Spring minestrone soup

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Spring minestrone is a quick and easy soup to prepare, packed to bursting with fresh ingredients simmered in a vegetable broth. It makes a delicious light but warming meal which is pretty perfect for  spring days that still have a chill in the air.

I don’t think there is such a thing as an ‘exact’ soup recipe, more a case of use what you have and add in anything you fancy, you can’t go wrong. We like to eat this soup with a spoonful of basil pesto stirred through and a couple of slices of buttered crusty bread for dipping.

Spring minestrone soup

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: Serves 4

Spring minestrone soup

Fresh, light spring soup.


  • 1 tbs olive oil
  • 2-3 shallots or a small onion - finely chopped
  • 2 sticks of celery - finely sliced
  • 6 baby courgettes - sliced
  • 6-8 baby new potatoes - peeled and diced into small cubes
  • 100g asparagus chopped into small lengths
  • 2 handfuls of greens - cabbage, spinach, lettuce or even rocket or watercress - shredded
  • 2 handfuls of frozen peas
  • 1 litre of vegetable stock
  • basil pesto to serve


  1. Add the olive oil to the saucepan and gently fry the shallots and celery for 5 minutes.
  2. Add the rest of the vegetables (except the handfuls of greens).
  3. Pour over the stock, season with salt and pepper and bring to the boil - reduce the heat and simmer with the lid on for around 20 minutes, add the sliced greens and cook for around 5 minutes more.
  4. Check all the vegetables are tender, then serve in bowls with a spoonful of pesto on top.
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Make it your way…

  • Add in any vegetables you fancy – thinly sliced baby carrots or bell peppers.
  • Use chicken stock instead of vegetable.
  • Throw in some herbs like tarragon or fresh rosemary.

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