Spring minestrone

A spring version of the classic Italian minestrone, with peas, new potatoes, artichoke hearts, asparagus and spring greens.

This spring minestrone soup is the best way to celebrate the arrival of warmer weather. Made with an abundance of spring veggies, chickpeas and ditalini pasta, this spring vegetable soup is naturally vegan and extra hearty for a cosy lunch or even a light dinner.

Like a light jacket, this vegetable-packed soup is an April staple.

A light, bright and hearty way to enjoy Spring's early vegetables. This easy to whip up Minestrone is ready in minutes, chopping the vegetables is what takes the longest!

This colorful Spring Minestrone — full of healthy veggies like carrots, leeks and peas— can be made in just 30 minutes.

Spring minestrone soup is a flavorful, 30-minute recipe made with seasonal spring vegetables, mini potatoes, pesto, and parmesan.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

A spring version of the classic Italian minestrone, with peas, new potatoes, artichoke hearts, asparagus and spring greens.

Make one of our favorite minestrone recipes using seasonal vegetables and additions including beans, bread, and rice for a hearty bowl of this classic Italian soup.

Step-by-step method for making Spring minestrone with mint pesto yourself.