Spring Minestrone Soup With Fresh Herb Pesto: A Celebration of Seasonal Green Goodness
Brighten your table with a quick, nourishing spring minestrone soup featuring crisp greens and a homemade dill-fennel pesto.
Spring Minestrone Soup With Fresh Herb Pesto
Spring is a time of renewal, and nowhere is this more evident than in the kitchen. Celebrate the season’s freshest green vegetables with a Spring Minestrone Soup that’s as bright as the days are long. Simple, satisfying, and ready in just 20 minutes, this nourishing soup is crowned with a homemade pesto—its creamy, herby drizzle elevates every spoonful. Whether you’re enjoying a light solo lunch, feeding a crowd, or seeking vegetarian inspiration, this vibrant dish promises to enliven your table and provide feel-good flavor in every bite.
Why You’ll Love This Spring Minestrone
- Quick and Easy: Done in about 20 minutes from start to finish.
- Plant-Powered Goodness: Packed with fiber-rich beans and seasonal vegetables.
- Versatile and Flexible: Use whatever spring veggies you have on hand.
- Light yet Filling: Perfect for warm days or a healthy weekday dinner.
- Elegant Yet Simple: Homemade pesto adds fresh flavor and visual appeal.
Ingredients for Spring Minestrone Soup
Seasonal spring greens are the star of this nourishing soup. If you’ve just returned from a weekend market haul or opened your weekly CSA box, chances are you’ve got most of these ingredients on hand. Don’t be afraid to substitute equivalent spring vegetables for what you have—this is a forgiving, endlessly customizable base.
For the Soup
- 2 Tbsp olive oil
- 2 leeks (white and light green parts only), sliced into 1/4-inch half-moons
- 1 small bulb fennel (fronds reserved), bulb cored and cut into 1/4-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 1/2 Tbsp low-sodium vegetable base (such as Better Than Bouillon)
- 1 lb asparagus, trimmed and cut into 1/2-inch pieces
- 8 oz green beans, sliced into 1/4-inch rounds
- 4 oz sugar snap peas, strings removed and cut into thirds
- 1 (15-oz) can cannellini beans, rinsed
- 8 cups water
For the Dill-Fennel Pesto
- 1 cup fresh dill
- 1 cup reserved fennel fronds
- 1/4 cup cashews
- 2 oz Parmesan cheese, grated
- 2 cloves garlic
- 3 Tbsp fresh lemon juice
- 1/4 cup olive oil
Step-by-Step Instructions
This spring minestrone comes together quickly with a few easy steps, making it ideal for busy evenings or impromptu gatherings. The soup is cooked gently to preserve the vibrant color and tenderness of the vegetables, while the pesto is blitzed together in minutes for a simple finishing touch.
- Sauté the Aromatics: Heat olive oil in a large Dutch oven or heavy soup pot over medium-low heat. Add the leeks, fennel, and 1/4 teaspoon kosher salt. Cover and cook, stirring occasionally, until just tender—about 8 minutes. The leeks and fennel should soften and become fragrant without browning.
- Add Broth: Stir in the low-sodium vegetable base and 8 cups of water. Bring the mixture to a gentle boil, then reduce the heat to maintain a bare simmer while you make the pesto.
- Prepare the Pesto: In a blender or food processor, combine the fresh dill, reserved fennel fronds, cashews, grated Parmesan, garlic cloves, and lemon juice. Blend until smooth, scraping down the sides as needed. With the motor running, slowly drizzle in the olive oil until the mixture is creamy and emulsified. Adjust seasoning if desired.
- Add Spring Vegetables: To the simmering broth, stir in the asparagus, green beans, sugar snap peas, and cannellini beans. Simmer for about 4 minutes, or until the green vegetables are just tender but still crisp and vibrantly colored.
- Serve: Ladle the soup into bowls and top generously with a spoonful of the homemade pesto. Garnish with extra fennel fronds or a grind of pepper, if desired.
Nutritional Highlights
This soup exemplifies fresh, healthy eating and makes a satisfying meal for nearly any diet. Each serving contains:
- Calories: 323
- Protein: 13 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Sugars: 8 g (0 g added sugars)
- Fat: 18.5 g (4 g saturated)
- Cholesterol: 6 mg
- Sodium: 517 mg
What others are reading
Choosing the Best Seasonal Greens
Spring offers an enticing array of vegetables perfect for minestrone. Don’t hesitate to swap in what’s freshest or most abundant in your kitchen. Here are some excellent substitutions and additions depending on regional availability:
- Leeks: Substitute with green onions or shallots for a slightly different flavor.
- Fennel: If unavailable, try celery plus extra dill for an anise note.
- Asparagus: Pencil-thin asparagus is especially sweet, but thicker spears sliced thinly will also work.
- Green Beans & Sugar Snap Peas: Snow peas, shelled fresh peas, or even thinly sliced zucchini can be substituted.
- Cannellini Beans: Navy beans or great northern beans are excellent alternatives.
- Herb Variations: Basil, chives, parsley, or tarragon can be swapped for dill in the pesto if preferred.
Pesto Variations: Make It Your Own
Pesto in this recipe leans into the flavors of dill and fennel fronds, creating an aromatic, almost grassy brightness that’s tailor-made for spring. But don’t be afraid to improvise:
- Swap cashews for pine nuts, walnuts, almonds, or even pumpkin seeds for a nut-free version.
