This spring minestrone soup is a refreshing take on a classic, packed with seasonal vegetables and a creamy herb ricotta topping that makes it truly special. It’s the kind of dish that warms you from the inside out!
This minestrone soup recipe deals with blandness and lacks vibrancy, ensuring a delightful blend of seasonal vegetables and bright flavors without effort.
I know how tricky it can be to find a soup that’s both healthy and hearty. Sometimes, they end up being either too bland or lacking in substance. I aimed to create something that could be a go-to recipe for busy weeknights, balancing flavor and nutrition without endless prep.
This recipe is simple and comes together quickly, just about 15 minutes of prep and 35 minutes on the stove. You’ll enjoy the fresh aroma filling your kitchen as it simmers. When it’s done, you’ll have a bowl of comfort that feels both nourishing and delightful.
If you want to continue with more delicious options, try my Creamy Chicken Sausage Orzo for a satisfying meal.
Table of contents
Why You Will Love This Recipe
- Seasonal Freshness – The inclusion of vibrant spring vegetables like zucchini, spinach, and fresh herbs ensures each bowl offers a refreshing taste of the season, highlighting the best flavors spring has to offer.
- Comforting Texture – The combination of tender pasta and creamy ricotta topping provides a satisfying mouthfeel that makes this soup not just nutritious but also super cozy.
- Easy to Personalize – Use whatever vegetables are available to you, making this soup a flexible choice that’s easy to adjust based on what’s in your fridge or your taste preferences.
- Long-Lasting Flavor – With its rich vegetable broth base and vibrant herbs, this soup keeps well in the fridge, allowing you to enjoy the leftovers for days without sacrificing taste.
Spring Minestrone Soup with Herb Ricotta
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: soup
- Method: sautéing and simmering
- Cuisine: Italian
- Diet: vegetarian
Description
A vibrant spring minestrone soup topped with a creamy herb ricotta, perfect for a healthy meal.
Ingredients
Scale
- 2 tbsp (30 ml) olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 pieces celery, diced
- 2 carrots, peeled and diced
- 1 cup (about 125 g) cut green beans
- 2 (14 oz / 400 g) cans cannellini beans, drained and rinsed
- 2 cups (about 300 g) chopped fresh zucchini
- 3 tbsp (about 9 g) chopped fresh parsley
- 1/2 cup (60 g) ditalini pasta
- 3 cups (90 g) baby spinach
- 8–10 cups (1.9–2.4 liters) vegetable broth
- 3 tbsp (45 ml) lemon juice
- 1/2 tsp dried thyme
- 1 1/2 tsp kosher salt, plus a pinch for topping
- 1/4 tsp ground pepper, plus a pinch for topping
- 1 cup (250 g) full fat ricotta cheese
- 1/2 cup (50 g) shredded Parmesan cheese
- 2 tbsp (about 6 g) minced fresh basil
- Zest of 1 lemon
Instructions
- Step 1: Make the Basil-Ricotta Topping: In a small bowl, combine 1 cup (250 g) full fat ricotta cheese, 1/2 cup (50 g) shredded Parmesan cheese, 2 tbsp (about 6 g) minced fresh basil, zest of 1 lemon, and a pinch of kosher salt and ground pepper. Mix thoroughly and store in the refrigerator until ready to serve.
- Step 2: Sauté the Vegetables: Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat. Add the diced onion, 2 minced garlic cloves, 2 diced celery pieces, and 2 peeled and diced carrots. Cook, stirring occasionally, for about 7-8 minutes or until vegetables soften and begin to develop a light golden color. Stir in 1/2 tsp dried thyme, 1 1/2 tsp kosher salt, and 1/4 tsp ground pepper; cook and stir for an additional 1 minute to blend flavors.
- Step 3: Add Broth and Green Beans: Pour in 8 cups (1.9 liters) of vegetable broth and add 1 cup (about 125 g) cut green beans. Increase heat to bring the mixture to a boil, identified by a steady stream of bubbles. Once boiling, reduce heat to medium-low, cover the pot mostly (leaving a small gap), and simmer for 15 minutes.
- Step 4: Stir in Remaining Ingredients: Add the drained and rinsed cannellini beans (2 cans, 14 oz / 400 g each), 2 cups (about 300 g) chopped zucchini, 3 tbsp (about 9 g) chopped fresh parsley, and 1/2 cup (60 g) ditalini pasta to the pot. Bring soup back to a gentle simmer. Cook for 8-10 minutes, stirring occasionally with the lid partially on the pot, until the pasta is al dente and vegetables are tender. Avoid overcooking to prevent clumping or mushiness.
- Step 5: Add Spinach and Lemon Juice: Remove the pot from heat. Stir in 3 cups (90 g) baby spinach until wilted (about 1-2 minutes). Then stir in 3 tbsp (45 ml) lemon juice to brighten the flavors. Taste and adjust seasoning with additional kosher salt and ground pepper as needed.
- Step 6: Serve with Ricotta Topping: Ladle the soup into bowls and add a generous scoop of the chilled herb ricotta topping on each portion. Serve immediately with gluten-free crusty bread or a mixed green salad if desired.
Notes
- Room Temperature: Store soup in an airtight container at room temperature up to 4 hours. Consume promptly for food safety and optimal flavor.
- Refrigeration: Transfer cooled soup to an airtight container and refrigerate up to 4 days. Reheat gently on the stove or in the microwave before serving.
- Freezing: Place soup in a freezer-safe container or freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator. Reheat slowly to maintain texture and flavor.
- If vegetables do not soften sufficiently during sautéing, increase heat to medium-high and cook for an extra 2-3 minutes, stirring frequently until a light golden color develops.
