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Fresh Spring Minestrone Soup Recipe Easy Homemade Garden Vegetable Soup

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A quick and easy fresh spring minestrone soup packed with garden vegetables, fresh herbs, and a light homemade broth. Perfect for a comforting yet vibrant meal that celebrates seasonal produce.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 2 cups fresh spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 6 cups vegetable broth (homemade or low sodium store-bought)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta shells or ditalini (optional)
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat until shimmering but not smoking, about 3 minutes.
  2. Add chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until vegetables soften and onions turn translucent.
  3. Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  4. Add diced zucchini, green beans, and cherry tomatoes. Stir and cook for 3-4 minutes until veggies start to soften but still hold their shape.
  5. Slowly pour in 6 cups of vegetable broth and add the rinsed cannellini beans. Bring to a boil over medium-high heat.
  6. If using, stir in 1 cup of small pasta like shells or ditalini. Reduce heat to a gentle simmer.
  7. Simmer the soup for 15-20 minutes until pasta is tender and vegetables are cooked but vibrant. Stir occasionally to prevent sticking. Add extra broth or water if soup is too thick.
  8. Stir in chopped fresh spinach, basil, and parsley. Cook for another 2 minutes until spinach wilts and herbs release aroma.
  9. Remove from heat. Season with salt and freshly ground black pepper to taste. Add 1 tablespoon fresh lemon juice to brighten flavors.
  10. Ladle soup into warm bowls and optionally garnish with a drizzle of olive oil or sprinkle of Parmesan cheese.

Notes

Chop vegetables uniformly for even cooking. Do not overcook vegetables to maintain tender-crisp texture. Add fresh herbs at the end for vibrant flavor. Simmer gently to keep pasta and beans intact. Season gradually and taste as you go. Leftovers taste better the next day; add broth when reheating if thickened. For a thicker soup, mash some beans against the pot sides to release starch.

Nutrition

Keywords: minestrone soup, spring soup, garden vegetable soup, easy soup recipe, homemade soup, healthy soup, vegetarian soup, vegan soup, gluten-free soup

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