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    Home » Vegan Soups

    Published: Mar, 2020. Updated: Feb, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Spring Minestrone Soup

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    It's Spring Minestrone Soup. Easy, one pot vegetable soup that's bursting with fresh green vegetables. Perfect for lightened up lunch or dinner. Also try my delicious Vegan Longevity Minestrone.

    Spring Minestrone with asparagus and green peas

    Spring Minestrone

    If there's one soup recipe that unlike anything else celebrates spring produce, that would be Minestrone.

    Green, healthy and loaded with texture and good-for-you ingredients. What's not to love?

    While original Minestrone soup contains mostly pantry ingredients, this soup is laden with vibrant green vegetables that you find in abundance in any grocery store.

    In addition, this easy soup is prepared in one pot. Because the less dishes to wash, the better. 

    This Vegetable Minestrone is a light and refreshing soup. It comes together quickly and is great for lunch or dinner.

    I originally developed this soup recipe around fresh asparagus that I had in my fridge. Although, you can buy asparagus at any time of the year, spring is the best season for growing and buying it. 

    Asparagus is literally loaded with vitamins and antioxidants. It is low in calories which makes it a wonderful vegetable for weight loss.

    In addition, asparagus is believed to boost mood and this is always a good reason to include it in your diet.

    You can roast the asparagus, make risotto or put it in a soup, like this Minestrone.

    Soup with asparagus, green peas and pasta

    Ingredients in Spring Vegetable Minestrone

    My favorite thing about this vegan recipe is that you can really use any spring vegetables you get your hands on. No leeks? Use Vidalia onion or regular yellow onion. No green peas? Replace with snap peas or corn kernels. 

    Here are the other ingredients you'll find in this wonderful spring soup:

    • Olive oil - if you follow WFPBNO diet, skip the oil and use water or veggie broth
    • Leek, fennel, carrot, garlic - flavor enhancers. Make sure to reserve some fennel fronds. 
    • Vegetable Broth
    • Potatoes - you might as well use new potatoes
    • Asparagus - sold at Costco in big bunches
    • Cannellini beans - Navy beans are fine as well (Check out my ultimate collection of healthy vegan Cannellini Beans recipes)
    • Italian seasoning - for more herby aroma
    • Fresh Green peas - you may substitute with frozen peas
    • Pasta - any type of pasta will do
    Green Vegetable Minestrone in a pot

    Instructions

    Wonderful thing about this recipe is that it's so easy to make.

    • Sauté the veggies - brown the leek, fennel, carrot and garlic. Make sure to season the veggies with ½ teaspoon of salt and 1 teaspoon of Italian seasoning. This will bring out the flavor even more;
    • Add liquids - broth, potatoes, beans;
    • Simmer for 5 minutes, add your favorite pasta and cook for another 7 minutes.
    • Stir in the remaining vegetables - asparagus and peas and continue cooking for 5 more minutes. Adjust the seasoning and serve garnished with fennel fronds.

    A few tips on cooking asparagus: the indicated 5 minutes cooking time yields more like a "crunchy" asparagus. If you don't like this and you prefer asparagus to be softer, cook it for 2-3 minutes longer.

    Spring Soup with asparagus, green peas and pasta

    Storing and Freezing

    This refreshing spring soup is best when consumed right away, however it will keep well in a fridge overnight. 

    To ensure maximum freshness I wouldn't recommend freezing this soup. 

