The Best Spring Minestrone

Spring Minestrone is a fresh and light soup that’s perfect for enjoying the best seasonal produce. Made with vibrant vegetables like zucchini, peas, and spinach, it has a bright lemony kick that makes it refreshing and satisfying. Unlike the heavier traditional version, this one is a bit lighter while still being full of flavor.

Spring Minestrone is a quick 30-minute meal that’s perfect for busy weeknights or meal prepping. The sturdy veggies and flavorful broth make it a great option to store and reheat, keeping the taste fresh for days. Plus, it’s easy to adjust based on what’s in your fridge.

This is a lot like a traditional minestrone, but lightened up. The star of the dish is the early season veggies, like peas, spinach, zucchini and more.

Ingredients

• Olive oil
• Onion – 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 – Please use fresh garlic! 
• Carrots – 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 – 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 – 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 – For garnish.

How To Make Spring Minestrone

1. Boil the pasta for one minute less than directed. Drain and rinse it with cold water to stop the cooking process. Set aside.
2. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the onion is soft but not browned.
3. Stir in the minced garlic and cook for about a minute until fragrant.
4. Pour in the vegetable broth, bring to a simmer, and cover. Let it cook for around 10 minutes.
5. Stir in the cannellini beans, zucchini, and peas. Simmer for another 2-3 minutes.
6. Toss in the spinach and cook just until it wilts, about a minute.
7. Stir in the lemon juice and fresh basil. Taste and adjust the seasoning with salt and pepper.
8. Spoon into bowls, top with Parmesan if desired, and enjoy.

Step-By-Step Process

Chef Jenn’s Tips

• Store the pasta apart from the soup to prevent it from soaking up the broth. If freezing, add pasta to individual servings when reheating.
• It stays bright and tender if added at the end.
• Good vegetable broth makes all the difference. Try making your own for the best flavor.

Make It A Meal

Pair your soup with crusty bread or garlic toast to soak up the broth. For extra protein, serve it with grilled chicken or shrimp. A simple green salad with a lemon vinaigrette complements the bright flavors of the minestrone.

Storage

Spring Minestrone lasts for up to 4 days in the fridge in an airtight container. For freezing, let the soup cool completely, then store it in a freezer-safe container for up to 3 months. Reheat on the stovetop after thawing in the fridge overnight. Keep the pasta separate for the best texture when reheating.