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A pot of spring minestrone soup with pasta, spinach, tomatoes, carrots, and sliced lemon on top. A ladle rests in the pot, accompanied by fresh bread and herbs on the side.
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Spring Minestrone Soup

This Spring Minestrone Soup is a fresh, seasonal variation on the classic, featuring asparagus, peas, greens, and beans simmered in a light, flavorful broth. A nourishing, vegetable-forward soup that bridges winter comfort and spring freshness.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 300kcal
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks white & pale-green parts only
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 2-3 medium red potatoes 2-3 cups diced
  • 2 to 3 fresh thyme sprigs or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 15-ounce can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 cup ditalini or other small shaped pasta
  • 1 bunch asparagus cut into 1-inch pieces 1-2 cups
  • 1 cup peas fresh or frozen
  • 1 15 oz. can Great Northern beans, drained and rinsed
  • 2 cups greens spinach, kale, mustard greens, arugula or swiss chard
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice

Instructions

  • In a large stockpot or Dutch Oven over medium-high heat, sauté leeks, carrots, and celery for 5-6 minutes, or until they begin to soften. I like to season with a pinch of salt.
  • When the vegetables are softened, add garlic, potatoes, thyme, salt, broth, and undrained tomatoes to the Dutch oven. Bring to a boil then reduce heat, partially cover, and simmer for 8-10 minutes, or until the potatoes are barely tender.
  • While the soup is simmering, trim the asparagus and chop into 1-inch pieces.
  • When potatoes are just tender, stir in pasta, asparagus, peas, white beans (rinsed and drained), and fresh parsley. Return the soup to a simmer and cook for 3 minutes, or until the asparagus is tender and the pasta is cooked. Stir in the chopped spinach and let cook until wilted, about 1 minute more. Remove from the heat and stir in the lemon juice before serving.

Notes

  1. Vegetable flexibility: Spring minestrone is adaptable. Leeks, fennel, green beans, or zucchini can be substituted based on availability.
  2. Pasta: Use a small pasta shape like ditalini or omit it entirely for a lighter, brothy soup.
  3. Make ahead: This soup can be made up to 3 days in advance and stored in the refrigerator.
  4. Freezing: For best texture, freeze the soup without pasta and add freshly cooked pasta when reheating.
  5. Finishing touches: A drizzle of olive oil, a sprinkling of fresh herbs, or a grating of Parmesan brightens the soup just before serving.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 56g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 1258mg | Fiber: 12g | Sugar: 7g