Spring Minestrone Soup Recipe


This hearty, spring minestrone soup recipe is a delicious celebration of spring vegetables. Asparagus, spinach, and leeks all shine in this minestrone soup. It’s easily made vegan by removing the cheese garnish. 

I’ve been making this soup quite a bit lately and even served it at a dinner party. It’s a bit rustic for a fancy party but great for a dinner with friends. From experience, it pairs well with a Chianti Classico!

What is Minestrone Soup?

Minestrone soup is a thick, hearty Italian soup that usually has pasta or rice along with vegetables, beans, onions, tomatoes, and stock. Minestrone soup recipes are very flexible and can be made with many types of vegetables, based on the seasonality and availability of ingredients. There is no one official Italian minestrone soup recipe. It’s often vegetarian, although some recipes contain meat (especially pancetta and other pork products that can season the broth) and animal stocks.

Minestrone is an affordable soup to make as it is made with pantry ingredients and can be adapted to include the vegetables you have on hand. It also develops flavor over time – meaning it packs well for lunch the next day.

More Recipes for Spring

Fresh spring veggies are the best. If you love a veggie-heavy spring recipe, I think you’ll love these dishes:

Yield: 6 servings

Spring Minestrone Soup Recipe

Spring Minestrone Soup Recipe

This hearty, one-pot pasta and veggie soup is a delicious celebration of spring vegetables.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 leek, thinly sliced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 2 cans (14.5 ounces each) cannellini beans
  • 4 cups vegetable stock
  • 2 cups water
  • 1 cup pasta
  • 1 bunch asparagus, diced into 1/2 inch pieces
  • 5 ounces spinach
  • salt & pepper, to taste
  • 1 cup grated parmesan


  1. Heat olive oil over medium heat in a large pot.
  2. Add the garlic and cook for 30 seconds. Add the onion and cook for 2 to 3 minutes, then add the leek. Sauté until leek and onion are translucent, or about 3 to 4 minutes.
  3. Add the tomatoes, beans, stock, and water and simmer for 10 minutes over low heat.
  4. Add the pasta and asparagus and simmer for an additional 10 minutes.
  5. Add the spinach and simmer for another 1 minute. Remove pot from heat and add salt and pepper to taste.
  6. Garnish with cheese, if desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 239Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 1110mgCarbohydrates: 34gFiber: 5gSugar: 10gProtein: 12g
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