Spring Minestrone Soup with Fresh Pesto: A Vibrant Bowl of Seasonal Goodness
Experience the essence of spring with this vibrant minestrone soup, brimming with seasonal vegetables and topped with homemade dill-fennel pesto.
Spring Minestrone Soup with Fresh Pesto
Welcome the arrival of spring with a bowl of Spring Minestrone Soup—a hearty, plant-based dish that brings together the season’s crispest vegetables and a zesty homemade pesto. Ready in just about 20 minutes, this vibrant soup is designed to accentuate the best flavors of the season while providing substantial nourishment with minimal effort. Whether you’re new to minestrone or seeking creative ways to highlight spring produce, this recipe is sure to become a seasonal favorite in your kitchen.
Why You’ll Love This Spring Minestrone Soup
- Fast & Easy: Comes together in about 20 minutes for weeknight convenience.
- Plant-Powered Goodness: Packed with a variety of green seasonal vegetables, beans, and fresh herbs for maximum nutrition.
- Customizable: Versatile enough to accommodate swaps—use your favorite spring greens and legumes.
- Flavorful: A generous dollop of homemade dill and fennel frond pesto brightens the dish.
Ingredients
This soup celebrates the flavors of spring, taking advantage of what’s fresh in the market. Below are the main ingredients needed for both the soup and the homemade pesto:
For the Soup
- Olive oil (for sautéing and flavor)
- Leeks (white and light green parts only, sliced into 1/4-inch half-moons)
- Fennel bulb (cored and diced; fronds reserved for pesto)
- Kosher salt and pepper
- Vegetable base (low-sodium, or substitute quality vegetable broth)
- Asparagus (trimmed and cut into 1/2-inch pieces)
- Green beans (trimmed and cut into 1/4-inch rounds)
- Sugar snap peas (strings removed, sliced into thirds)
- Cannellini beans (drained and rinsed)
For the Fresh Pesto
- Fresh dill (aromatic and grassy; provides brightness)
- Fennel fronds (reserved from the soup prep)
- Cashews (add creaminess; walnuts or pine nuts can be substituted)
- Parmesan cheese (freshly grated for umami)
- Garlic cloves
- Fresh lemon juice (for zing and balance)
- Olive oil (to create a lush, spoonable paste)
Step-by-Step Directions
- Sauté Vegetables: Heat olive oil in a Dutch oven or large soup pot over medium-low. Add sliced leeks, diced fennel bulb, and a pinch of kosher salt. Cover and cook, stirring occasionally, until tender but not browned—about 8 minutes.
- Add Broth and Spring Vegetables: Stir in the low-sodium vegetable base and 8 cups of water (or broth). Increase the heat to bring the soup to a gentle boil.
- Add Asparagus, Green Beans, and Snap Peas: Once boiling, reduce heat and add asparagus pieces, green beans, and sugar snap peas. Simmer uncovered until crisp-tender, about 8 to 10 minutes. Don’t overcook; the vegetables should remain vibrant and slightly firm.
- Finish with Beans: Stir in the cannellini beans and warm through. Taste and adjust seasoning with salt and pepper as needed.
- Make the Pesto: While the soup simmers, add dill, reserved fennel fronds, cashews, Parmesan, garlic, lemon juice, and olive oil to a food processor. Pulse until a rough paste forms, scraping down the bowl as needed. Season with salt and more lemon juice to taste, if desired.
- Serve: Ladle soup into bowls and top generously with fresh pesto. Optionally, garnish with extra fennel fronds or cracked pepper.
Nutritional Benefits: Celebrating Spring’s Best
Spring minestrone not only delights the palate, it also delivers a diverse array of nutrients thanks to the vibrant mix of seasonal vegetables and the protein-rich beans.
| Ingredient | Key Nutrients | Benefits |
|---|---|---|
| Leek | Vitamin K, folate, fiber | Supports heart health, digestion, and immunity |
| Fennel | Vitamin C, potassium, antioxidants | Helps reduce inflammation, supports digestion |
| Asparagus | Vitamins A, C, K, folate, fiber | Good for bones, energy, immune function |
| Green beans | Vitamin K, vitamin C, fiber | Supports bone health, antioxidants |
| Sugar snap peas | Vitamin C, iron, fiber | Enhances immunity, energy, and digestion |
| Cannellini beans | Plant protein, fiber, iron, magnesium | Promotes satiety, energy production |
| Homemade pesto (dill, fennel fronds, cashews) | Healthy fats, vitamins, minerals | Boosts absorption of fat-soluble vitamins, flavor |
Ingredient Substitutions & Customizations
This minestrone is a masterclass in flexibility—a true celebration of what’s at hand. If you can’t find a specific spring vegetable, swap in another or increase the amount of one you do have. Here are ideas for customizing the recipe:
- Leafy Greens: Add a handful of baby spinach, kale, or chard at the end of cooking for extra green power.
