Minestrone Primavera – Spring Vegetable Soup
Updated Mar 31, 2026, Published Mar 15, 2017
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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 just 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 perfect for this time of year.
Since I wanted this soup to be light, I have not added pasta to this one, but it’s super 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 I’ve also created a list of in-season veg you can use that would work just as well!
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Pin ItIn-season vegetables to add
Here’s a list of delicious 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 just 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.
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 very 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.
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.
Yes, freeze it in suitable containers for up to 2-3 months. Defrost fully before reheating.
More delicious spring recipes to try
If you’ve tried our Minestrone Primavera or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest to see more delicious food and what I’m getting up to.
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Minestrone Primavera (Italian Spring Vegetable Soup)
Ingredients
- 7 oz (200g) asparagus, (a large bunch)
- 3/4 cup (100g) frozen peas
- 3 oz (85g) green beans, roughly chopped
- 1 leek
- 2 cloves garlic, grated or minced
- 1 zucchini (courgette), chopped into bite size pieces
- 1 cup (200g) cannellini beans, canned
- 5 cups (1200ml) vegetable stock
- 1 large handful basil, chopped
- Pecorino cheese, for serving
- 1 tablespoon olive oil
- Salt and pepper, to season
Instructions
- Cut the leek in half and wash it thoroughly. Cut it into thin slices, discarding the hardy top leaves. Cut the zucchini into bite-sized pieces.
- Heat 1-2 tablespoons of olive oil in a large pot. Add the leek and zucchini and saute until the leek is soft (photos 1 and 2).
- Next, add the minced garlic and cook for 1-2 minutes. Add the roughly chopped green beans and asparagus and stir to coat in the oils (photos 3 and 4).
- Add the vegetable stock and bring to a boil. Turn down to a simmer and simmer for 10-15 minutes until the vegetables are tender.
- Finally, add the frozen peas, cannellini beans and fresh basil with a pinch of salt and pepper. Cook for 1-2 minutes until the peas are cooked (photos 5 and 6).
- Taste for seasoning and add more salt and pepper as needed. Serve in bowls topped with pecorino cheese.
Notes
- Stock – good quality stock makes a big difference here. You can use veg or chicken.
- Storage – will keep well in the fridge for around 2 days.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The recipes that I have tried have all been a success and loved by all. ❤️
Oh my. This minestrone is packed with veggies! My wife will surely love it. Thanks for the recipe!
No problem, I hope you enjoy it!
This looks such a fresh soup , love the green vegetables and the addition of pecorino
Thank you 😊
I’ve always loved primavera dishes, it signals spring is really on the way ~ and there are so many pretty greens in your soup!
Thank you Sue!
Yesterday’s blizzard absolutely put me in hibernation-with-a-bowl-of-soup mode. Wish I’d seen this recipe before the big storm, it would’ve been perfect! …I’ll just have to pin it and make it during the next ’bout of winter weather! XO