Spring Minestrone

Today is Earth day what better way to celebrate than with a Spring Minestrone soup! It’s Filled with TONS of green veggies. It is also pretty freezer & pantry friendly. I love soups so much because they are just so comforting and hearty. This meal comes together in less than 30 minutes. Also it’s a one pot meal so less dishes, I mean that just a big win if you ask me. Serve this with garlic bread, or even just a simple baguette toasted and drizzled with olive oil, and you have got dinner! Check out my notes sections for other variations.

Stay happy, stay hungry!


  • You can add more veggies to this some veggies that will work: zucchini, asparagus, broccoli.
  • You can also top it with good extra virgin olive oil and parm cheese.
  • Add the green beans and peas only once the pasta is done so the veggies won’t lose color.
  • I used frozen peas and green beans.
  • Fennel is not necessary but I had it and it was going bad so I used it.
  • You can use pasta like ditalini, macaroni, and small shells in this. I didn’t have so I used Orecchiette.

Prep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesMakes: 4 servings


  • 1/2 cup orecchiette, or any other pasta
  • 1 can garbanzo beans, drained and rinsed
  • 5 cups vegetable stock
  • 1 onion, chopped
  • 3-4 garlic cloves
  • 3 green Thai chilies, or 1 jalapeño/ serrano pepper, chopped
  • 1 fennel, sliced (optional)
  • 1 stick celery, chopped
  • 1 cup peas, fresh or frozen
  • ½ cup green beans, fresh or frozen
  • 1 cup spinach, fresh or frozen
  • 2-3 green onions, chopped
  • ½ tsp oregano
  • 2 tsp red crushed pepper
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp pesto (optional)
  • Cilantro, chopped (optional)
  • Parsley, chopped (optional)
  • 1/2 lemon, squeezed.


  1. In a saucepan heat olive oil, add chopped onions, garlic, celery, and fennel if using. Cook until onions are translucent, about 3-4 minutes. Then add thai chilies, cook for another minute.
  2. Add the pasta, vegetable stock, red crushed pepper, oregano, salt and pepper. Cook with covered lid until the pasta is almost cooked (6-7 minutes), stirring occasionally.
  3. Add peas, beans, and garbanzo beans. Cook for 2-3 minutes, add spinach and turn off the heat. Mix everything well. The spinach will wilt from the heat of the soup.
  4. Top it with cilantro, parsley, green onions, and Pesto (if using).
  5. Squeeze lemon on top and serve hot!

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