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 onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 1 zucchini, diced; 1 cup snap peas, trimmed; 4 cups vegetable broth; 1 can (15 oz) diced tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh basil leaves for garnish; Juice of 1 lemon; 1 cup cooked pasta (optional)

Highlighted under: Clean Healthy Meals Recipes

When spring arrives, I find myself craving vibrant, fresh flavors, which is why I absolutely love making this Spring Minestrone Soup. The combination of seasonal vegetables and fragrant herbs creates a delightful bowl that celebrates the essence of spring. Not only is it nourishing, but it also offers a wonderful balance of textures and flavors. I often find myself experimenting with different vegetables based on what I have on hand, and each batch always tastes uniquely delicious. It's a perfect dish to share with family during a sunny weekend lunch!

Created by

Amelia Roberts

Last updated on 2026-02-01T15:37:37.091Z

Every time I make this Spring Minestrone Soup, I am reminded of my childhood, when we would visit the farmer's market to pick out fresh produce. I carefully choose young carrots, snap peas, and tender zucchini, which not only add flavor but also a burst of color. As I simmer the vegetables with vegetable broth and aromatic herbs, the kitchen fills with a fragrant aroma that signals the arrival of spring!

What I love most about this soup is its versatility—it’s easy to adapt based on what’s in season. I often toss in leftover pasta or quinoa to give it more heartiness. A splash of lemon juice at the end elevates the entire dish, drawing out the fresh flavors. It's a dish I always look forward to making each spring!

Why You'll Love This Recipe
Packed with fresh, seasonal vegetables
Light yet satisfying flavor profile
Easy to customize based on your pantry
Perfect for meal prepping or sharing

Understanding the Versatile Vegetables

The beauty of Spring Minestrone Soup lies in its adaptability with seasonal vegetables. Carrots and zucchini provide a fresh sweetness, while the snap peas add a delightful crunch that keeps the texture interesting. When selecting your vegetables, consider using asparagus or green beans as substitutes during springtime, both of which work well and retain that crispness. This flexibility allows you to tailor the soup to your local produce availability, ensuring it bursts with freshness and flavor.

Roasting your vegetables before adding them to the soup can elevate the flavor profile significantly. This technique caramelizes natural sugars in the vegetables, introducing a depth that contrasts wonderfully with the lightness of the broth. If you have the time, roast the carrots and zucchini at 400°F for about 20 minutes until they develop golden edges before stirring them into the pot.

Balancing Flavors with Herbs and Acidity

Herbs play a crucial role in Spring Minestrone, infusing the soup with aromatic notes that enhance its freshness. While dried oregano and thyme are classic choices, feel free to experiment with fresh herbs, such as parsley or dill, which can provide a vibrant twist. I often like to add a handful of fresh spinach or kale towards the end of cooking for an extra boost of nutrients and color; just allow them to wilt before serving.

Acidity is another integral component of achieving a well-balanced flavor in the soup. The squeeze of fresh lemon juice just before serving brightens the taste and contrasts beautifully with the sweetness of the vegetables. If you're looking for an alternative, a splash of white wine added after sautéing the onions can also elevate the flavor before you introduce the broth and tomatoes.

Ingredients

Gather all your fresh ingredients before you start!

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 zucchini, diced
1 cup snap peas, trimmed
4 cups vegetable broth
1 can (15 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh basil leaves for garnish
Juice of 1 lemon
1 cup cooked pasta (optional)

Once you have your ingredients ready, you're set to create a delicious soup!

Instructions

Follow these easy steps to create your minestrone!

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Then, stir in the sliced carrots and zucchini, cooking for another 5 minutes.

Add Broth and Tomatoes

Pour in the vegetable broth and add the canned tomatoes, along with the dried oregano and thyme. Bring the mixture to a gentle simmer and let it cook for about 15 minutes.

Incorporate Remaining Vegetables

Add the snap peas and any optional cooked pasta to the pot. Taste and season with salt and pepper as needed. Allow everything to simmer together for an additional 5-10 minutes.

Finish and Serve

Just before serving, squeeze fresh lemon juice over the soup and give it a good stir. Ladle into bowls, garnish with fresh basil leaves, and enjoy!

Your flavorful Spring Minestrone Soup is ready to be enjoyed!

Pro Tips

For extra depth of flavor, consider adding a Parmesan cheese rind while simmering. Just remember to remove it before serving!

Make-Ahead and Storage Tips

One of the great joys of this Spring Minestrone Soup is its make-ahead potential. You can prepare the soup up to three days in advance, making it an excellent option for meal prep. Just store it in an airtight container in the refrigerator, and when you’re ready to serve, gently reheat it on the stove over medium heat, stirring occasionally to ensure even warming.

If you plan to keep the soup longer, consider freezing it. However, it's best to freeze the soup without the pasta, as it can become mushy. Portion the cooled soup into freezer-safe containers and store it for up to three months. When you're ready to enjoy it, defrost in the refrigerator overnight and then reheat on the stove, adding freshly cooked pasta just before serving.

Serving Suggestions

This Spring Minestrone Soup is delightful on its own, but serving it with a crusty bread or a side salad can enhance your meal. I often recommend a simple arugula salad with a lemon vinaigrette, as it complements the soup's flavors wonderfully without being too heavy.

For a heartier option, consider topping the soup with a sprinkle of parmesan cheese or nutritional yeast for a vegan alternative just before serving. This adds a savory richness that rounds out the dish beautifully. You can also include a drizzle of olive oil or a dollop of pesto for an extra flavor dimension; both options elevate the presentation and enhance the overall taste.

Questions About Recipes

→ Can I add other vegetables?

Absolutely! Feel free to add spinach, bell peppers, or anything else you enjoy.

→ Is this soup gluten-free?

Yes, as long as you use gluten-free pasta and broth, it can be made gluten-free.

→ How long does this soup last in the fridge?

This soup can be stored in the refrigerator for up to 3 days. Just reheat on the stove when you're ready to enjoy it!

→ Can I freeze leftover soup?

Yes, this soup freezes well. Just make sure to cool it completely before transferring it to freezer-safe containers.