, onion, olive oil, zucchini, peas, cheese, beans, and broth in a pot on a white surface. — Ingredients.

Chopped vegetables on a wooden board: diced zucchini, celery, carrots, and onions, arranged in separate piles. — Ingredients.

Chef Jenn’s Tips

Storing the pasta separately prevents it from absorbing the broth and getting soggy.
Mix and match the veggies with all your favorites!
A high-quality vegetable broth makes a big difference in flavor. Homemade broth is a great option if you have it.

Make It A Meal

Pair this soup with crusty bread or garlic bread for dipping. For added protein, serve it with grilled chicken or shrimp. A fresh green salad with a lemon vinaigrette is also a great side dish to balance the meal.

Bowl of Spring Minestrone with pasta, spinach, and beans, topped with grated cheese. A spoon is beside the bowl, and sliced vegetables are on a cutting board in the background.

Storage

Store leftover soup in an airtight container in the fridge for up to four days. For the best texture, store the pasta separately and combine it when reheating. To freeze, cool the soup completely, then store it in a freezer-safe container for up to three months. Thaw in the fridge overnight and reheat gently on the stovetop.

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