Spring Soup — Spring Green Minestrone with Lemon & Peas (One-Pot, 45 Minutes)

Quick Facts

Time: 45 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot simmer • Diet: Vegetarian, egg-free

Introduction

Spring soup is what you reach for when you’re craving warmth without the weight. After a season of heavy stews, this Spring Green Minestrone with Lemon & Peas is the bright, veggie-packed reset your table needs. Built on a fragrant herb broth and finished with pasta, creamy white beans, and a squeeze of lemon, it’s light yet satisfying, perfect for weeknights and Sunday Soup traditions alike. The flavor is clean and lively—herby, gently garlicky, with sweet peas and tender asparagus, and just enough citrus to make everything pop. The texture strikes that sweet spot: brothy enough to sip, hearty enough to count as dinner. If you love Spring Vegetable Soup and Vegetarian Soups, this will quickly enter your Spring Soup Ideas rotation.

If you love bright, veggie-forward bowls, you’ll find more ideas in my spring soup recipes.

Why You’ll Love It

• Weeknight-easy: one pot, minimal prep, and clear timing.
• Flexible: swap in what’s in your crisper—zucchini, green beans, or spring greens.
• Balanced flavor: bright lemon, savory herbs, and sweet peas.
• Great leftovers: holds beautifully for lunches without getting heavy.

Want more cozy bowls year-round? Browse all my soup recipes.

Spring Soup — Spring Green Minestrone with Lemon & Peas (One-Pot, 45 Minutes)

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• Author: Lily
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Light, brothy, and packed with spring vegetables, this Spring Green Minestrone with Lemon & Peas is cozy without being heavy. A fragrant herb broth, tender pasta, creamy white beans, and bright asparagus, spinach, and peas come together in one pot, finished with pesto, aged cheese, and a squeeze of lemon for a clean, lively flavor that works for easy weeknights or relaxed Sunday soups.

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Ingredients

1 Tbsp olive oil
1 yellow onion, chopped
1 carrot, diced
1 celery rib, diced
1 cup diced Yukon gold potatoes
3 cloves garlic, minced
1 medium zucchini, diced
1 tsp Italian seasoning (or dried oregano + thyme)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
7 cups vegetable broth (preferably low-sodium)
1 can (15 oz) cannellini beans, rinsed and drained
1/2 cup small pasta (ditalini or elbows)
1 1/2 cups chopped spinach
1 cup chopped asparagus (tender stalks and tips)
1/2 cup peas (fresh or frozen)
1/4 cup finely grated hard aged cheese
3 Tbsp basil pesto
2 Tbsp fresh lemon juice
Fresh basil, for garnish

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Instructions

1. Warm the oil:
   In a 5–6-quart Dutch oven or heavy soup pot, heat olive oil over medium-high heat.

2. Build the base:
   Add onion, carrot, celery, and potatoes. Cook 5–7 minutes, stirring occasionally, until the vegetables look glossy and the onion is translucent.

3. Add aromatics and zucchini:
   Stir in garlic, Italian seasoning, salt, and black pepper. Cook about 1–2 minutes until fragrant, then add the diced zucchini and cook another 1–2 minutes until it softens slightly at the edges.

4. Add broth, beans, and pasta:
   Pour in the vegetable broth, then add the cannellini beans and pasta. Bring just to a gentle boil, then immediately reduce to a simmer. Cook 10–12 minutes, or until the pasta is al dente and potatoes are tender. The surface should ripple gently, not boil hard.

5. Add spring vegetables:
   Stir in spinach, asparagus, and peas. Simmer 2–3 minutes, just until the vegetables turn bright green and are tender-crisp.

6. Finish the soup:
   Turn off the heat. Stir in the grated cheese, pesto, and lemon juice until the broth looks lightly green and aromatic.

7. Taste and adjust:
   Taste and add more salt, pepper, or an extra squeeze of lemon if needed.

8. Serve:
   Ladle into bowls, garnish with fresh basil, and let sit 1–2 minutes so the flavors settle before serving.

Notes

• Use low-sodium broth so you can control the seasoning at the end.

• Swap in what you have: leeks instead of onion, green beans or snap peas for the asparagus, baby kale for spinach, or orzo/small shells for the pasta (gluten-free pasta works well).

• For extra brightness, serve with lemon wedges and a little extra pesto or grated cheese at the table.

• Make it lighter by using 1/3 cup pasta and adding more peas or greens; make it creamier by blending a cup of the soup (with beans) and stirring it back in, or whisking in a spoonful of plain yogurt off heat (temper with hot broth first).

• For best leftovers, add a splash of broth or water and a squeeze of lemon when reheating; the pasta will soften slightly over time.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot simmer
• Cuisine: Italian-inspired

Ingredients

• 1 Tbsp olive oil
• 1 yellow onion, chopped
• 1 carrot, diced
• 1 celery rib, diced
• 1 cup diced Yukon gold potatoes
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 tsp Italian seasoning (or dried oregano + thyme)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 7 cups vegetable broth
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1/2 cup small pasta (ditalini or elbows)
• 1 1/2 cups chopped spinach
• 1 cup chopped asparagus (tender stalks and tips)
• 1/2 cup peas (fresh or frozen)
• 1/4 cup finely grated hard aged cheese
• 3 Tbsp basil pesto
• 2 Tbsp fresh lemon juice
• Fresh basil for garnish

What each ingredient does:
Olive oil: blooms aromatics. Onion/carrot/celery: sweet base. Potato: body. Garlic: aroma. Zucchini: freshness. Italian seasoning: herbal backbone. Salt/pepper: balance. Vegetable broth: clean canvas. Cannellini: creaminess and protein. Small pasta: comfort and heft. Spinach/asparagus/peas: spring color and snap. Aged cheese: savoriness. Pesto: herby richness. Lemon juice: brightness. Basil: fresh finish.
Pro tip: Use low-sodium broth so you can season perfectly at the end.

