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Spring Vegetable Minestrone

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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. 

Spring Vegetable Minestrone in Bowl Side

SPRING VEGETABLE MINESTRONE

Since we are in the middle of April you would think spring would have sprung, but not in Ohio. We continue 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.

Spring Vegetable Minestrone Above View

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 soups and then from there I go with whatever I have. This Spring Vegetable Minestrone adds in zoodles {zucchini noodles} in place of pasta but you can add pasta if you like.

If you want to bulk this soup up I suggest adding a can of chickpeas, white or kidney beans. It adds extra protein if that is what you are looking for. One of my favorite soups is this Homemade Minestrone Soup I posted a couple of years ago but this Spring Vegetable Minestrone is giving that a run for its money.

Spring Vegetable Minestrone Image Far View

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.

If you want this to be the star of the show I suggest adding beans {white beans or chickpeas} or if you want to add meat, grilled chicken works great. This Simple Massaged Kale Salad with Lemon Dressing is a nice accompaniment which I like to top with these Crunch Roasted Chickpeas along with these Paprika Roasted Potatoes with Spiced Yogurt Sauce.

Spring Vegetable Minestrone in Bowl Side

Spring Vegetable Minestrone

Yield: 6

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.

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 of a sweet onion, diced
  • 3 garlic cloves, minced
  • 2 large carrots, peeled and chopped
  • 32 ounces of vegetable broth
  • 1 - 16 ounce can of diced tomatoes
  • 6 ounces of fresh green beans, chopped in half
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 cup frozen peas
  • 2 cups greens of your choice {I like kale or spinach}
  • 1 large zucchini, spiralized into zoodles
  • 2 Tablespoons pesto {homemade or store-bough}

Garnish:

  • Fresh parsley, chopped
  • Fresh basil, chopped
  • Feta cheese
  • Parmesan cheese

Instructions

Heat the 2 Tablespoons 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.

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. 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.

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. Stir in the pesto until well combined.

Serve warm with the fresh parsley, basil and parmesan cheese.

Notes

This soup is great with beans added in. I like chickpeas or white beans.

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 pastas work best.

Feel free to add whatever vegetables you have on hand.

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