Can I make this soup ahead of time for meal prep?

Absolutely! This soup is perfect for meal prep and often tastes even better the next day. If making far in advance, consider adding the pasta when reheating rather than during initial cooking to prevent it from becoming too soft.

What can I substitute for asparagus if it's not in season?

Green beans make an excellent substitute with similar texture and cooking time. Broccoli florets or sugar snap peas also work wonderfully while maintaining that spring-like freshness.

Is there a way to make this soup heartier for bigger appetites?

You can double the beans for more protein, add an extra 1/4 cup of pasta, or include Italian sausage or shredded chicken. For a vegetarian protein boost, try adding a cup of cooked quinoa or farro.

My family doesn't like some of these vegetables. How can I adapt it?

This soup is incredibly forgiving. Skip any vegetables your family doesn't enjoy and double up on their favorites. The flavor base of onions, garlic, broth, and seasonings will still create a delicious soup regardless of which specific vegetables you include.

Spring Minestrone Soup Recipe

Name: Spring Minestrone Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 yellow onion, chopped; 1 carrot, diced; 1 celery rib, diced; 1 cup diced Yukon gold potatoes (about 1 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; Fresh basil; Additional Parmesan cheese

This vibrant Spring Minestrone Soup is a celebration of fresh vegetables in a comforting bowl. Loaded with seasonal produce, hearty beans, and tender pasta, this soup strikes the perfect balance between nourishing and satisfying. Ready in just 45 minutes, it’s the ideal solution for busy weeknights when you want something wholesome without spending hours in the kitchen.

Why You’ll Love This Recipe

Veggie-Packed Goodness: This soup is bursting with nutritious vegetables that create layers of flavor and texture while providing incredible health benefits.
Perfectly Balanced: The combination of beans, pasta, and vegetables creates a satisfying meal that’s both hearty and light—perfect for transitional spring weather.
Weeknight Wonder: Despite its complex flavors, this soup comes together in under an hour with minimal prep and mostly hands-off cooking.
Versatile Base: Easily adaptable to whatever vegetables you have on hand or need to use up in your refrigerator.

Ingredients You’ll Need

Olive oil: The foundation of flavor, adding richness while sautéing the vegetables to develop their natural sweetness.
Yellow onion: Provides the aromatic base for the soup, creating depth of flavor as it softens.
Carrot and celery: The classic mirepoix vegetables that form the flavor foundation of any good soup.
Yukon gold potatoes: These buttery potatoes hold their shape while adding heartiness and a creamy texture.
Garlic: Adds that unmistakable aromatic punch that elevates the entire soup.
Zucchini: Contributes a tender-crisp texture and mild flavor that absorbs the broth beautifully.
Italian seasoning: A convenient herb blend that infuses the soup with classic Mediterranean flavors.
Vegetable broth: The flavorful liquid that brings everything together; use homemade for extra depth or a good-quality store-bought option.
Cannellini beans: These creamy white beans add protein and substance, turning this soup into a complete meal.
Ditalini pasta: The perfect small pasta shape that distributes evenly throughout the soup without overwhelming it.
Spinach: Adds vibrant color, nutrition, and a slight earthiness that balances the brighter flavors.
Asparagus: The quintessential spring vegetable that brings a fresh, green flavor and delightful texture.
Frozen peas: Sweet little bursts of flavor that require no prep and cook in minutes.
Parmesan cheese: Adds a salty, umami richness that rounds out all the flavors.
Basil pesto: The secret ingredient that instantly adds complex herb flavor and richness.
Lemon juice: Brightens everything up with a touch of acidity that makes all the flavors pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Additions

Add shredded rotisserie chicken, Italian sausage, or diced pancetta for a heartier, meat-lovers version.

Seasonal Swaps

Summer: Replace asparagus with fresh green beans and add cherry tomatoes.
Fall: Swap zucchini for butternut squash and add kale instead of spinach.
Winter: Use leeks instead of onions and add root vegetables like parsnips.

