Simple Spring Minestrone Soup

Name: Simple Spring Minestrone Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 cup green beans, trimmed and cut into pieces; 1 cup asparagus, cut into 1-inch pieces; 1 can (15 oz) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 cup small pasta (e.g., ditalini); Salt and pepper to taste; Fresh basil and parsley for garnish

Highlighted under: Lean & Light

I love making this Simple Spring Minestrone Soup when the weather starts to warm up. It’s a colorful mix of fresh vegetables, beans, and pasta that brings a taste of spring to my kitchen. The best part is how easy it is to prepare, taking only about 30 minutes from start to finish. I often customize the vegetables based on what I have on hand, ensuring that each bowl is packed with flavor. This hearty soup is both nourishing and satisfying, making it perfect for any meal.

Created by

Penelope Dawson

Last updated on 2026-01-24T11:22:11.776Z

Creating my Simple Spring Minestrone Soup has become a delightful tradition in my kitchen. I particularly enjoy experimenting with seasonal vegetables, such as asparagus and peas, which lend a fresh, vibrant flavor to the soup. This dish is incredibly versatile, allowing me to use whatever I have available, which minimizes waste and maximizes taste.

One of my favorite tips is to add fresh herbs at the end of cooking. Doing this elevates the soup's flavor and adds a beautiful aroma. I've found that pairing basil and parsley brings a unique brightness that complements the earthiness of the beans and pasta, ensuring every spoonful is absolutely delicious.

Why You'll Love This Recipe
Bright, fresh flavors that celebrate spring produce
A wholesome and nutritious meal in just 30 minutes
Customizable with your favorite vegetables and herbs

Maximizing Flavor with Fresh Ingredients

Using fresh vegetables is key to achieving the vibrant flavor profile of this minestrone soup. Seasonal produce, such as asparagus and green beans, not only enhances the taste but also improves the nutritional value. I often recommend visiting local farmers' markets to find the freshest options. If you can't find certain vegetables, alternatives such as peas for green beans or bell peppers for zucchini work well too, ensuring your soup remains colorful and nutritious.

Incorporating herbs like fresh basil and parsley brings an aromatic depth that elevates the soup. To intensify the flavor, consider adding the herbs towards the end of cooking, just enough to maintain their bright green color and fresh taste. Adding a squeeze of lemon juice after the soup has cooked can also brighten the flavors, making the soup feel even more spring-like.

Cooking Techniques for Perfect Texture

The technique of sautéing the onions and garlic until they’re soft and translucent lays a foundation of flavor for the entire soup. Be careful not to let the garlic brown, as burnt garlic can introduce bitterness. If you notice that it’s beginning to brown, reduce the heat slightly to ensure a sweet, fragrant base.

When cooking the pasta in the soup, make sure to check for doneness before it’s fully cooked. It will continue to soften a bit after being removed from heat. If you’re planning to have leftovers, you may want to cook the pasta separately and add it to the individual bowls when serving to avoid mushy pasta in the reheated soup.

Ingredients

Minestrone Soup Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, trimmed and cut into pieces
1 cup asparagus, cut into 1-inch pieces
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup small pasta (e.g., ditalini)
Salt and pepper to taste
Fresh basil and parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3 minutes until the onions are soft and translucent.

Add Remaining Vegetables

Stir in the carrots, celery, zucchini, and green beans. Cook for another 5 minutes, allowing the veggies to soften.

Combine Beans and Broth

Add the cannellini beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.

Cook the Pasta

Add the small pasta to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente.

Season and Serve

Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh basil and parsley.

Pro Tips

For an extra burst of flavor, try adding a squeeze of lemon juice before serving. This will enhance the fresh taste of the vegetables.

Storage and Reheating Tips

This Simple Spring Minestrone Soup can be stored in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before transferring it to ensure it maintains its best texture and flavor. If you want to freeze your soup, consider omitting the pasta until you reheat, as it can become overly soft after freeze and thaw cycles.

To reheat, simply place the soup in a pot over medium heat. Stir occasionally, and add a splash of water or broth if it appears too thick. When it's heated through, you can add freshly cooked pasta for a great texture combination.

Customizing Your Minestrone

One of the best aspects of this recipe is its versatility. Feel free to substitute canned beans such as kidney or black beans for the cannellini beans based on your preference, or even mix them for added texture. Additionally, consider adding grains like quinoa or farro for a different twist on the traditional pasta.

You can also adjust the seasoning to match your taste. Adding a pinch of red pepper flakes while sautéing the vegetables can introduce a pleasant heat that complements the other flavors. Seasoning at the end gives you control over the overall taste, allowing you to create a custom soup that suits your palate perfectly.

Questions About Recipes

→ Can I freeze the leftovers?

Yes, this soup freezes well. Just make sure to let it cool completely before transferring it to an airtight container.

→ What can I substitute for pasta?

You can use quinoa or rice as a gluten-free alternative, keeping in mind that cooking times may vary.

→ How can I make it more filling?

Adding in cooked chicken or sausage can make this soup more hearty and protein-rich.

→ What vegetables work best?

Feel free to use any seasonal vegetables you like, such as spinach, kale, or bell peppers, as they all add delicious flavor.