Minestrone Primavera
Minestrone Primavera is a light and vibrant Italian-inspired soup made with spring vegetables like zucchini, peas, and spinach, finished with lemon, basil, and a dollop of pesto.
Equipment
- Medium pot of dutch oven
Ingredients
- 2 tbsp olive oil
- ½ large yellow or sweet onion, diced
- 1-2 garlic cloves, minced
- 1 medium to large zucchini, halved lengthwise, then halved again and sliced
- 1-2 medium to large white potatoes, diced
- 1 (32-ounce) carton vegetable broth (for a green soup, use one without tomatoes)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ½ tsp dried parsley
- ½ tsp dried thyme
- ½ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust as needed
- 1 cup fresh English peas (or use frozen if unavailable)
- 2 handfuls spinach or mixed power greens
- Juice of one lemon
- A few tablespoons hand torn fresh basil
- Optional garnish: A dollop of pesto (store-bought or homemade)
- Optional garnish: Fresh grated Parmesan or plant-based Parmesan
Instructions
- Sauté the Aromatics: In a large pot, heat a 2 tbsp of olive oil over medium heat. Add ½ diced onion and cook for 3–4 minutes, until softened. Stir in 1–2 minced garlic cloves and cook for 30 seconds, until fragrant.
- Add the Veggies & Broth: Add the 1–2 diced white potatoes and sliced zucchini to the pot. Pour in the 32-ounce carton of vegetable broth, and bring everything to a gentle simmer.
- Season the Soup: Stir in ½ tsp dried parsley, ½ tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper. Let the soup simmer for about 12–15 minutes, or until the potatoes are just tender.
- Add Beans and Peas: Once the potatoes are fork-tender, add the 1 can of cannellini beans and 1 cup of fresh peas. Simmer for another 5 minutes. Tip: If using frozen petite peas, add them in the last 2–3 minutes of cooking
- Stir in the Greens: Add 2 handfuls of spinach or power greens, juice of one lemon, and a few tablespoons of fresh basil. Stir until the greens are wilted and everything is warmed through.
- Serve & Garnish: Ladle the soup into bowls and top each with a spoonful of pesto and a sprinkle of Parmesan or plant-based Parmesan, if using. Serve immediately.
Notes
Use a Clear or Light Broth
To keep the soup’s fresh green color, choose a vegetable broth that doesn’t contain tomato. A homemade or light store-bought broth works best.
Peas
Fresh English peas are ideal for this recipe. If you’re using frozen petite peas, add them near the end so they keep their vibrant color and don’t overcook.
Pesto Tip
Store-bought pesto is great, but if you have homemade on hand, it adds an extra burst of flavor. Just make sure it’s not overly garlicky—it can overpower the soup.
Make It Vegan
Skip the Parmesan or use a plant-based version. Most store-bought pestos contain cheese, so opt for a vegan pesto if needed.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The soup may thicken slightly as it sits—just add a splash of water or broth when reheating.
Freezing
This soup freezes well. Let it cool completely before freezing in airtight containers. Thaw and reheat gently on the stove.
Nutrition
Serving: 1 servingCalories: 210kcalCarbohydrates: 28gProtein: 7gFat: 8gSaturated Fat: 1.2gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.2gSodium: 520mgPotassium: 720mgFiber: 6gSugar: 5gVitamin A: 2200IUVitamin C: 35mgCalcium: 95mgIron: 2.4mg
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