Spring Minestrone Soup (Printable)

Light Italian soup with fresh spring vegetables, tender pasta, and aromatic herbs. Perfect vegetarian meal ready in 45 minutes.

# 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 (omit for vegan)
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.
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 Advice:

01 -
  • Its lighter than winter minestrone but still deeply satisfying
  • The vegetables stay vibrant instead of melting into the background
  • Ready in under an hour but tastes like it simmered all afternoon
  • Perfect for those weird weather days when you want soup but something fresh too
02 -
  • The pasta will continue absorbing liquid in the bowl, so dont panic if the soup looks a little soupy in the pot
  • That squeeze of lemon at the end is non-negotiable—it cuts through the richness and wakes everything up
  • If making ahead, cook the pasta separately and add it when reheating so it doesnt turn to mush
03 -
  • Cut your vegetables slightly larger than you think you need—they shrink when they cook
  • Reserve a handful of fresh herbs to scatter over each bowl right before serving
  • If the soup seems too thick, add more broth a splash at a time rather than thinning it all at once

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