Spring Minestrone Soup

Name: Spring Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup green beans, trimmed and cut; 1 cup zucchini, diced; 1 cup fresh spinach, chopped; 1 cup peas, fresh or frozen; 1 cup carrots, diced; Fresh basil leaves, for topping; Grated Parmesan cheese, optional; Lemon wedges, for serving

Highlighted under: Seasonal Feast Studio

I absolutely love making Spring Minestrone Soup when the weather starts to warm up. The combination of fresh seasonal vegetables and fragrant herbs brings a sense of brightness to the dish. It's one of those recipes I've perfected over the years, allowing each ingredient to shine while creating a comforting bowl of goodness. This soup is not only incredibly tasty but also nutritious, making it a favorite for cozy family dinners or casual gatherings with friends. The vibrant colors and delightful flavors truly celebrate the essence of spring.

Created by

Sabrina Holt

Last updated on 2026-02-01T23:01:35.563Z

Making a delicious Spring Minestrone Soup is an event for me every time the season changes. I love experimenting with the vegetables available at the local farmer's market, ensuring that I use the freshest produce possible. One of my favorite tips is to sauté the onions and garlic first; this way, their flavors permeate the broth, creating a rich base for the soup.

Another detail that makes a difference is allowing the soup to simmer gently after adding the vegetables. This not only enhances the taste but also preserves the vibrant colors of the fresh greens, making your soup look as beautiful as it tastes. Lastly, don’t forget to add a squeeze of fresh lemon juice before serving—it brightens the entire dish!

Why You'll Love This Recipe
Packed with seasonal vegetables bursting with flavor
Light yet satisfying, perfect for any meal
Easily customizable for your favorite ingredients

Enhancing Flavor with Fresh Herbs

Fresh herbs are a game-changer in this Spring Minestrone Soup. While dried oregano adds depth to the base, incorporating fresh basil at the end brings a burst of brightness to the dish. Basil not only complements the vegetables beautifully but also contributes essential oils that enhance the soup's aroma. To maximize its flavor, consider tearing the basil leaves instead of chopping them; this releases more oils and preserves their delicate texture.

If you're feeling adventurous, try substituting the basil with other fresh herbs like parsley or dill, which can introduce a unique twist to the soup. Just be mindful of balancing the flavors, as some herbs can be more potent than others. I love experimenting with whatever fresh herbs I have on hand—sometimes combining them for a more complex flavor profile.

Customizing Your Minestrone

One of the greatest things about this Spring Minestrone Soup is its versatility. Feel free to swap in your favorite seasonal vegetables. For example, asparagus or bell peppers can easily replace zucchini or green beans. If you're looking for extra protein, consider adding cannellini beans or a handful of cooked quinoa to make it heartier without compromising the soup's lightness.

Also, don't hesitate to add a splash of freshness with a lemon squeeze just before serving. This addition not only brightens the flavors but also adds a refreshing acidity that complements the rich broth. Remember, the more colorful and diverse your vegetable selection, the more visually appealing and nutritious your soup will be.

Ingredients

Gather these fresh ingredients for a delightful minestrone soup!

Soup Base

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 teaspoon dried oregano
Salt and pepper to taste

Vegetables

1 cup green beans, trimmed and cut
1 cup zucchini, diced
1 cup fresh spinach, chopped
1 cup peas, fresh or frozen
1 cup carrots, diced

Garnish

Fresh basil leaves, for topping
Grated Parmesan cheese, optional
Lemon wedges, for serving

Make sure to choose fresh, seasonal produce for the best flavor!

Instructions

Follow these simple steps to create your delicious soup.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are translucent and fragrant, about 5 minutes.

Add the Base

Pour in the vegetable broth and the canned tomatoes, along with the dried oregano. Season with salt and pepper. Bring the mixture to a simmer.

Incorporate the Vegetables

Add the green beans, zucchini, diced carrots, and peas to the pot. Cook for 15 minutes until the vegetables are tender.

Finish with Greens

Stir in the fresh spinach and let it wilt for a couple of minutes. Adjust seasoning if necessary.

Serve

Ladle the soup into bowls and top with fresh basil and grated Parmesan cheese, if desired. Serve with lemon wedges on the side.

Enjoy your beautiful spring minestrone soup with a side of crusty bread!

Pro Tips

For added protein, consider including cannellini beans or garbanzo beans in the soup. You can also swap in any of your favorite vegetables depending on what’s in season.

Storage and Make-Ahead Tips

This Spring Minestrone Soup is excellent for meal prep and can be stored in the refrigerator for up to five days. To maintain the best texture, store the vegetables and broth separately if possible. That way, the greens do not become mushy when reheating. I usually prepare a batch and portion it into individual containers, making it easy to grab a healthy meal during the week.

If you want to freeze the soup, do so without the fresh spinach, as it does not freeze well. Instead, add it fresh when you reheat the soup. Place the cooled soup in freezer-safe containers and it can last up to three months. Thaw it overnight in the refrigerator before reheating on the stove over low heat, adding more broth if needed to adjust the consistency.

Troubleshooting Common Issues

If you find your Spring Minestrone Soup is too salty, you can balance it by adding a bit of sugar, lemon juice, or more fresh vegetables to absorb the flavor. Keep taste-testing throughout the cooking process, as salt levels can vary by brand and type of broth. Adjusting flavors should be an ongoing process rather than a last-minute fix.

A common challenge while making soups like this is achieving the right texture. If your vegetables seem overcooked, try cutting them into larger pieces next time, which helps them retain some bite during cooking. Always remember to add the delicate greens last, giving them just a moment to wilt and retain their vibrant color without turning mushy.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes! The flavors deepen over time, so it's perfect for meal prep. Just store in an airtight container in the refrigerator for up to 3 days.

→ How can I freeze this soup?

Let the soup cool completely, then transfer it to freezer-safe containers. It can be kept in the freezer for up to 3 months.

→ What should I serve with minestrone soup?

Crusty bread, a side salad, or even a light pasta complement this soup nicely.

→ Is this soup gluten-free?

Yes, as long as you ensure that any added pasta is gluten-free. The soup base is naturally gluten-free.