Spring Minestrone Soup

Name: 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, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 cup asparagus, cut into pieces; 1 cup green peas (fresh or frozen); 4 cups vegetable broth; 1 (15-ounce) can cannellini beans, drained and rinsed; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley, for garnish

Highlighted under: Seasonal Delights

I absolutely love creating vibrant and fresh soups, and this Spring Minestrone Soup is one of my favorites! Packed with seasonal vegetables, tender beans, and a light broth, it's a comforting dish that celebrates the flavors of spring. I love how versatile it is; you can easily customize it with whatever veggies you have on hand. Best of all, it comes together in just 30 minutes, making it a perfect choice for busy weeknights or leisurely weekends. Let's dive into this delightful bowl of goodness!

Created by

Penelope Dawson

Last updated on 2026-02-01T18:13:35.833Z

When I first made Spring Minestrone Soup, I was overwhelmed by how such simple ingredients could come together to create such a flavorful dish. The key is really paying attention to the seasonal produce, which not only provides freshness but also enhances the overall flavor profile. Using freshly picked asparagus and sweet peas made a huge difference!

I learned to cook the vegetables just until tender, which keeps them vibrant and nutritious. A splash of lemon juice at the end brightens everything up, making this soup an inviting and refreshing meal. Trust me, you'll want seconds!

Why You'll Love This Recipe
Vibrant and fresh flavors that celebrate spring
Customizable with your favorite seasonal vegetables
Light yet hearty for a satisfying meal

Selecting Seasonal Vegetables

When crafting this Spring Minestrone Soup, the choice of vegetables plays a crucial role in its flavor and freshness. As spring brings a variety of vibrant produce, consider incorporating vegetables like baby spinach, sweet snap peas, or even radishes for an extra crunch. These additions not only enhance the nutritional profile but can also overhaul the soup’s texture and taste. If you're unsure which vegetables to use, simply explore your local farmer's market for inspiration.

One of my favorite aspects of this soup is its adaptability to whatever you have on hand. If you find yourself lacking zucchini or asparagus, feel free to replace them with chopped broccoli or even diced potatoes. Just adjust the cooking times slightly; for instance, potatoes take a bit longer to soften, so add them in with the carrots and celery.

Cooking Techniques for Flavor

To bring out the best flavors in your minestrone, don’t skip the sautéing step. Sautéing onions until they are translucent and garlic until fragrant helps to build the foundational flavors. Ensure that your heat is medium to prevent browning too quickly; you want onions to be soft and glossy, not burnt. This step is essential as it layers the flavors and enhances the overall richness of the broth.

When adding the vegetable broth, I recommend using a low-sodium option so that you can control the saltiness of the soup. After adding the broth, allow it to reach a gentle boil before reducing the heat to a simmer. This keeps the vegetables vibrant—cooking them too rapidly can lead to mushy textures. Aim for a simmering pot bubbling gently; this allows for even cooking while retaining some of the crispness of the veggies.

Serving and Storing Your Minestrone

Once your soup is ready, serve it in warm bowls, garnished generously with fresh parsley. This adds a pop of color and a refreshing herbaceous note that ties the dish together beautifully. Pair the soup with a slice of crusty bread or a light salad to create a satisfying meal. For a touch of indulgence, sprinkle some freshly grated Parmesan right before serving.

If you have leftovers, store them in an airtight container in the fridge for up to three days. Minestrone soup also freezes well; just leave out the peas and lemon juice until you’re ready to serve, as these can affect the texture when reheated. When freezing, it’s best to use freezer-safe bags to save space—divide servings for easy thawing and quick meals in the future.

Ingredients

Gather your ingredients before you begin for a smooth cooking experience.

For the Soup

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup asparagus, cut into pieces
1 cup green peas (fresh or frozen)
4 cups vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley, for garnish

Now that you have your ingredients sorted, it's time to get cooking!

Instructions

Follow these steps for a delightful soup creation.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, carrots, and celery, cooking for another 5 minutes.

Add the Rest of the Ingredients

Next, add the zucchini, asparagus, and the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Add the cannellini beans and dried thyme, letting it cook for about 10 minutes until the vegetables are tender.

Finish and Serve

Stir in the green peas, season with salt and pepper, and squeeze in the lemon juice. Cook for another 2 minutes. Serve hot, garnished with fresh parsley.

Your delicious Spring Minestrone Soup is ready to enjoy!

Pro Tips

For extra depth of flavor, consider adding a Parmesan rind while the soup simmers. Remove it before serving for a wonderfully savory taste.

Ingredient Substitutions

If you're looking to switch things up, there are many substitutions you can make without sacrificing flavor. Instead of cannellini beans, feel free to use chickpeas or kidney beans, which will add a different texture and protein profile. If you follow a gluten-free diet, ensure that your vegetable broth and any added seasonings are certified gluten-free. This ensures your soup remains friendly for various dietary preferences.

For a richer flavor, consider adding a splash of white wine after sautéing the vegetables but before adding the broth. Let it simmer for a minute or two until the alcohol has cooked off; you'll be left with a subtle depth that enhances the overall dish.

Make-Ahead Tips

This Spring Minestrone Soup can easily be made ahead of time, making it a great option for meal prep. Cook it as directed, allowing the flavors to meld overnight in the fridge. Just give it a gentle reheat on the stovetop over medium-low heat to preserve the texture of the vegetables; you can always add a splash more broth if it thickens too much. The soup often tastes even better the next day as the flavors have time to develop.

For even more convenience, consider chopping all your vegetables in advance and storing them separately in the refrigerator. When you're ready to make the soup, simply combine and cook, cutting your prep time down significantly. This makes weeknight cooking a breeze, allowing you to enjoy this fresh and hearty fare with minimal effort.

Questions About Recipes

→ Can I use frozen vegetables in this soup?

Absolutely! Frozen vegetables can be a great time-saver and still provide great flavor.

→ How long does this soup last in the fridge?

The soup can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this soup vegan?

Yes! Simply use vegetable broth and skip any cheese garnishes.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a light salad.