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Spring Vegetable Minestrone

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 3 -5 servings 1x


You’ll love this Spring Vegetable Minestrone recipe. It’s a light, flavorful soup chock-full of flavor! Delicious, healthy, and easy to prepare!


  • 2 Tbsp. olive oil
  • 2 large shallots (or 1 large onion), finely diced
  • 3/4 cup dry white wine
  • 5 cloves garlic, minced
  • 1/8 tsp. cayenne pepper
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced potato (Yukon gold, red, Russett, etc.)
  • 1 cup diced celery
  • 4 cups chicken or vegetable broth
  • 12 Italian parsley sprigs
  • 8 fresh thyme sprigs (or 2 tsp. dried thyme)
  • 2 bay leaves
  • 1 cup snow peas, stems trimmed and cut into 1/8″-wide slices
  • half a bunch (1/2 lb.) asparagus, ends trimmed and cut into 1″ pieces
  • 3 cups lightly packed spinach leaves

Optional garnishes:

  • minced fresh tarragon
  • parmesan cheese
  • a slice of Italian bread or fresh-baked croutons


  1. Heat oil in saucepan over medium-high heat. Add shallots (or onion), and saute 2 minutes, or until shallots begin to soften. Add wine, garlic and cayenne. Simmer 4 minutes.
  2. Add carrots, potato and celery, and saute 1 minute. Add broth and 4 cups of water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
  3. Stir in snow peas, asparagus and spinach. Cover, and simmer 5 minutes more. Remove herb bundle, and discard. Season with salt and pepper. Ladle soup into bowls, add garnish(es) if desired, and serve.


Recipe adapted from Vegetarian Times