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Home » Super Soups » Easy Spring Minestrone Soup In Only 20 Minutes

Easy Spring Minestrone Soup In Only 20 Minutes

Author: Karon Grieve Published : May 2021

Recipe Video
20 minute spring minestrone soup
20 minute spring minestrone soup
spring minestrone soup

Super tasty and packed with amazing flavour this spring minestrone soup recipe ticks all the boxes for the perfect comforting yet refreshing soup for spring.

spring minestrone soup in rustic bowl with another bowl behind

Why you’ll love this soup recipe

  • This spring minestrone is the ultimate transitional soup, getting you from hearty winter soups into lighter summer recipes
  • Super healthy packed with gorgeous greens
  • Spring minestrone soup is economical using broken pasta and veggie bits and pieces
  • Real food fast – this is a 20 minute soup recipe!

It’s springtime so lighter meals but still with that comforting vibe is what we’re all looking for. Check out my Spring Section for more super seasonal recipes.

ingredients - green veggies, bacon, pasta

Ingredients for this soup

This spring minestrone soup uses up all sorts of green veggies. In fact you can just use whatever odds and ends you have in the fridge. Here’s what I used to make my minestrone.

  • Bacon – just two rasher chopped up to really add some flavour to the minestrone
  • Onion, leek, celery and garlic – this is your soup base
  • The liquid – white wine and chicken stock (feel free to use vegetable stock instead)
  • The greens – I used courgette/zucchini, green beans, broccoli, asparagus and peas (frozen!)
  • Flavour – A bay leaf and dried oregano
  • Pasta – no real minestrone soup can be without pasta! Use a small pasta like macaroni or mini pasta shapes.

Pro Tips

I use what I call my pasta smash for this spring minestrone soup recipe. This is all the bits and bobs of broken pasta that’s leftover from other recipes and my pasta packets. I keep all these in a jar so I can use them to add some thickening and texture to soup whenever I fancy.

sauteing the onion, leek, celery and garlic with bacon in pan
Soup after adding the greens and stock

How to make this minestrone soup

There are basically three simple steps to making this spring soup.

  • First you want to saute the base for the soup. That’s the onion, celery, leek, bacon and garic. The important thing here is that you just want to soften the veggies and not let them get to the browned stage. This’ll only take you 5 minutes.
  • Now add the chicken stock and dry white wine to the soup along with the bay leaf and dried oregano to get that real Italian flavour into your minestrone and of course the pasta. Simmer your soup for 5 minutes.
  • Finally, add those all-important greens to this spring soup. Make sure everything is chopped up nice and small and about the same size so that the soup cooks evenly. Now just let this gorgeous spring minestrone soup simmer for 10 minutes and it’s done.

Green minestrone

I’ve gone all out to make this a real springtime soup by just using green veggies in my minestrone. But feel free to add carrots, cauliflower or any other veggies that you happen to have around.

top down shot of two bowls of soup with tiny bowl of pesto behind

How many does this serve?

This homemade spring minestrone soup recipe will serve 4-6 people depending on the size of bowls you’re using. Personally, I do like a huge bowl of soup!

Storage

Your soup will keep for 4 days in the fridge if you don’t use it all on the first day. You can freeze spring minestrone soup for up to 3 months.

Alternatives

Make this a vegetarian minestrone soup by omitting the bacon and using vegetable stock instead of chicken.

Use any green vegetables that you like for this spring minestrone, from beans and peas to cabbage, kale, spinach or sprouts.

spoonful of minestrone soup

Serving suggestions

I like to serve spring minestrone soup with a dollop of homemade pesto just to add even more gorgeous Italian flavour to this light and tasty soup.

Anyone who is a regular to this blog will know I adore pesto, I even wrote a book about it – A Passion For Pesto, where I share over 50 recipes for making all sorts of pesto from the usual herbal pestos to those made from veggies and even weeds too. Oh, and there are sweet pestos for desserts as well.

For that all-out celebration of springtime I’ve served my light minestrone soup with wild garlic pesto. Now this really is springtime in a bowl!

Or just add a swirl of good olive oil and a sprinkling of parmesan and some garlic bread on the side for the all-out Italian experience.

larder links

Looking for more delicious soup recipes? Then check these out before you go;

Watercress and spinach soup

Easy Mediterranean vegetable soup

Quick and easy pea and ham risotto soup

Cream of nettle soup with potato peel crisps

Low calorie pea and lettuce soup

Avgolemono – Greek egg and lemon soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
spring minestrone soup in rustic bowl with another bowl behind

Easy Spring Minestrone Soup In Only 20 Minutes!

Karon Grieve
This spring minestrone soup is just packed with amazing flavour and ready in just 20 minutes this is real fast food!
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Soup
Cuisine Italian
Servings 6 people
Calories 213 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 60 g bacon 2 rashers of bacon
  • 1 onion chopped
  • 1 stick celery chopped
  • 1 leek chopped
  • 2 cloves garlic crushed
  • 100 ml white wine dry
  • 1 lt chicken stock or vegetable stock
  • 1/2 tsp oregano dried oregano
  • 1 bay leaf
  • 1 courgette thinly sliced
  • 100 g green beans chopped
  • 100 g broccoli chopped
  • 4 spears asparagus chopped
  • 50 g peas frozen or fresh
  • 75 g pasta small pasta
Metric – US Customary

Instructions
 

  • Heat oil in a large pan and saute the onion, bacon, celery, leek and garlic got 5 minutes. Do not let this go brown!
  • Add the wine, stock, bay leaf, oregano and pasta and simmer for 5 minutes
  • Now add all the green veggies and simmer for another 10 minutes
  • season to taste and serve with pesto, parmesan or a swirl of olive oil

Video

Notes

Make this vegetarian by ommiting the bacon and using vegetable stock
This spring minestrone soup will keep for up to 4 days in the fridge and freeze well for 3 months.

Nutrition

Calories: 213kcalCarbohydrates: 19gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 10mgSodium: 36mgPotassium: 312mgFiber: 3gSugar: 4gVitamin A: 634IUVitamin C: 30mgCalcium: 46mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword greens, minestrone, pasta
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Spring, Super Soups

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