Spring Vegetable Minestrone Recipe

Spring Vegetable Minestrone Recipe

How To Make Spring Vegetable Minestrone

Like most minestrones, this minestrone recipe calls for a long list of ingredients. But the result that is flavorful and packed with nutrients is worth it.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • 2tbspolive oil
  • 2large shallots,(or 1 onion), finely diced
  • ¾cupdry white wine
  • 5clovesgarlic,minced
  • tspCayenne pepper
  • cupscarrots,diced
  • cupspotato,diced, Yukon gold, red, Russett, etc.
  • 1cupcelery
  • 4cupschicken or vegetable broth,diced
  • 12sprigsItalian parsley
  • 8sprigsfresh thyme,or 2 tsp dried thyme
  • 2bay leaves
  • 1cupsnow peas,stems trimmed and cut into ⅛″-wide slices
  • ½lbasparagus,(half a bunch), ends trimmed and cut into 1″ pieces
  • 3cupsspinach leaves,lightly packed

Optional Garnishes:

  • fresh tarragon,minced
  • parmesan cheese
  • a slice of Italian bread,or fresh-baked croutons


  1. Heat oil in saucepan over medium-high heat.

  2. Add shallots, and sauté for 2 minutes, or until shallots begin to soften.

  3. Add wine, garlic and cayenne. Simmer for 4 minutes.

  4. Add carrots, potato and celery, and sauté for 1 minute.

  5. Add broth and 4 cups of water. Tie together parsley sprigs, thyme sprigs, and bay leaves with kitchen twine, and add to soup.

  6. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.

  7. Stir in snow peas, asparagus and spinach. Cover, and simmer 5 minutes more.

  8. Remove herb bundle, and discard. Season with salt and pepper.

  9. Ladle soup into bowls, add garnish if desired, and serve.


  • Calories: 238.65kcal
  • Fat: 6.64g
  • Saturated Fat: 1.03g
  • Monounsaturated Fat: 4.18g
  • Polyunsaturated Fat: 1.05g
  • Carbohydrates: 34.51g
  • Fiber: 6.70g
  • Sugar: 7.24g
  • Protein: 6.56g
  • Sodium: 213.99mg
  • Calcium: 129.99mg
  • Potassium: 809.01mg
  • Iron: 4.62mg
  • Vitamin A: 451.80µg
  • Vitamin C: 46.03mg
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