Spring Minestrone Soup (Vegan & Gluten Free)
When the weather starts to warm up and the farmers’ markets are bursting with new-season produce, it’s time to bring a little brightness to your bowl. This Spring Minestrone Soup (vegan & gluten free) is the perfect way to celebrate the season—it’s fresh, colorful, and made for spring. Whether you’re looking for a nourishing weeknight dinner, a vibrant weekend meal, or a recipe that highlights the best of spring vegetables, this one-pot wonder checks all the boxes.
This vegan and gluten-free minestrone is loaded with tender seasonal vegetables like zucchini, carrots, and green beans, and finished with a squeeze of lemon and handfuls of fresh herbs for that irresistible light and zesty flavor. It’s hearty enough to satisfy, but still feels refreshing and energizing—exactly the kind of meal that feels right as the days get longer and sunnier.
I love making this soup when I want something cozy but not heavy. It’s packed with fiber, plant-based protein from white beans, and can be made with gluten-free pasta or rice for a little extra staying power. Plus, it’s super flexible—you can use whatever veggies you have on hand or whatever’s in season, making it a great go-to no matter what your fridge looks like.
Whether you’re meal prepping for a busy week, feeding your family, or just want something wholesome and simple, this easy spring soup recipe delivers major flavor with minimal effort—and it’s 100% plant-based and gluten-free.
Why You’ll Love This Spring Minestrone
- Seasonal & Fresh – Made with spring vegetables like zucchini, peas, and carrots.
- Vegan & Gluten-Free – Naturally dairy-free, meat-free, and made with gluten-free pasta or rice.
- One-Pot Simplicity – All the ingredients simmer together for max flavor and minimal cleanup.
- Light & Bright – A lemony finish and fresh herbs give it a fresh, springtime vibe.
Ingredients for Spring Minestrone Soup (Vegan & Gluten Free):
- Olive oil
- Carrots
- Leeks (white and light green parts)
- Yellow onion
- Celery
- Garlic
- Asparagus
- Thyme
- Basil
- Coriander
- Salt
- Black pepper
- Cannellini beans
- Peas
- Parsley
- Spinach
- Vegetable broth
- Water
- Small pasta such as ditalini
- Ricotta, and/or grated Parmesan cheese, for topping (optional)
Tips for making this soup
- Don’t overcook the pasta if adding—it’s best al dente.
- Make it a full meal by adding cooked quinoa, pasta, or rice and/or a dollop of ricotta cheese (non-dairy to make it vegan) on top.
- Store leftovers in the fridge for up to 4 days, or freeze in portions for easy lunches.
Variations & Substitutions
- Swap pasta for rice or quinoa to keep it grain-free.
- Use spinach or kale instead of green beans for a leafy twist.
- Stir in vegan parmesan or nutritional yeast for a cheesy flavor boost.
Check out the step-by-step video here:
How to make Spring Minestrone Soup (Vegan & Gluten-Free)
Looking for more soup recipes!? Here are a few ideas:
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Spring Minestrone Soup (Vegan & Gluten Free)
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 4–6 servings 1x
- Category: Soup
- Cuisine: Vegan
- Diet: Gluten Free
Description
Fresh, colorful, and made for spring! This spring minestrone soup is naturally vegan and gluten free and is loaded with seasonal veggies and fresh herbs.
Ingredients
- 1/4 cup olive oil
- 1 cup chopped carrots
- 1 cup chopped leeks (white and light green parts)
- 1/2 cup chopped yellow onion
- 1/3 cup chopped celery
- 3 cloves garlic, minced
- 12 – 16 asparagus spears, chopped into 1-inch pieces
- 1 Tbsp fresh thyme, chopped
- 1/2 tsp dry basil
- 1/4 tsp coriander
- 1 tsp kosher salt, plus more to taste if needed
- 1/2 tsp ground black pepper
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1/2 – 3/4 cup frozen peas
- 1/2 cup fresh parsley leaves, chopped
- 5 oz. bag (approximately 4 cups) fresh spinach
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 cup small pasta such as ditalini
- Ricotta, and/or grated Parmesan cheese, for topping (optional)
Instructions
- Heat oil in a large pot over medium. Add carrots, onion, leeks, and celery and cook for 2 minutes. Next, add the garlic, asparagus, thyme, basil, coriander, salt and pepper. Cook, stirring occasionally, until tender, about 8–10 minutes.
- Add the beans. Add vegetable broth and water; bring to a boil over high heat. Reduce heat to medium; simmer until vegetables are tender, about 10-15 minutes.
- While soup simmers, cook pasta according to package directions. Drain and set aside.
- Add the spinach to the soup; cook, stirring, until wilted, about 2 minutes. Stir in the frozen peas and parsley; cook for 1 – 2 minutes more. Taste and add more salt and pepper if needed.
- To each bowl, add 1/3 cup pasta and then ladle the soup over the pasta (Note: pasta stored in soup will become soggy.) Top each bowl with ricotta, and/or Parmesan cheese, if you like. Drizzle with olive oil.