- To ensure broth reaches a boil, increase heat to high, cover the pot completely, and check every couple of minutes for a steady stream of bubbles before lowering heat to simmer.
- Avoid overcooking pasta by removing from heat after 8 minutes of simmering, as it continues to soften in the residual heat.
- For thicker soup consistency, add 1-2 cups of water during simmering and check the thickness every 5 minutes until desired consistency is reached.
- If spinach is not wilting fully, cook an additional 1-2 minutes while stirring to help it incorporate evenly into the soup.
- Serve alongside gluten-free crusty bread or a fresh mixed green salad.
- Pair with roasted asparagus or steamed artichokes for a complementary side.
- Garnish with additional fresh basil or parsley, a drizzle of olive oil, or lemon zest for extra brightness before serving.
- Use any seasonal vegetables such as asparagus, peas, or artichokes in place of or alongside zucchini and green beans.
- Substitute ditalini pasta with orzo or another small pasta shape that cooks quickly and holds the broth well. Ensure cooking time is adjusted accordingly to maintain al dente texture.
- Use low-sodium vegetable broth to control salt levels, allowing the natural flavors of vegetables and herbs to shine.
- Select brightly colored, firm carrots and cut vegetables evenly for consistent texture and cooking time.
- Choose small, firm zucchinis with shiny skin for tender results that blend well in the soup.
- Fresh green beans should be vibrant and tender; remove tough ends before cooking.
- Opt for fresh, fragrant basil and parsley to maximize herbaceous aroma and flavor.
- Choose a high-quality ricotta cheese to add a creamy richness that balances the soup’s texture perfectly.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Vegetable broth: Go for a low-sodium vegetable broth, it adds depth without overpowering the flavors. You want a comforting base that lets other ingredients shine.
- Carrots: Choose brightly colored, firm carrots. They add sweetness and crunch. Cut them evenly for a nice texture throughout the soup.
- Zucchini: Look for small, firm zucchinis with shiny skin. They’re tender and become wonderfully soft in the soup, enhancing its overall texture.
- Green beans: Fresh, vibrant green beans work best. Snap off any tough ends, as you want them tender and flavorful in every spoonful.
- Fresh herbs: Use basil and parsley for a fresh kick! Make sure they’re vibrant and fragrant, this elevates the whole dish, bringing brightness and aromatic qualities.
- Ricotta cheese: A creamy ricotta enriches the soup. Try to find a high-quality brand. It adds creaminess that balances the soup’s texture nicely.
- Pasta: Use small shapes like ditalini or orzo. They cook quickly and add substance without overshadowing the soup. Make sure to cook them al dente separately to maintain the right bite.
- Vegetable broth: Go for a low-sodium vegetable broth, it adds depth without overpowering the flavors. You want a comforting base that lets other ingredients shine.
- Carrots: Choose brightly colored, firm carrots. They add sweetness and crunch. Cut them evenly for a nice texture throughout the soup.
- Zucchini: Look for small, firm zucchinis with shiny skin. They’re tender and become wonderfully soft in the soup, enhancing its overall texture.
- Green beans: Fresh, vibrant green beans work best. Snap off any tough ends, as you want them tender and flavorful in every spoonful.
- Fresh herbs: Use basil and parsley for a fresh kick! Make sure they’re vibrant and fragrant, this elevates the whole dish, bringing brightness and aromatic qualities.
- Ricotta cheese: A creamy ricotta enriches the soup. Try to find a high-quality brand. It adds creaminess that balances the soup’s texture nicely.
- Pasta: Use small shapes like ditalini or orzo. They cook quickly and add substance without overshadowing the soup. Make sure to cook them al dente separately to maintain the right bite.
Recipe Tips
- If vegetables aren’t softening, sauté on medium-high heat for an extra 2-3 minutes, stirring frequently until they reach a light golden color.
- When broth doesn’t reach a boil, increase heat to high, cover the pot completely, and check every couple of minutes until bubbling occurs.
- If pasta is overcooked, remove from heat immediately after 8 minutes, as it continues to cook slightly in the hot soup.
- For a thick soup, add 1-2 cups water when simmering to adjust consistency, checking every 5 minutes until the desired thickness is reached.
- If spinach isn’t wilting, cook for an additional 1-2 minutes while stirring; the heat will help incorporate it into the soup evenly.
Serving Suggestions
Serve the Spring Minestrone Soup with gluten-free crusty bread or a mixed green salad. Add roasted asparagus or steamed artichokes to complement the soup’s flavors.
Use to make a vegetable-packed pasta salad or a hearty grain bowl. Add to a vegetable stir-fry for a nutritious twist.
Top with a drizzle of olive oil or a sprinkle of additional fresh herbs. Consider adding lemon zest for extra brightness before serving.
Recipe variations
- You can use vegetable broth ranging from 8 to 10 cups depending on your preferred soup consistency, adjusting liquid slightly for thicker or thinner spring minestrone soup texture.
- Add dried thyme at 1/2 teaspoon for subtle herbal notes and season with 1 1/2 teaspoons kosher salt plus 1/4 teaspoon ground pepper to enhance the overall flavor depth.
- Either fresh or canned cannellini beans can be added; canned require draining and rinsing, while fresh must be pre-cooked before stirring into the minestrone.
- If preparing for a larger group, consider doubling all ingredients and cooking in a 6-quart or larger pot, stirring pasta more frequently to avoid sticking or uneven cooking.
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How to Store?
To keep your spring minestrone soup fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 4 hours. Consume promptly to maintain safety and flavor.
Refrigeration: Place in an airtight container in the refrigerator up to 4 days. Reheat gently on the stove or microwave before serving.
Freezing: Transfer to a freezer-safe container or freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator before reheating slowly.
Other Recipes You’ll Love
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