- Other Beans: Substitute navy beans, chickpeas, or even fresh shelled peas for cannellini beans.
- Pasta: Stir in a small quantity of cooked ditalini, orzo, or small shells for a heartier meal.
- Broth Choices: Use homemade or store-bought vegetable broth for depth, or try bone broth if not strictly vegetarian.
- Nuts in Pesto: Replace cashews with pine nuts or walnuts according to preference or allergy needs.
- Parmesan: Aged Asiago or Pecorino Romano work just as well; for a vegan version, omit cheese or sub nutritional yeast.
What others are reading
Expert Tips for a Perfect Spring Minestrone
- Prep Ahead: Chop vegetables and make pesto in advance for speedy meals during the week.
- Don’t Overcook: Add delicate vegetables like asparagus and snap peas last to retain their vibrant color and texture.
- Taste and Adjust: Season soup at the end after adding beans and before serving, as broths and vegetable bases vary in saltiness.
- Garnish Generously: Top with extra pesto, a drizzle of olive oil, or even some fresh microgreens or croutons.
How to Store and Reheat
- Storage: Cool soup to room temperature and store in airtight containers in the refrigerator for up to 4 days. Store pesto separately for the freshest flavor.
- Freezing: Minestrone (without pesto) can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat soup on the stove until hot; stir in a splash of water or broth to adjust consistency if needed. Add pesto only after reheating to preserve its flavor and color.
Serving Ideas
- Pair with crusty whole-grain bread or herbed croutons for a light lunch or supper.
- Enjoy alongside a simple spring salad for a nourishing, colorful meal.
- Serve as a starter for a larger spring celebration or brunch.
Why This Recipe is Perfect for Spring
Spring marks a transition from heavier winter meals to lighter, fresher fare. Vegetables like asparagus, fennel, leeks, and green beans are at their flavorful peak and provide the soup with natural sweetness and crunch. The addition of fresh pesto epitomizes springtime, harnessing the herbal intensity of dill and fennel fronds for a fragrant finish.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Absolutely! The soup, minus the pesto, keeps well in the fridge for up to 4 days. Store the pesto separately and dollop onto each bowl just before eating to maintain its bright flavor.
How do I make this recipe vegan?
Simply omit the Parmesan cheese in the pesto or swap in 1–2 tablespoons of nutritional yeast for a cheesy, dairy-free alternative.
What if I don’t have fresh dill or fennel fronds?
You can substitute other soft leafy herbs such as parsley, basil, or cilantro, or use just one if you only have dill or fennel fronds on hand.
Can I add pasta or grains to the soup?
Yes! Add a 1/2 cup of cooked pasta, farro, or barley in the last few minutes of cooking for a heartier version. Keep in mind the soup will thicken as it sits, so add additional broth or water if needed when reheating.
Is this soup freezer-friendly?
Yes, but for best results, freeze the soup without the pesto and without overcooked green vegetables (which can become mushy after freezing/thawing). Add the pesto and delicate vegetables when reheating.
More Seasonal Soup Tips
- Mix in extra legumes or tofu for a protein boost.
- For a creamy version, blend a portion of the soup before adding the pesto.
- Spring vegetables vary by region—substitute based on what’s available at your local market.
Summary Table: Spring Vegetables in Minestrone
| Vegetable | Best Substitutes | Cooking Time |
|---|---|---|
| Asparagus | Green peas, snap peas, or zucchini | 8–10 min (crisp-tender) |
| Fennel | Celery, leek, or extra onion | 8 min (softened with aromatics) |
| Leek | Green onion, shallot, or white onion | 8 min (softened with fennel) |
| Green beans | Yellow wax beans or trimmed broccoli stems | 8–10 min |
| Sugar snap peas | Snow peas or shelled fresh peas | 5 min |
Recipe At-A-Glance
- Prep time: 10 minutes
- Cook time: 20 minutes
- Serves: 6–8
- Suitable for: Vegetarian, gluten-free (with grain-free pasta), dairy-free, vegan (modify pesto)
Conclusion
With its celebration of spring produce, aromatic notes from homemade pesto, and a quick, straightforward cooking process, Spring Minestrone Soup offers a nourishing, lively way to embrace what’s fresh and green outside. Whether you seek a comforting weeknight meal or a showcase starter for company, this soup delivers flavor, health, and satisfaction in every spoonful.
References
- https://www.salads4lunch.com/recipes/vegan-spring-minestrone-soup/
- https://preventionrd.com/simple-summer-minestrone/
- https://www.prevention.com/food-nutrition/recipes/a36163776/spring-minestrone-soup-recipe/
- https://www.prevention.com/food-nutrition/g38529602/vegetarian-soup-recipes/
- https://www.canadianliving.com/food/soups/recipe/spring-minestrone
- https://kelliesfoodtoglow.com/2011/06/07/kitchen-sink-spring-minestrone-spring-green-pesto-focaccia/
Similar Articles
Read full bio of Sneha Tete
