Quick Facts
Time: 45 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot simmer • Diet: Vegetarian, dairy-optional
Introduction
Spring soup can be both comforting and refreshing, and this bright minestrone proves it. Think tender asparagus, sweet peas, baby greens, and tiny pasta floating in an herby lemon-kissed broth—cozy enough for a cool evening, light enough for sunny days. The texture is brothy with pops of pasta and creamy beans, and the flavor leans green and zesty with a round, savory finish. If you’re curating Spring Soup Recipes for meal prep or looking for Light Soup ideas that won’t weigh you down, this is your weeknight hero and a keeper for Spring Soups Recipes boards.
Planning a seasonal menu? You’ll love these spring soup recipes for quick weeknights.
Why You’ll Love It
- Weeknight-easy: pantry staples + fresh veg + one pot.
- Flexible: tailor the greens and pasta to what you have.
- Balanced flavor: citrusy brightness, gentle herbs, and veggie sweetness.
- Great leftovers: reheats beautifully for lunches.
Ingredients
Equipment
Method
- Warm olive oil over medium-high heat. Add onion, carrot, celery, and potato. Cook, stirring, until onions are glossy and carrots brighten.
- Stir in garlic, Italian seasoning, salt, and pepper. Add zucchini and cook briefly so it softens but stays structured.
- Pour in broth, then add beans and pasta. Bring to a boil, reduce to a steady simmer. Cook 8–10 minutes until pasta is al dente and potatoes are tender.
- Stir in spinach, asparagus, and peas. Cook about 2 minutes until greens are wilted and veggies are vivid.
- Off heat, stir in cheese, pesto, and lemon juice. Taste and adjust seasoning with salt or more lemon if needed.
- Ladle into bowls and top with fresh basil. Serve immediately.
Nutrition
Notes
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Let us know how it was!Ingredients
- Olive oil, 1 Tbsp
- Onion, 1 medium, chopped
- Carrot, 1, diced
- Celery, 1 rib, diced
- Yukon gold potato, 1 cup diced
- Garlic, 3 cloves, minced
- Zucchini, 1 medium, diced
- Italian seasoning, 1 tsp
- Kosher salt & black pepper
- Vegetable broth, 7 cups
- Cannellini beans, 1 can (15 oz), rinsed
- Small pasta (ditalini), 1/2 cup
- Spinach, chopped, 1 1/2 cups
- Asparagus, chopped, 1 cup
- Peas, 1/2 cup
- Finely grated hard aged cheese, 1/4 cup (optional)
- Basil pesto, 3 Tbsp (optional)
- Fresh lemon juice, 2 Tbsp
- Basil leaves, for serving
What each ingredient does:
Aromatics: build savory base. Potato: body. Zucchini: gentle sweetness. Herbs: structure. Broth: carries flavor. Beans: protein and silkiness. Pasta: satisfying chew. Greens and asparagus: color and snap. Cheese/pesto: umami depth. Lemon: brightness.
Pro tip: Keep the lemon for the end—adding it early can dull the citrus pop.
Substitutions & Swaps
Aromatics: Use leeks or scallions.
Protein: Chickpeas or small white beans work.
Veg: Sub baby kale or chard; add snap peas or green beans.
Starch: Orzo or small shells; use gluten-free pasta if needed.
Dairy-free: Skip cheese and pesto; finish with extra-virgin olive oil and fresh herbs.
Make it heartier: Add an extra 1/4 cup pasta or more beans.
Make it lighter: Reduce pasta to 1/3 cup and up the veg.
Equipment Notes
A 5–6-quart pot gives greens room to wilt without crowding. Use a sturdy wooden spoon for stirring and tasting. A ladle with a pour spout helps you serve clean bowls. Keep a microplane nearby for a fast lemon zest finish if you like.
Step-by-Step
- Sauté the base: Warm oil over medium-high; add onion, carrot, celery, and potato. Cook, stirring, until the onions are glossy and the carrots brighten.
- Bloom aromatics: Stir in garlic, Italian seasoning, salt, and pepper. Add zucchini; cook briefly so it softens but stays structured.
- Simmer: Pour in broth, then beans and pasta. Bring to a boil; reduce to a steady simmer. Cook 8–10 minutes until pasta is al dente and potatoes are tender.
- Green finish: Stir in spinach, asparagus, and peas; cook 2 minutes until greens wilt and vegetables are vivid.
- Layer flavor: Off heat, fold in cheese, pesto, and lemon. Taste—if it’s flat, add a pinch of salt and another squeeze of lemon.
- Serve: Ladle into warm bowls and top with basil.
Visual cues: Pasta with a little bite; asparagus tender-crisp; broth lightly green and aromatic.
Make-Ahead, Storage & Reheating
Prep and refrigerate chopped aromatics and asparagus up to 2 days in advance. The finished soup keeps 3–4 days. For the best texture after freezing, omit the pasta and add freshly cooked pasta when reheating. Warm gently over medium-low, adding a splash of broth or water; finish with a squeeze of lemon to re-brighten.
How to Lighten / Make It Creamy
Lighten: Reduce pasta and add extra spring greens and peas; finish with additional lemon and herbs.
Creamy: Blend a cup of soup (beans + broth) and stir back in; or swirl in a spoonful of unsweetened yogurt off heat (temper first).
Toppings, Garnishes & Finishes
Crunch: herbed breadcrumbs or toasted nuts.
Fresh: basil, mint, or parsley.
Tang/Heat: lemon zest, a few chili flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm bread, a butter-lettuce salad with radish and cucumber, or a simple grain like farro or quinoa on the side. For beverages, try sparkling water with lemon or a lightly flavored iced tea.
Scaling the Recipe
Double in an 8-quart pot and add greens in stages so the simmer doesn’t stall. Keep pasta separate for large batches to avoid over-softening. Halving works well—maintain the same lemon amount for brightness.
Nutrition & Dietary Notes
Vegetable-forward and fiber-rich from beans and greens. Naturally vegetarian; easy gluten-free with gluten-free pasta and dairy-free by omitting cheese and pesto. Balanced meal that feels light yet satisfying.
Troubleshooting
Too salty? Add water/broth and fresh lemon.
Too bland? Salt in pinches, then brighten with lemon and a handful of herbs.
Too thin? Simmer uncovered or blend a ladle of beans.
Overcooked pasta? Cook pasta separately next time and add at serving.
FAQs
Can I use frozen or pre-cut veggies? Absolutely—frozen peas are perfect; pre-chopped mirepoix saves time.
What other proteins work? Chickpeas or small white beans; even edamame.
How do I keep greens vibrant? Add them at the end and cook briefly.
Dairy-free or gluten-free options? Skip cheese and pesto; use gluten-free pasta.
How long will it keep? 3–4 days in the fridge; freeze up to 3 months (without pasta).
Still browsing? Here are all my soup recipes in one place.
Variations
Lemony Herb: Add extra zest and chopped dill/parsley.
Spicy Chipotle: Stir in chipotle and a touch of honey, finish with lime.
Creamy Parmesan: Add extra cheese and a small splash of cream at the end.
Chef Notes / Test Kitchen Tips
The most important move is timing the greens: add them when the pasta is nearly done so they stay bright. Taste after you add lemon—acid sharpens salt, so you often need less than you think. Expect a done window around 18–22 minutes after adding broth, depending on your pasta shape and stove.
Conclusion
If you’ve been searching for a spring soup that’s both cozy and clean, this minestrone is it. It comes together in one pot in about 45 minutes, keeps well for lunches, and welcomes whatever spring veg you have on hand. Make it once and it’ll earn a spot in your rotation—rate it and share your favorite swaps.
