Spring Minestrone Soup (Printable)

Vibrant soup with fresh vegetables, tender pasta, and aromatic herbs for a light, satisfying meal.

# What You’ll 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 (omit for vegan)
19 - Extra-virgin olive oil, for drizzling

# Directions:

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

# Expert Suggestions:

01 -
  • Its lighter than traditional minestrone but still deeply satisfying, perfect for the transition between seasons
  • The pasta cooks directly in the broth, creating a silky body that feels like it simmered for hours
  • Each bowl delivers five different vegetables, making it one of those rare meals where eating your greens feels effortless
02 -
  • The pasta will continue absorbing liquid as it sits, so if making ahead, cook pasta separately and add just before serving to maintain the perfect broth consistency
  • Spring vegetables cook quickly and can become mushy if overcooked, so keep an eye on them during the final simmering stage
  • The lemon juice might seem optional but its actually the secret ingredient that makes all the spring flavors pop and taste brighter
03 -
  • Cut all vegetables into similar sized pieces so they cook evenly and look beautiful in the bowl
  • Reserve some fresh herbs and lemon zest for finishing if you want extra brightness in each bowl
  • Use a microplane to grate Parmesan finely so it melts into the hot soup rather than sitting in clumps

Return