Spring Vegetable Minestrone is a vegan, healthy soup packed with vegetables, diced tomatoes, pesto and fresh herbs. This is a nice vegetarian meal that you can easily add chickpeas or white beans to and bulk it up. If you like minestrone version you need to try this version using pesto!

SPRING VEGETABLE MINESTRONE

Since we are in the middle of March I can see spring on the horizon! 

This past week we continued to have snow and cold temperatures and I am not happy about it.

I am so ready for warmer weather, bright spring flowers and light spring meals.

My mind has already gone there and I am making this Spring Vegetable Minestrone that it somehow helps you all feel like spring has sprung where you live too.

This soup is vegan, healthy, light and packed with vegetables.

It is uses a vegetable broth as the base with diced tomatoes added in for flavor along with pesto. The pesto adds a delicious herby flavor to the soup.

You can use your favorite store-bought pesto or if you like to make yours homemade that works great too. If you like minestrone soup you also need to try my Homemade Minestrone. 

I have been trying to incorporate more vegetarian, plant-based meals into my families diet and this Spring Vegetable Minestrone falls right into that goal. You can feel good about making a meal like his for you family.

Looking to introduce more plant based recipes into your families diet, try my Mediterranean Hummus Bowl, Mediterranean Buddha Bowl, Vegetarian Chili, Vegetarian Quesadillas, or my Breakfast Egg Burritos.

Why You Will Love This Spring Vegetable Minestrone Recipe

Versatile Recipe: With this soup you can really tailor it to whatever you have on hand. I always have a bag of carrots in the fridge along with greens, so that is a given in my minestrone soup, then from there I go with whatever I have in the refrigerator.

Healthy: This vegetable laden soup is pack full of delicious and nutritious vegetables, and as I swap regular pasta for zucchini noodles, you really are well on your way towards your 5-a-day!

Double the Recipe: This recipe is easily doubled up if you are feeding a larger group of diners.

Recipe Ingredients and Substitutions

• Oil – I always use olive oil when sautéing vegetables as it has the best nutty flavor. However, substitute with any light flavored oil like vegetable, sunflower or avocado.
• Base flavors – I sauté sweet onion, garlic and carrots which are great base flavors for any soup.
• Broth – I use a good quality vegetable broth in this soup recipe. If not serving to vegetarian or vegan diners you could also use chicken broth.
• Tomatoes – I use a can of diced tomatoes to flavor the soup.
• Vegetables – I add fresh green beans, frozen peas and greens (like kale or spinach) to the soup, feel free to add any other veggies you might have to hand.
• Herbs – I add oregano and thyme to flavor the soup.
• Noodles – I use zoodles in this recipe which I make by spiralizing a large zucchini.
• Pesto – I stir through a couple of spoons of pesto which really adds to the flavor of the soup. You can use homemade or store-bought pesto.
• Garnish – I garnish the soup with some freshly chopped parsley and basil, some crumbled feta cheese and shredded Parmesan cheese.

How To Make This Spring Vegetable Minestrone Recipe

1. Saute the onion and garlic: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 2 minutes, until soft and fragrant. Add the garlic and continue to sauté for 2 more minutes.
2. Add the carrots, tomatoes and herbs: Add the carrots and sauté for 3 minutes, stirring occasionally. Pour in the vegetable broth, diced tomatoes and add in the green beans, oregano and thyme.
3. Simmer the soup: Turn the heat to medium high and bring the soup to a boil and then turn the heat down and simmer for 20 minutes, stirring occasionally.
4. Add the noodles: Add the peas, greens and zucchini noodles and let simmer for another 2-3 minutes, or until the greens are wilted and the zoodles are soft.
5. Add the pesto: Stir in the pesto until well combined.
6. Garnish and serve: Serve warm with the fresh parsley, basil and parmesan cheese.

Recipe Modifications For Spring Vegetable Minestrone

Vegetables: This is a really adaptable soup recipes so feel free to add whatever vegetables you have on hand. Try bell peppers, mushrooms, eggplant or celery.

Noodles: This spring vegetable minestrone adds in zoodles {zucchini noodles} in place of pasta but you can add pasta if you like.

Pasta: If you would like to add pasta you can do that with about 10 minutes left in the cooking process. I think the smaller to medium sized pastas work best.

Beans & Pulses: This soup is great with beans added in, and it’s a great way of increasing your protein intake, keeping you fuller for longer. I suggest adding a can of chickpeas, white or kidney beans.

Meat: If you want meat based protein try adding some grilled chicken, or leftover roast chicken from the weekend’s roast dinner.

Recipe Tips

Make Ahead: if you want to get ahead, I recommend making the soup earlier in the day or the day before, but only up to the end of step 2 in the recipe card. Then when I am ready to enjoy, I heat up the soup, and add the peas, greens and zucchini noodles fresh, along with any garnishes.

Check Seasoning: Proper seasoning makes a huge difference to food. so I always taste the soup for seasoning and add a little more salt and black pepper if required.

Leftovers: store leftovers in an airtight container, in the refrigerator, for up 2-3 days.

Reheating: to reheat leftovers place into a pot and warm up to piping hot on the stove. Add a splash of water if the soup looks too thick. You can also add some greens or herbs to freshen up the soup.

Freeze: once cooked and cooled, place the vegetable minestrone soup into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly in the refrigerator overnight and warm up on the stove when ready to enjoy.

Freshen up the soup: Just be aware that the freezing and defrosting process will break down the vegetables a little so I always like to freshen it up with some herbs and greens.

What to Serve with Spring Vegetable Minestrone

My spring vegetable minestrone soup recipe is filling and nutritious, so I tend to keep any sides simple and vegetable based. Some warm pita or naan bread is a great option.

I do like serving simple salads with soup, really adding to the overall vegetable count. Try my Simple Massaged Kale Salad with Lemon Dressing, Mediterranean Bean Salad, or Lemon Arugula Salad with Pine Nuts.

You can also add a side of potatoes, like these Paprika Roasted Potatoes with Spiced Yogurt Sauce, or my Lemon Cilantro Roasted Potatoes . 

Dips are great to serve on the side of soups, try this Baba Ghanoush, Lebanese Hummus or this Lemon Whipped Feta Dip.

Other Hearty Vegetable Based Soup Recipes You Might Like

WHITE BEAN SOUP

SWEET POTATO SOUP WITH LENTILS

VEGETABLE RAMEN NOODLE SOUP

GARBANZO SOUP

ZESTY BEAN POSOLE SOUP

CREAMY CAULIFLOWER SOUP