- Try Pecorino Romano in place of Parmesan for a sharper tang.
- For a vegan option, omit cheese and add a touch of nutritional yeast for depth.
- Add a handful of baby spinach, arugula, or basil to your blender for richer color and more complexity.
Tips for Perfect Spring Minestrone
- Don’t Overcook the Greens: Add asparagus, beans, and peas at the end for the best color and bite.
- Salt Gradually: Vegetable base and Parmesan are both salty; taste as you go and adjust as needed.
- Control the Texture: If you prefer a chunkier soup, cut vegetables into larger pieces. For a more delicate soup, slice them thinly.
- Pesto on the Side: Serve extra pesto at the table—guests will want more.
- Meal Prep Friendly: The soup base and pesto can both be made ahead and stored separately. Add pesto just before serving for maximum brightness.
Serving Suggestions
Spring minestrone can be enjoyed as a light entrée, appetizer, or side. Pair it with crunchy bread, a leafy salad, or chilled white wine for a complete seasonal meal.
- Meal Prep: Make a double batch; it reheats beautifully for quick weekday lunches.
- Make It a Feast: Serve alongside focaccia or whole-grain rolls for dipping.
- Lighter Fare: Pair a small bowl with a hearty salad for a balanced, filling lunch.
Frequently Asked Questions
Can I use other vegetables in this minestrone?
Absolutely. Spring minestrone is all about using the freshest in-season produce. Swap in any tender greens, fresh peas, zucchini, or even baby carrots. Just adjust the cooking time so that all vegetables are vibrant and slightly crisp, not mushy.
Is this soup vegan?
The base recipe is vegetarian. To make it vegan, simply omit the Parmesan from the pesto and add 1-2 tablespoons of nutritional yeast for a similar umami flavor profile.
Can I add pasta or grains to this soup?
Certainly. Stir in cooked small pasta (like orzo, ditalini, or small shells) or cooked grains (such as farro or barley) at the end. Add more vegetable broth if needed to keep the texture brothy, not stewy.
What’s the best way to store leftovers?
Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. Keep the pesto separate to preserve its flavor and vivid green color. Reheat soup gently and add a fresh spoonful of pesto to each bowl before serving.
Can I freeze spring minestrone?
While you can freeze the soup base, the delicate spring vegetables may soften slightly when thawed. The pesto should not be frozen, as it can lose its vibrant flavor and texture. For best results, enjoy fresh or refrigerate for short-term storage.
Table: Spring Vegetable Swaps and Cooking Times
| Vegetable | Best Substitute | Cooking Time (approx.) |
|---|---|---|
| Asparagus | Zucchini, sugar snap peas | 3-4 minutes |
| Green beans | Snow peas, fresh shelled peas | 3-4 minutes |
| Sugar snap peas | Snow peas, baby spinach (add last) | 2-3 minutes |
| Leeks | Green onions, shallots | 6-8 minutes (with fennel) |
| Fennel | Celery with extra dill | 6-8 minutes (with leeks) |
Expert Tips for Beautiful Soup Presentation
- Ladle soup into shallow bowls and float a generous spoonful of pesto right in the center for visual impact.
- Top with fennel fronds or fresh dill just before serving for a bright, herbal burst and attractive garnish.
- Pair with crusty bread or toasted crostini brushed with olive oil and rubbed with garlic for a complete meal.
Make-Ahead and Storage Guide
- Soup Base: Can be made a day ahead and refrigerated; flavor improves over time.
- Pesto: Best made fresh but will keep in a tightly covered container in the fridge for 2-3 days. Cover with a thin layer of olive oil to prevent browning.
- Freezing: Freeze the soup without the pesto. Thaw overnight in the fridge and reheat gently; add fresh pesto at serving time.
Enjoy the Best of the Season
With its straightforward preparation, spring-green color, and deeply satisfying flavor, this minestrone delivers pantry-friendly comfort that feels fresh and celebratory at the same time. Finish each bowl with a big drizzle of homemade pesto and savor not only the taste, but the spirit of spring’s renewal.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pesto?
A: Yes, a good quality fresh pesto from a deli can work if you’re short on time or ingredients. The homemade version gives the soup a unique, seasonal twist, but store-bought basil pesto is an acceptable shortcut.
Q: What protein can I add for a heartier meal?
A: For more protein, add cooked shredded chicken, turkey, or sautéed tofu cubes. You can also double the beans for extra plant-based protein.
Q: Can I use frozen vegetables?
A: While fresh is best to showcase spring flavors, frozen asparagus, green beans, or peas will work in a pinch. Add them straight from the freezer and adjust cooking times as needed.
Q: How do I reduce the sodium in this soup?
A: Use a low-sodium vegetable base and rinse your canned beans thoroughly. Taste and add salt only at the end, or substitute with a salt alternative if you are watching your sodium intake.
References
- https://preventionrd.com/simple-summer-minestrone/
- https://www.prevention.com/food-nutrition/recipes/a36163776/spring-minestrone-soup-recipe/
- https://kelliesfoodtoglow.com/2011/06/07/kitchen-sink-spring-minestrone-spring-green-pesto-focaccia/
- https://www.canadianliving.com/food/soups/recipe/spring-minestrone
- https://www.prevention.com/food-nutrition/g38529602/vegetarian-soup-recipes/
Similar Articles
Read full bio of medha deb
