Everyone’s favorite Italian vegetable soup gets a seasonal makeover in this simple, 30-minute recipe. Spring minestrone swaps out the hardy potatoes and kidney beans for vibrant peas, asparagus, leeks, and lemon juice.
The Vegetable Soup I Make When My Favorite Spring Produce Is in Season
My grandma Frieda’s minestrone soup is a family favorite that I’ve made every winter for as long as I can remember. It’s a tried-and-true recipe that I know not to tweak, but I’m taking some of her recipe inspo to give this one some spring flavor flair.
This springtime minestrone is equally hearty and delicious, but by subbing the traditional bacon, potatoes, and tomatoes with seasonal green veg like leeks and asparagus, it makes the soup taste lighter, fresher, and definitely looks more green :).
To lighten the flavor profile even more without skimping on comfort, I also swapped the beef broth in my grandma’s recipe for chicken broth (you can use vegetable broth if you want to keep this minestrone 100% vegetarian).
It’s the perfect soup for those days when the calendar tells you it’s spring, but the chilly weather begs to differ.
Enjoy!
Heidi’s Tips for Recipe Success
Cook the pasta separately to prevent it from becoming soggy. I used to make my minestrone by adding the dry macaroni noodles directly to the pot, but that can cause them to bloat and get all soggy if simmered for too long. Even though it’s one more dirty pan, I boil the pasta separately to keep it perfectly al dente.
Sauté the vegetables first to shorten the cook time. I know it’s tempting to dump everything into one big pot and bring it to a boil, but by sautéing the hardier veggies first, we’re able to build the flavor foundation of the soup and reduce the cook time after the broth’s been added in.
Don’t be shy with the lemon juice and dill. If I could describe this spring minestrone in one word, it’d be “fresh.” The freshly squeezed lemon juice and chopped fresh dill play a huge role in this, so if you think your soup is lacking anything after it’s finished simmering, add as much more of each as you think necessary.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Spring vegetables — I used a colorful blend of carrots, celery, leeks, frozen peas, fresh asparagus, and spinach. These veggies are fairly light in flavor, which lets the lemon and dill really shine.
- Broth — I used my homemade chicken broth (it adds SO much more flavor than store-bought), but you may use vegetable broth if you want to make this minestrone vegetarian.
- Beans — Use a light, creamy bean variety like cannellini beans. Canned beans obviously save you time, but homemade cannellini beans are light-years better tasting.
- Fresh dill — Has a bright, almost tangy flavor that makes the broth really pop.
- Lemon juice — Freshly squeezed is best, but if you only have bottled, go for it.
- Pasta — I prefer using a small pasta shape to match the size of the chopped veggies in this soup. Elbow macaroni is my top choice, but use what you have.
- Grated Parmesan — Adds salty, umami flavor. If you’ve got a Parmesan rind leftover, throw that into the soup too to deepen its flavor even more.
Top it off! In classic Italian fashion, add a dollop of bright flavor with a spoonful of basil pesto or arugula pesto to each bowl before serving.
Ingredient Swaps and Substitutions
- Swap in other favorite spring vegetables, such as green beans, fennel, fava beans, or sugar snap peas.
- Replace the pasta with a gluten-free variety to keep this recipe GF.
- Use vegetable broth instead of chicken broth to keep this soup pure veg.
How to Make Spring Minestrone Soup in 30 Minutes
- Sauté the vegetables to soften. Add the chopped leek, carrot, celery, and garlic to a Dutch oven and cook until softened. I used a large, 5-quart Dutch oven to encourage caramelization rather than steaming. Add the salt, pepper, and red pepper flakes at this stage, too.
- Add the broth and simmer for 5 minutes. I used a blend of chicken broth and water since the veggies are so aromatic. I used just ¼ cup fresh dill in the soup, but you can add as much as you like.
- Finish the soup. Add the remaining ingredients, bring to a simmer, then stir in the cooked macaroni. After another 5 minutes, the noodles should have soaked up some of the broth and the vegetables should all be tender.
- Garnish with Parmesan and dill. You can really go to town with the Parm!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Spring Minestrone Soup Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped leek, white and light green part only
- ½ cup chopped carrot
- ¼ cup chopped celery
- 3 garlic cloves, pressed or grated
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes
- 3 cups chicken broth or vegetable broth
- 2 cups water
- ¼ cup chopped fresh dill, plus more for garnish
- 1 15- ounce can cannellini or Great Northern beans, drained and rinsed
- 2 cups chopped kale or spinach
- 1 cup asparagus, trimmed and cut into ¾-inch pieces
- ¼ cup frozen peas
- 2 cups cooked elbow macaroni
- 1 tablespoon lemon juice, from ½ lemon
- ⅓ cup grated Parmesan cheese
Instructions
- Soften the vegetables. Heat 2 tablespoons olive oil in a 5-quart Dutch oven or pot over medium. Add 1 cup chopped leek, ½ cup chopped carrot, ¼ cup chopped celery, 3 pressed garlic cloves, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and ⅛ teaspoon red pepper flakes. Cook, stirring occasionally, until the vegetables soften, about 6-8 minutes.
- Add the broth ingredients and dill. Stir in 3 cups broth, 2 cups water, and ¼ cup chopped dill. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
- Add the remaining ingredients. Add 1 15-ounce can white beans, 2 cups chopped kale, 1 cup chopped asparagus, and ¼ cup peas. Bring to a simmer, then stir in the cooked elbow macaroni and 1 tablespoon lemon juice. Cook for 3-5 minutes. Taste for seasoning and add more lemon juice, dill, or salt and pepper to taste. To serve, ladle into bowls and top with 1 tablespoon grated Parmesan cheese and more fresh dill.
Nutrition
What to Serve With Spring Minestrone
Storage Tips
Leftover soup will last up to 5 days in the fridge, just keep in mind that the macaroni will soften and swell as it sits in the broth. If you know you’ll be freezing the minestrone, omit the cooked pasta from the main batch of soup. Instead, ladle some of the cooked pasta into your bowl and then top with the soup. (Pasta becomes grainy and unpalatable when frozen in soups.)
More Spring Soup Recipes
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