Spring Minestrone Soup – Two Peas & Their Pod

A Burst of Spring in Every Spoonful

I absolutely love soup season—the cozy comfort of a warm bowl of soup on a chilly day is unmatched. But as much as I adore the richness of winter soups, I’m always excited for the start of spring. The promise of brighter, longer days and the first taste of fresh produce makes me very happy.

That’s why Spring Minestrone Soup is the perfect transition for me—it’s light yet comforting, packed with the vibrant flavors of spring, while still giving me the warmth and satisfaction I crave from soup season. It’s a bowl of sunshine after a long winter.

If you like classic Minestrone Soup, I think you will love this spring version too!

The soup is made with a colorful mix of spring vegetables, like Yukon gold potatoes, carrots, celery, zucchini, spinach, asparagus, and peas.

The tender vegetables simmer in a vegetable broth, creating a light and flavorful base. The soup also has cannellini beans (can use navy or great Northern beans) small pasta (ditalini or elbow macaroni), to which makes the soup hearty and satisfying!

To add a pop of richness and flavor, I stir in a bit of basil pesto, fresh lemon juice, and top it all off with parmesan cheese for a creamy finish.

You can use homemade pesto or store bought! I like to keep pesto in the freezer so I always have it on hand. Pro tip, freeze it in an ice cube tray so you can easily pop out the portion you need.

How to Make Spring Minestrone Soup

In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and potatoes. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.

Add the zucchini, Italian seasoning, salt, and pepper. Cook for 2 more minutes so the zucchini can soften up a little.

If you want to add other veggies, mushrooms, yellow squash, or peppers would also be good! This soup is easy to customize!

Pour in the vegetable broth, add the white beans, and stir in the pasta. If you are gluten-free, you can use gluten-free pasta.

Bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender. Don’t over cook or the pasta will get soggy.

Now, it’s time to add lots of spring green! Stir in the spinach, asparagus, and peas. Cook for 2 minutes or until the spinach is wilted and veggies are tender.

Finally, let’s add the flavor boosts! Stir in the parmesan cheese, pesto, and lemon juice. Taste and adjust seasonings, if necessary.

Ladle the soup into bowls and serve. I like to garnish with fresh basil leaves and extra Parmesan cheese. I also like to serve the soup with crusty bread for dipping and dunking. You can also serve a simple butter lettuce salad or green goddess salad on the side.

Give this one pot spring meal a try! It’s easy to make, bursting with flavor, and perfect for enjoying on those crisp spring days when you crave something comforting and fresh.

Soup

Spring Minestrone Soup Recipe

Fresh, flavorful, and nourishing, this soup brings the best of spring right to your bowl. You will love the combination of spring vegetables, white beans, pasta, basil pesto, zesty lemon, and Parmesan cheese.

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 carrot, diced
• 1 celery rib, diced
• 1 cup diced Yukon gold potatoes, (about medium small potato)
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 7 cups vegetable broth
• 15 oz can cannellini beans, rinsed and drained
• 1/2 cup ditalini pasta
• 1 1/2 cups chopped spinach
• 1 cup chopped asparagus
• 1/2 cup frozen peas
• 1/4 cup Parmesan cheese
• 3 tablespoons basil pesto
• 2 tablespoons lemon juice
• Garnish: fresh basil and Parmesan cheese

• In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, potatoes and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Add the zucchini, Italian seasoning, salt, and pepper. Cook for 2 minutes.

• Add the vegetable broth, beans, and pasta. Bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender.

• Stir in the spinach, asparagus, peas and cook for 2 minutes.

• Add the Parmesan cheese, pesto, and lemon juice. Stir until combined. Taste and season with salt and pepper, if necessary.

• Ladle into bowls and serve. Garnish with fresh basil and extra Parmesan cheese.

Variations: Feel free to mix up the vegetables. Bell peppers, mushrooms, and yellow squash are all good options. Use gluten-free pasta if you need the recipe to be gluten-free. 
Storing: Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. 

Calories: 281kcal, Carbohydrates: 44g, Protein: 12g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 1202mg, Potassium: 803mg, Fiber: 7g, Sugar: 7g, Vitamin A: 3507IU, Vitamin C: 26mg, Calcium: 159mg, Iron: 4mg

Keywords minestrone soup, pasta, pesto, vegetables

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