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Spring Green Minestrone Soup

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A vibrant, comforting soup packed with fresh spring vegetables like asparagus, peas, spinach, and zucchini, simmered in a light broth with cannellini beans and pasta. This easy one-pot recipe is perfect for busy weeknights, potlucks, or a healthy family meal.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 leek (white and light green parts, thinly sliced)
  • 3–4 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 medium zucchini, cut into half-moons
  • 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen or fresh peas
  • 2 cups baby spinach, roughly chopped
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 6 cups vegetable broth (homemade or low-sodium)
  • 1 cup small pasta shapes (ditalini or orzo; optional)
  • 1/4 cup fresh parsley, finely chopped (plus more for garnish)
  • 1/4 cup fresh basil, torn (optional)
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional, skip for vegan)

Instructions

  1. Wash and trim all vegetables. Slice leek, chop celery, halve zucchini, trim asparagus and green beans into 1-inch pieces, roughly chop spinach, and mince garlic. Set spinach aside for later.
  2. Heat olive oil in a large soup pot over medium heat. Add leek and celery, sauté until softened and fragrant (about 5 minutes). Stir in garlic and cook for 1 minute until just golden.
  3. Add zucchini, asparagus, and green beans. Sauté for 3-4 minutes until bright in color but still crisp. Season with salt and pepper.
  4. Pour in vegetable broth and add cannellini beans. Bring to a gentle boil, then reduce heat to a simmer. Cook partially covered for 10 minutes. (Optional: blend 1 cup beans with a ladle of broth for a creamier soup and stir back in.)
  5. Stir in pasta and simmer uncovered for 7-8 minutes, or until pasta is just tender.
  6. Add peas and chopped spinach. Simmer for 2-3 minutes until spinach wilts and peas are vibrant green.
  7. Stir in lemon zest, half the parsley, and torn basil if using. Taste and adjust salt and pepper.
  8. Ladle hot soup into bowls. Garnish with grated Parmesan, remaining parsley, and black pepper. (Optional: drizzle with extra olive oil.)

Notes

Layer vegetables for best texture—add sturdy veggies first, greens and peas last. For vegan, skip Parmesan or use nutritional yeast. For gluten-free, use lentil or rice pasta, or omit pasta. If prepping ahead, store pasta separately to avoid mushiness. Add a splash of water if soup thickens after storing. Customize with seasonal veggies or extra protein like lentils or tofu.

Nutrition

Keywords: spring minestrone, green minestrone, vegetable soup, healthy soup, vegetarian soup, easy minestrone, spring soup, seasonal vegetables, one-pot soup, gluten-free minestrone, vegan minestrone

Find it online: https://hungermind.com/spring-green-minestrone-soup-recipe-easy-fresh-seasonal-veggies/