Vibrant spring vegetable minestrone loaded with courgette, leeks, kale, butterbeans, and fresh dill – seasonal comfort with a green twist.

There’s a moment every spring where your body goes “enough root veg, give me green things or I will riot.” This spring vegetable minestrone soup is for that exact moment. And some days, I don’t want to talk. I just want to make soup. Chop things. Stir. Eat something green. This one fits the mood.

Light, brothy, and absolutely loaded with spring’s finest – think courgette, leeks, kale, peas, and tenderstem broccoli doing a joyful little dance with hearty pasta and the (IMHO) underrated butterbean. This is the kind of meal that feels like a reset button – comforting but fresh, cosy but not heavy, and somehow managing to make you feel like a functional adult with their seasonal veg priorities straight.

Perfect for transitional weather where you need food that hugs you but doesn’t smother you.

Why you’ll love this spring minestrone (even if you think soup is only for winter)

• It’s light but filling, because carbs and beans are your friends.
• Uses delicious seasonal veg.
• Great for clearing out the fridge without tasting like you cleared out the fridge.
• It’s vegan, but won’t scare off non-vegans (butterbean phobias aside).
• Works equally well as a one-pot dinner or meal prepping for tomorrow’s lunch.

How to make this easy one pot soup recipe

Step 1: Bring a large saucepan of salted water to the boil then add the pasta. Cook for 5 minutes then add the tenderstem broccoli and cook for a further 5-6 minutes until the pasta is tender. Drain then return the pan to the hob.

Step 2: Heat the oil in the pan then saute the sliced leeks and diced courgette for 5 minutes until just starting to soften and caramelise. Add the garlic and herbs and saute for a couple of minutes.

Step 3: Add the vegetable stock and lemon juice and bubble for 10 minutes until the courgette is tender but not mushy. Give the pan a stir a couple of times.

Step 4: Stir in the peas and kale and bubble another 4-5 minutes to soften the kale.

Step 5: Add the butterbeans then the cooked pasta and broccoli and give everything a good stir. Taste and add salt and pepper as needed.

Serving suggestions

This soup is a solo meal hero, but if you’re feeling extra (or feeding someone who side-eyes soup as “starter food”), try this:

• With a chunk of crusty sourdough or garlicky toast – dunking is not optional.
• I also love scones with my soup. These Smoked (vegan) Cheese and Herb scones are perfect. Or I have a wonderful recipe for Walnut Scones in my Spring Brunch Freebie.
• Add a spoonful of vegan pesto right before serving for a bit of zing.

FAQ

Can I use different beans?
Sure can. Cannellini or chickpeas would work, but butterbeans are the buttery backbone here. Swap at your own bean-risk.

Is this gluten-free?
Only if you use gluten-free pasta. The rest is naturally GF.

Can I freeze it?
Yes, but the pasta will get a bit mushy. If you plan to freeze it, cook the pasta separately and add it fresh when serving. No one likes sad, soggy noodles.

What if I hate kale?
Then don’t use kale. Sub spinach or leave it out entirely.

Spring vegetable minestrone storage tips

• Fridge: Keeps in the fridge for up to 5 days. It somehow tastes better on day two, which is convenient because life is busy and we’re all slightly feral by Thursday.
• Freezer: As mentioned, freeze the broth + veg but without the pasta for best texture. Store in airtight containers or reusable soup pouches if you’re a prepper.

If soup had a spring fling, this would be it. It’s clean but comforting, seasonal but simple, and – dare I say it – actually exciting for something that comes in a bowl. It’s what happens when you give minestrone a spring wardrobe and a squeeze of lemon.

Make it once, and you’ll probably be eating it on rotation until tomatoes are in season and you forget butterbeans ever existed. Such is the circle of life.

Want even more easy vegan spring recipes? Try these:

Spring Salad with Vegan Roast Chicken and Asparagus

Spring Vegetable Orzo Pasta

Asparagus Puff Pastry Tarts

Warm Spring Salad

Or if you want some tasty bread to go with it – try this Herbed Beer Bread. Or if you’re pushed for time, this Speedy No-Knead Bread takes 10 minutes to mix and can be baking while you make the soup!

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