Minestrone Primavera — a bright, green spring vegetable soup made with asparagus, leek, peas and cannellini beans. Light yet satisfying, it’s full of fresh flavours and ready in about 35 minutes.
Minestrone is a classic Italian soup with many regional and seasonal variations. While some versions are thick and tomato-based with pasta and beans, others showcase seasonal produce in a lighter broth. This Minestrone Primavera celebrates spring produce by focusing on green vegetables and a delicate stock.
This version omits pasta for a lighter result, but you can easily add a small pasta shape such as orzo, ditali or pasta stars at the end if you prefer a heartier bowl. The vegetable list is flexible — swap or omit items depending on what’s available. For example, if asparagus is costly, leave it out and increase the peas or beans instead.
In-season vegetables to add
Use these spring vegetables to supplement or replace the recipe ingredients.
Artichokes — fresh or canned (preferably in water).
Spring greens or spinach — roughly chop and add at the end to wilt.
Kale — remove tough stalks and chop.
New or baby potatoes — halve and add before the stock; they’ll need about 20 minutes to cook.
Chicory — adds a pleasant bitter note.
Onions or shallots — can replace or be added with the leek.
Recipe tips and FAQs
Add pasta — add small shapes like orzo, ditali or pasta stars near the end of cooking and simmer until just tender.
Use good quality stock — the soup cooks quickly so a tasty vegetable or chicken stock makes a big difference.
Serving suggestion — serve with crusty bread. A spoonful of pesto or grated pecorino on top is lovely if desired.
Yes. Cook a full batch, refrigerate for up to 2 days and reheat on the stove until piping hot.
Yes. Freeze in suitable containers for 2–3 months. Defrost completely before reheating.
More delicious spring recipes to try
Gnocchi
Spinach Chicche with Parmigiano Butter Sauce
Pasta
Pasta e Piselli (Pasta with Peas)
Salads
Bresaola Salad with Apple and Radicchio
Antipasti
Spinach and Artichoke Frittata
If you try this Minestrone Primavera or another recipe from the blog, please share your results in the comments — I love hearing from readers!
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Minestrone Primavera (Italian Spring Vegetable Soup)
By Emily
Ingredients
- 7 oz (200g) asparagus, trimmed
- 3/4 cup (100g) frozen peas
- 3 oz (85g) green beans, roughly chopped
- 1 leek, washed and thinly sliced
- 2 cloves garlic, grated or minced
- 1 zucchini (courgette), chopped into bite-sized pieces
- 1 cup (200g) cannellini beans, canned, drained
- 5 cups (1200ml) vegetable stock
- 1 large handful basil, chopped
- Pecorino cheese, for serving
- 1 tablespoon olive oil
- Salt and pepper, to season
Instructions
- Cut the leek in half, wash well and slice thinly, discarding any tough outer leaves. Chop the zucchini into bite-sized pieces.
- Heat 1–2 tablespoons olive oil in a large pot. Add the leek and zucchini and sauté until the leek softens.
- Add the minced garlic and cook 1–2 minutes. Add the green beans and asparagus and stir to coat in the oil.
- Pour in the vegetable stock and bring to a boil. Reduce to a simmer and cook 10–15 minutes until the vegetables are tender.
- Add the frozen peas, cannellini beans and chopped basil. Season with salt and pepper and cook 1–2 minutes until the peas are warmed through.
- Adjust seasoning to taste and serve hot with grated pecorino on top.
Notes
- Stock — use a good quality vegetable or chicken stock for best flavour.
- Storage — keeps in the fridge for about 2 days.
Helpful Info for All Recipes
- I use extra virgin olive oil unless specified otherwise.
- All vegetables are medium sized unless stated otherwise.
- Nutrition information is an approximation.
Nutrition
Carbohydrates: 24 g |
Protein: 7 g |
Fat: 4 g |
Fiber: 6 g
Nutrition information is automatically calculated and should be used as an approximation.
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