Dietary Adaptations

Gluten-Free: Use gluten-free pasta or replace with extra potatoes or quinoa.
Vegan: Skip the Parmesan or use a plant-based alternative, and ensure your pesto is vegan.

How to Make Spring Minestrone Soup

Step 1: Sauté the Base Vegetables

In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for just 1 minute until fragrant.

Step 2: Add Zucchini and Seasonings

Add the zucchini, Italian seasoning, salt, and pepper. Cook for 2 minutes, allowing the spices to bloom and the zucchini to begin softening.

Step 3: Simmer with Broth and Staples

Pour in the vegetable broth, add the rinsed beans and pasta. Bring everything to a boil, then reduce the heat to low and simmer for 8 to 10 minutes. You’ll know it’s ready when the pasta is al dente and the potatoes are tender but not falling apart.

Step 4: Add the Spring Vegetables

Stir in the spinach, asparagus, and peas, cooking for just 2 minutes. This quick cooking preserves their bright color and fresh flavor.

Step 5: Finish with Flavor Boosters

Add the Parmesan cheese, pesto, and lemon juice, stirring until everything is well combined. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and top with fresh basil leaves and a sprinkle of extra Parmesan cheese for the perfect finishing touch.

Pro Tips for Making the Recipe

Prep Ahead: Chop all vegetables before starting to make the cooking process smooth and stress-free.
Al Dente Pasta: Cook the pasta just until al dente as it will continue to absorb liquid in the soup.
Add Greens Last: Always add delicate greens like spinach at the end to preserve their color and nutrients.
Season in Layers: Add salt throughout the cooking process instead of all at once at the end for more developed flavor.
Pesto Power: Don’t skip the pesto—it adds incredible depth that would otherwise require hours of simmering.

How to Serve

Perfect Pairings

Serve this Spring Minestrone with crusty artisan bread, garlic bread, or homemade focaccia for dipping.

Make It a Meal

A simple side salad with a light vinaigrette complements the soup perfectly for a complete lunch or dinner.

Presentation

Serve in wide, shallow bowls to showcase all the beautiful vegetables, with a drizzle of extra-virgin olive oil on top.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in airtight containers in the refrigerator for up to 4 days. The flavor actually improves after a day as the ingredients have time to meld.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. For best texture, freeze before adding the pasta and add freshly cooked pasta when reheating.

Reheating

Warm gently on the stovetop over medium heat, adding a splash of broth if needed to loosen the soup, as the pasta will absorb liquid during storage.

FAQs

Can I make this soup ahead of time for meal prep?

Absolutely! This soup is perfect for meal prep and often tastes even better the next day. If making far in advance, consider adding the pasta when reheating rather than during initial cooking to prevent it from becoming too soft.
What can I substitute for asparagus if it’s not in season?

Green beans make an excellent substitute with similar texture and cooking time. Broccoli florets or sugar snap peas also work wonderfully while maintaining that spring-like freshness.
Is there a way to make this soup heartier for bigger appetites?

You can double the beans for more protein, add an extra 1/4 cup of pasta, or include Italian sausage or shredded chicken. For a vegetarian protein boost, try adding a cup of cooked quinoa or farro.
My family doesn’t like some of these vegetables. How can I adapt it?

This soup is incredibly forgiving. Skip any vegetables your family doesn’t enjoy and double up on their favorites. The flavor base of onions, garlic, broth, and seasonings will still create a delicious soup regardless of which specific vegetables you include.

Final Thoughts

This Spring Minestrone Soup bridges the gap between comfort food and fresh, seasonal eating. It’s the kind of recipe that proves healthy eating doesn’t have to be complicated or time-consuming. Whether you’re looking for a light lunch, a satisfying dinner, or a way to use up the vegetables in your fridge, this soup delivers every time. I hope it becomes a staple in your kitchen just as it has in mine!