Spring Minestrone Soup (Printable)

Vibrant Italian soup with fresh spring vegetables, tender pasta, and aromatic herbs. Ready in 45 minutes for a comforting, nourishing meal.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium leek, white and light green parts only, thinly sliced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 medium zucchini, diced
06 - 1 cup asparagus, trimmed and cut into 1-inch pieces
07 - 1 cup fresh or frozen peas
08 - 1 cup baby spinach leaves

→ Liquid & Pasta

09 - 5 cups low-sodium vegetable broth
10 - 1 (14 oz) can diced tomatoes, drained
11 - 2/3 cup small pasta (ditalini or small shells)

→ Herbs & Seasoning

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried basil
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons fresh basil, thinly sliced
17 - Juice of 1/2 lemon

→ Optional Garnishes

18 - Grated Parmesan cheese
19 - Extra-virgin olive oil, for drizzling

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add the leek and cook for 3 minutes, stirring, until softened. Add garlic and cook for 1 minute until fragrant.
02 - Stir in carrots and cook for 2 minutes to begin softening.
03 - Add zucchini, asparagus, and peas. Cook for an additional 2 minutes to lightly coat with oil.
04 - Pour in the vegetable broth and diced tomatoes. Increase heat to bring to a gentle boil.
05 - Add the pasta, dried thyme, and dried basil. Reduce heat to a simmer and cook, uncovered, for 8–10 minutes, or until the pasta is al dente and vegetables are tender.
06 - Stir in the baby spinach, fresh parsley, fresh basil, and lemon juice. Cook for 1–2 minutes, until the spinach wilts. Season with salt and pepper to taste.
07 - Ladle into bowls and top with grated Parmesan and a drizzle of olive oil, if desired. Serve immediately.

# Expert Advice:

01 -
  • Its lighter than traditional minestrone but still deeply satisfying, perfect for those inbetween seasons
  • The lemon finish brightens everything without overpowering the delicate vegetables
  • It comes together in under an hour but tastes like something that simmered all day
02 -
  • The pasta will continue absorbing liquid as it sits, so either add more broth when reheating leftovers or cook pasta separately and add to individual bowls
  • That lemon juice is not optional, its the difference between a good soup and a great one that feels alive in your mouth
  • Dont be tempted to add more pasta, the vegetables should be the stars not the starch
03 -
  • If making ahead, cook pasta separately and add to each bowl so it doesnt turn to mush
  • The soup actually tastes better the next day as the herbs marry into the broth
  • Freeze without the pasta and add fresh pasta when reheating for best texture

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