Substitutions & Swaps

Aromatics: Leek for onion; add fennel for gentle sweetness.
Protein: Swap beans with chickpeas or edamame.
Veg: Zucchini ↔ green beans; spinach ↔ baby kale; add snap peas.
Starch: Use orzo or small shells; gluten-free pasta works fine.
Dairy/fats: Replace cheese with a vegan hard cheese; stir in extra-virgin olive oil instead of pesto if needed.
Budget/time savers: Use frozen peas; pre-chopped mirepoix; boxed broth.

Equipment Notes

A 5–6-quart Dutch oven or heavy soup pot is ideal to maintain gentle heat and even simmering. A wooden spoon helps you scrape fond without scratching. A microplane makes fast work of grating cheese and zesting lemons. If you’re using delicate enamel, avoid metal utensils and bring the soup to a simmer rather than a hard boil for best clarity.

Step-by-Step

1. Build your base (5–7 min): Warm oil over medium-high. Add onion, carrot, celery, and potato; cook until edges look glossy and onions turn translucent. This coaxing sweetness makes the broth taste fuller.
2. Add aromatics (2 min): Stir in garlic, Italian seasoning, salt, and pepper. Blooming dried herbs here releases their oils. Add zucchini and cook briefly until it softens at the edges.
3. Broth and body (10 min): Pour in broth, beans, and pasta. Bring to a gentle boil, then immediately lower to a simmer. Cook until pasta is just al dente and potatoes are tender; the surface should actively ripple but not roll.
4. Green moment (2–3 min): Stir in spinach, asparagus, and peas. They should turn bright green and just-tender—keep them snappy to preserve color and texture.
5. Finishers (1–2 min): Off heat, fold in cheese, pesto, and lemon juice. The broth turns lightly green and aromatic.
6. Taste & adjust: Add a pinch of salt or another squeeze of lemon if it tastes flat. Ladle into bowls and garnish with basil. Rest 2 minutes so flavors settle.

Doneness cues: Pasta al dente; asparagus tender-crisp; broth clear with tiny droplets of oil; vegetables vivid green.

Make-Ahead, Storage & Reheating

Chop aromatics and asparagus 1–2 days ahead and refrigerate. The soup keeps 3–4 days in the fridge; the pasta will continue to soften slightly. Freeze up to 3 months without the pasta; reheat gently and add freshly cooked pasta to maintain texture. When reheating, add a splash of broth or water and a touch of lemon to revive brightness.

How to Lighten / Make It Creamy

Lighten: Reduce pasta to 1/3 cup and add more peas or spinach. Add extra lemon and herbs instead of more cheese.
Creamy: Blend 1 cup of the soup (beans + broth) and stir it back in. Or whisk in a spoonful of plain yogurt off heat for body—temper with warm broth first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: herbed croutons or toasted pine nuts.
Fresh: basil, chives, or parsley.
Tang/Heat: lemon zest, a splash of vinegar, or chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with crusty bread or warm flatbread. Add a simple butter-lettuce salad with radishes and a lemony vinaigrette. For drinks, try sparkling water with citrus or a crisp non-alcoholic spritz.

Scaling the Recipe

To double, use an 8-quart pot and add greens in batches to avoid cooling the broth. Cook pasta separately if scaling big so texture stays ideal. To halve, keep the lemon and pesto amounts generous so flavor stays bright.

Nutrition & Dietary Notes

Packed with fiber from beans and vegetables and balanced carbs from pasta. Naturally vegetarian and egg-free; easy to make dairy-free by skipping cheese and pesto. Gluten-free pasta fits seamlessly.

Troubleshooting

• Too salty? Add more broth or a splash of water and lemon.
• Too bland? Add salt in pinches and a squeeze of lemon; finish with fresh herbs.
• Too watery? Simmer uncovered 3–5 minutes or blend a ladle of beans and return to pot.
• Veg overcooked? Stir in a handful of fresh spinach and herbs to bring back life; add a drizzle of olive oil.

FAQs

Can I use frozen or precut ingredients? Yes—frozen peas and pre-chopped mirepoix save time.
Best swaps for asparagus? Green beans or snap peas.
How do I keep it from drying out? Add a splash of broth when reheating; finish with lemon.
Can I make it dairy-free/gluten-free? Use gluten-free pasta; skip cheese and use olive oil or dairy-free pesto.
How long does it keep? 3–4 days refrigerated; freeze up to 3 months (without pasta).

Variations

Lemony Herb: Extra zest and juice plus dill and parsley.
Spicy Chipotle: Add a spoon of chipotle in adobo and balance with a hint of honey and lime.
Creamy Parmesan: Finish with extra cheese and a small splash of cream.

Chef Notes / Test Kitchen Tips

Salt in stages—broth, then after lemon. Keep the simmer gentle so the broth stays clear. The sweet spot for doneness is often between 18–22 minutes after adding broth; start tasting early so vegetables stay vibrant.

Conclusion

This spring soup works because it respects the season’s produce and your time. It’s cheerful, green, and ready in about 45 minutes, and the leftovers are even better the next day. Keep a lemon on standby, stash a jar of pesto, and you’re set—if you make it, leave a rating and tell me what swaps you tried.