Spring vegetables add the perfect touch to a classic soup. This spring minestrone is chock full of veggies, beans, pasta, and gets a flavor boost from pesto.
I have been obsessed with soup lately. I have a freezer FULL of soup… and not my main freezer, I’m talking a chest freezer FULL of soup. I’ve got everything from the best lentil soup to broccoli cheese and now I’ve added a bunch of spring minestrone.
Spring around here has been pretty awful. We’ve had some beautiful days, but most have been below normal temps and LOTS of rain. Cold dreary days are so depressing. Especially when you’re craving all the spring veggies!
I’ve always loved a classic minestrone soup full of veggies, beans, pasta, and a tomato broth. Well, then I came across a recipe for a spring version and I knew I had to jump on that train.
This soup starts with simple aromatics – onions, celery, thyme, and a bay leaf. Stir in some broth and then your favorite spring veggies. I went with snow peas, carrots ribbons (so pretty), kale, and peas. Asparagus would be delish in here and I’ve also done it with sugar snap peas. Really any combo you like!
Cannellini beans are my favorite in soups and of course we have to have pasta. Soup is just better when there is pasta in it, right?!
Instead of the traditional tomato broth, we stir some pesto in at the end. SO good. It adds a great flavor and I just love the little flecks of basil floating around in the soup.
The best part of this recipe? It takes barely any time! It’s so simple and SO yummy. I like to make it ahead because soups always have the best flavor after they sit for a day.
I’m all about cozy meets fresh this spring and this tasty soup fits the bill. Pop on your favorite sweatpants, grab a hunk of bread, and chow down. Gotta make the most of those rainy days!
- 1 Tablespoon Olive Oil
- 1 Small Onion, finely diced
- 1 Stalk Celery, finely diced
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 6 Cups Chicken Stock
- ¾ Cup Snow Peas, halved
- 1 Cup Kale, chopped
- 1 Large Carrot, peeled into ribbons
- 1 Can Cannellini Beans, drained and rinsed
- ¾ Cup Fresh or Frozen Peas
- 2 Tablespoons Pesto, Homemade or Store-Bought
- 1 Cup Cooked Small Pasta
- Salt & Pepper, to taste
- Parmesan Cheese, for garnish
Heat the olive oil in a soup pot over medium heat. Add in the onion and celery and sauté until translucent and fragrant, about 2-3 minutes. Add the thyme sprigs and bay leaf and sauté another minute.
Pour in the chicken stock and bring to a strong simmer. Add in the snow peas and cook for 2 minutes.
Stir in the kale, carrot, and cannellini beans and remove the soup from the heat. Let stand for 5 minutes.
Add in the peas and pesto, give the soup a good stir and let stand another 2 minutes. Stir in the pasta and taste; season with salt and pepper.
Serve the spring minestrone topped with parmesan cheese and enjoy!
*I love making this soup ahead of time! The flavor is always better the next day.
Recipe inspired by Bon Appetit.