Minestrone Primavera – Spring Vegetable Soup

Minestrone Primavera – a vibrant green vegetable soup that celebrates spring. Made with asparagus, leek, peas and white beans, it's hearty yet light and full of fresh flavour. Ready in 35 minutes.

Minestrone is a well-known classic Italian soup, and although you might first think of a thick tomato-based vegetable soup with pasta and beans, it's actually a dish with many variations and one that changes with the seasons.

We've previously shared recipes for both Tuscan minestrone and Ligurian minestrone but this recipe is all about celebrating spring!

Minestrone Primavera (which translates as spring soup) uses lots of vibrant green vegetables in a delicate broth that's suited to this time of year.

Since we wanted this soup to be light, we have not added pasta to this one, but it's easy to add a small pastina if you prefer.

The vegetables are flexible too; you can replace one or a few of them with what you have or what is available to you. For example, asparagus can be expensive, so you can easily leave it out or add in more peas and beans instead.

The photo below shows you everything we have used in our spring minestrone, but we've also created a list of in-season veg you can use that would work as well!

An overhead shot of all the ingredients needed to make minestrone primavera (Italian spring vegetable soup).

In-season vegetables to add

Here's a list of good spring vegetables that you can add or use to replace the other veg.

Artichokes – fresh or canned (preferably in water and not oil)

Spring greens or spinach – roughly chop and add at the end until wilted.

Kale – remove any hardy stalks and roughly chop.

New or baby potatoes – cut them in half and add before the stock is added (they'll likely take about 20 minutes to cook).

Chicory – this will add a slight bitterness.

Onions or shallots – you can use these instead of a leek or add them in with it.

A close up of a green vegetable soup in a patterned bowl with asparagus, peas, zucchini and green beans.

Recipe tips and FAQs

Add pasta – for a heartier meal, you can add a small pasta shape such as orzo, ditali or pasta stars. Add them at the end until cooked through, then serve.

Use good quality stock – since this soup is not simmered for long (so the vegetables stay vibrant) it's important to use a good quality and good tasting stock.

Serving suggestion – serve with lots of crusty bread for dunking and if you feel like it homemade arugula pesto.

Can we prep this in advance?

Yes, you can cook a full batch of the soup, then store it in the fridge for up to 2 days. Reheat on the stove until piping hot.

Can we freeze this?

Yes, freeze it in suitable containers for up to 2-3 months. Defrost fully before reheating.