    More spring recipes to try

    • An overhead shot of a cauliflower and Pinto bean soup in a grey bowl served with some sour cream and fresh dill
      Vegetable Bean Soup (Healthy Potato and Bean Soup)
    • Asparagus soup in a bowl with croutons and some coconut milk drizzle.
      Vegan Creamy Roasted Asparagus Soup
    • Risotto with mushrooms and asparagus in a pan.
      Vegan Spring Risotto With Mushrooms And Asparagus
    • Soupe Au Pistou with dill pesto
      Soupe Au Pistou (Provencal Soup)

    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

    Recipe

    Homemade Asparagus and vegetables Minestrone

    Spring Vegetable Minestrone

    It's Spring Minestrone Soup. Easy, one pot vegetable soup that's bursting with fresh green vegetables. Perfect for lightened up lunch or dinner. 
    4.45 from 9 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 221kcal
    Author: Iryna Bychkiv
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    Ingredients

    • 1 tablespoon olive oil water or veggie both
    • 1 leek may substitute with a regular yellow onion
    • ½ fennel bulb
    • 1 large carrot diced
    • 2 cloves garlic thinly sliced
    • 1 teaspoon Italian seasoning
    • 8 c vegetable broth
    • 2 medium potatoes cubed
    • 1 can (15.5 oz) Cannellini Beans* rinsed and drained, Note 1
    • ½ cup pasta Fusilli, Penne, Elbows, any pasts will do
    • 2 c (about 20 stalks) asparagus trimmed
    • 1 c fresh or frozen peas may substitute with snap peas or frozen corn
    • 1 ¾ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • Slice off the leek's dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
    • Trim off the fennel stalks and the root end. Cut fennel bulb in half and discard tough outer layers. Slice the remaining fennel crosswise. For this recipe, you'll only need to slice one half of the fennel. Make sure to reserve the fennel fronds.
    • Heat olive oil in a large pot and over medium heat. Add leek, fennel, carrot and garlic. Season the veggies with ½ teaspoon of salt and 1 teaspoon of Italian seasoning.
    • Add vegetable broth, potatoes and beans. Simmer the soup for 5 minutes then add your favorite pasta and cook for another 7 minutes.
    • Stir in the asparagus and peas and continue cooking for 5 more minutes. Adjust the seasoning and serve garnished with fennel fronds.

    Notes

    Beans
    If you don't have Cannellini beans, good replacement would be Great Northern Beans or Navy Beans. Ultimately, use whichever beans you have in your pantry. 

    Nutrition

    Calories: 221kcal | Carbohydrates: 35.7g | Protein: 10.5g | Fat: 4.3g | Saturated Fat: 1g | Sodium: 801mg | Potassium: 794mg | Fiber: 6g | Sugar: 5.5g | Calcium: 56mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Reader Interactions

    Comments

    1. KC says

      May 22, 2021 at 5:33 pm

      5 stars
      Made this for my book club, and it was a big hit. It is a wonderful combination of fresh vegetables, and ingredients like potatoes and beans that make it filling. The broth of this soup is absolutely heavenly. Thank you for this wonderful recipe!

      Reply
      • Iryna says

        May 29, 2021 at 10:57 am

        Hi KC! Thank you so much for your review and a 5-star rating! I'm very happy you and your book club enjoyed this recipe!

        Reply
    2. Vanessa says

      March 01, 2021 at 2:58 pm

      Thanks for sharing! Does it keep long?

      Reply
      • Iryna says

        March 01, 2021 at 6:18 pm

        You're welcome Vanessa! I would store this soup in a refrigerator for no longer than 1 day.

        Reply
    3. Suzanne says

      March 01, 2021 at 2:57 pm

      This looks so good! What a great blend of flavorful and filling spring veggies!

      Reply
    4. Sarah says

      November 25, 2020 at 7:12 pm

      5 stars
      Yummy! Great with brown rice instead of pasta too.

      Reply
      • Iryna says

        November 25, 2020 at 7:46 pm

        Sarah, thank you so much for your comment and 5 star rating! I'm happy you liked this recipe! Using brown rice instead of a pasta is even healthier.

        Reply
    5. Easyfoodsmith says

      April 01, 2020 at 6:31 am

      I can only imagine, how beautifully fragrant this soup must be

      Reply
      • Iryna says

        April 03, 2020 at 3:08 pm

        Thank you! It's really flavorful:)

        Reply
    4.45 from 9 votes (7 ratings without comment)

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