Spring Green Minestrone Soup Recipe

This vibrant Spring Green Minestrone is a celebration of fresh, seasonal vegetables in a light yet satisfying broth. The combination of tender leeks, bright peas, hearty kale, and creamy cannellini beans creates a nourishing bowl that’s perfect for transitioning from winter to spring. Ready in just 40 minutes, this soup delivers incredible flavor with minimal effort—exactly what you need for those busy weeknights when you still want something wholesome and delicious.

Ingredients You’ll Need

• Olive oil: The foundation for sautéing your vegetables, adding a subtle fruity note that enhances the spring flavors.
• Yellow onion: Provides the aromatic base that gives depth to the broth.
• Leeks: These mild, sweet alliums are the star of the show – they add incredible flavor without overpowering the delicate spring vegetables.
• Garlic: Adds essential savory notes that round out the flavor profile.
• Dried oregano: This herb offers an earthy background note that complements the fresh vegetables beautifully.
• White miso paste: The secret ingredient that adds remarkable umami depth to vegetable soups. Don’t skip this!
• White wine: Deglazes the pan and adds brightness and acidity to balance the richness.
• Vegetable stock: Forms the backbone of your soup – use homemade if possible, but a good quality store-bought version works well too.
• Thyme sprigs: These provide a subtle herbal note as they infuse into the broth.
• Parmesan rind: An optional ingredient that transforms the broth with deep, savory complexity. Save your rinds in the freezer for soups like this!
• English peas: The essence of spring in every spoonful – they add sweetness and a pop of texture.
• Lacinato kale: Adds hearty texture and nutritional power without the bitterness of other greens.
• Cannellini beans: Brings protein and creamy texture to make the soup more substantial.
• Fresh dill: Offers a bright, distinctive flavor that elevates all the other ingredients.
• Lemon zest and juice: The finishing touch that brightens everything and ties the flavors together.

Variations

Make It Heartier

Add 1 cup of cooked small pasta like ditalini or orzo in the final minutes of cooking for a more substantial meal.

Seasonal Swaps

Replace peas with asparagus tips in early spring, or swap in zucchini during summer months.

Protein Boost

Add shredded rotisserie chicken or small turkey meatballs for a non-vegetarian version that’s equally delicious.

Different Beans

Swap cannellini beans for chickpeas or navy beans depending on what you have on hand.

How to Make Spring Green Minestrone

Step 1: Create the Aromatic Base

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, sliced leeks, minced garlic, oregano, pepper, and salt. Sauté until everything becomes translucent and fragrant, about 5-7 minutes. This foundational step builds flavor from the beginning.

Step 2: Add Depth with Miso and Wine

Stir in the white miso paste until it melts into the vegetables. The miso adds incredible umami that makes this vegetarian soup taste rich and satisfying. Pour in the white wine and cook until it reduces by half, about 2 minutes, which concentrates the flavors.

Step 3: Build the Broth

Add the vegetable stock, bundle of thyme sprigs, and parmesan rind if using. Bring everything to a simmer over medium-high heat, then cover and reduce to low. Let the soup simmer gently for about 25 minutes, allowing the herbs and cheese to infuse the broth with their flavors.

Step 4: Add the Spring Vegetables

Remove the thyme bundle and parmesan rind. Turn the heat back to medium and add the fresh peas, sliced kale, and drained cannellini beans. Simmer uncovered for just 5 minutes until the peas turn bright green and the kale softens slightly. You want these spring vegetables to retain their color and texture.

Step 5: Finish with Fresh Elements

Take the pot off the heat and stir in half the chopped dill, lemon zest, and lemon juice. These final additions brighten the soup and bring all the flavors together. Taste and adjust the seasoning with additional salt if needed.

How to Serve

Perfect Pairings

Serve this bright soup with a crusty baguette or garlic rubbed sourdough toast for dipping into the flavorful broth.

Garnishes

A generous sprinkle of freshly grated parmesan cheese, the reserved fresh dill, and a light dusting of red pepper flakes brings each bowl to life.

Complete the Meal

For a more substantial dinner, pair with a simple green salad dressed with lemon vinaigrette and perhaps a glass of the same white wine you used in the soup.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors often improve overnight as they have time to meld.

Freezing

Freeze in individual portions for up to 3 months. The texture of the kale may change slightly upon thawing, but the flavor remains excellent.

Reheating

Warm gently on the stovetop over medium-low heat until just simmering. Add a splash of water or stock if the soup has thickened too much during storage. Finish with a fresh squeeze of lemon juice to revive the bright flavors.

FAQs

Final Thoughts

This Spring Green Minestrone is like spring sunshine in a bowl – fresh, vibrant, and utterly satisfying. What I love most about this recipe is how it transforms simple ingredients into something truly special in just 40 minutes. Whether you’re looking for a light weeknight dinner or a starter for a weekend gathering, this soup delivers beautiful flavor without fuss. Give it a try while spring vegetables are at their peak – your taste buds (and anyone lucky enough to share it with you) will thank you!

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