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Spring Minestrone Soup


  • olive oil

  • 1 yellow onion, diced

  • 2 large garlic cloves, finely chopped

  • 2 celery, sliced

  • 3-4 cups of chopped raw vegetables such as broccoli, asparagus, zucchini, yellow beets, turnips, green peas

  • 2-3 handfuls spinach

  • 4 cups vegetable/chicken stock

  • fresh herbs such as dill, parsley, and thyme

  • 15-oz can/jar white beans

  • parmesan rind (optional)

  • turmeric

  • red chili flakes

  • salt

  • pepper

  • lemon juice


  1. Heat 1 tablespoon of olive oil in a large pot or dutch oven. Add onion and sauté until translucent, about 7 minutes.

  2. Add garlic, celery, and red chili flakes. Sauté for a few more minutes.

  3. Add vegetable (except spinach), parmesan rind, a sprig of thyme, turmeric, salt, and pepper. Add more oil if necessary and stir for a few minutes.

  4. Add stock and cover with the lid. Cook for 15-25 minutes or until vegetables are cooked through.

  5. Add beans and heat through for a few minutes (you can mash half of the beans to thicken the soup).

  6. Add spinach, herbs, and lemon juice.

  7. Taste and adjust for seasoning.

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