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.
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
Instructions
Warm the oil:
In a 5–6-quart Dutch oven or heavy soup pot, heat olive oil over medium-high heat.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.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.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.Add spring vegetables:
Stir in spinach, asparagus, and peas. Simmer 2–3 minutes, just until the vegetables turn bright green and are tender-crisp.Finish the soup:
Turn off the heat. Stir in the grated cheese, pesto, and lemon juice until the broth looks lightly green and aromatic.Taste and adjust:
Taste and add more salt, pepper, or an extra squeeze of lemon if needed.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