A season change is around the corner but it’s still so cold outside. This Spring Minestrone Soup recipe is a super fresh version of a classic minestrone. Comforting, vibrant AND good for you. If you want to amp up the freshness even more throw in some fresh herbs. Serve with crusty bread and Parmesan cheese

Print Pin

Spring Minestrone Soup

A fresh seasonal approach to classic Minestrone Soup with vibrant spring vegetables

Course Soup

Keyword soup, soup recipes, vegetable dishes, vegetarian

Prep Time 10

Cook Time 25

Servings 6

Ingredients

1 tablespoon olive oil
1/2 onion diced
2 cloves garlic finely chopped
2 green onions thinly sliced
1 teaspoon salt
¼ teaspoon pepper
8 cups chicken OR vegetable broth
1/2 cup broken spaghetti or any small pasta or any small pasta
1 can cannellini beans rinsed and drained (optional)
1 cup chopped asparagus spears
2-3 cups baby spinach
1 cup frozen peas and/or snap peas
1/2 lemon zest & juice

Instructions

In a large pot heat oil with onion, green onion, garlic, salt and pepper. Sauté on low heat for about 5 minutes until onions are slightly translucent
Pour in chicken broth and bring to a boil, then add pasta.
After about 10 minutes add beans, asparagus, spinach, peas, lemon juice and zest. Simmer for 5 minutes. Taste for salt. Serve with Parmesan cheese.