Thursday, March 27, 2014 / ... comments / , , , , , ,

Spring Vegetable Minestrone Recipe

A hearty minestrone soup recipe filled with fresh spring vegetables. 
Spring Minestrone
Minestrone soup has long been a favorite dinner in our house. All the veggies, beans, and pasta are small, which makes it easy for the kids to eat. We've been dealing with strep throat around here, so a soup packed with healthy nutrients was just what we needed this week. For the past few months I've been making this a la Ina Garten: with butternut squash. Now that spring has sprung I wanted to give the soup a little update. 

Keep reading for the rest of the story!

I love leeks and asparagus is in season now. Some fresh green peas would be nice in here too!

spring soup
My girlies love dunking a piece of crusty baguette into their minestrone. Yum! 

Spring Vegetable Minestrone Recipe
printer friendly recipe

Yield: Serves 6


  • 2 tablespoons extra virgin olive oil 
  • 1 cup (about 1 medium) leeks, sliced crosswise 
  • 3 carrots, diced 
  • 2 celery ribs, diced 
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced 
  • 2 teaspoons fresh thyme, chopped 
  • 4 Roma tomatoes, diced (or 26-oz box chopped tomatoes)
  • 1/3 cup dry white wine (I used pinot grigio) 
  • 32 ounces vegetable broth 
  • 1 small bunch asparagus, tough ends trimmed off and cut into 1" pieces 
  • 1 can white beans, drained and rinsed 
  • 1/3 cup purchased pesto sauce
  • 1 cup cooked small pasta, such as ditalini (gluten free if needed) 
  • 4 ounces fresh baby spinach 
  • grated Parmesan for serving 


  1. In a large pot, saute leeks, carrots, and celery in the olive oil over medium heat until starting to soften, about 3 minutes. Add garlic, thyme, tomatoes, wine, salt and pepper and continue to cook, stirring, for 2 minutes. Add the broth and bring to a simmer. Simmer uncovered until the vegetables are tender, about 20 minutes. 
  2. Add the asparagus and beans and simmer 5 minutes. Stir in the pesto, cooked pasta, and spinach until spinach has wilted. Season with additional salt and pepper to taste. Serve with Parmesan.  

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