If you’re looking for a fresh and vibrant way to welcome the flavors of the season, this Spring Vegetable Soup Recipe is an absolute must-try. Bursting with bright greens, tender beans, and aromatic herbs, it’s a comforting bowl that feels light yet satisfying. Each spoonful carries a symphony of textures and tastes, making it perfect for a cozy lunch or an elegant starter when entertaining. The quick cook time means you can enjoy healthy, homemade goodness in under 30 minutes without any fuss.

Ingredients You’ll Need

A silver pot contains a cooking process in four steps shown as a collage. In the first step, light green celery slices with small pieces of garlic and onion are lightly browned and spread evenly in the bottom of the pot. The second step shows a black spoon scooping the cooking mixture which now includes light green asparagus stalks, bright green peas, small orange carrot cubes, and white beans, all in a clear broth. The third step features a woman's hand holding the silver lid of the pot partially covering the vegetables and broth inside, showing a simmering scene with the same green vegetables and carrots. The fourth step shows the pot uncovered with the soup simmering, now with fresh, bright green basil leaves added on top of the mixture of peas, carrots, celery, and asparagus in broth. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This Spring Vegetable Soup Recipe is all about using simple, wholesome ingredients that together create a harmonious flavor profile. Each item brings something unique to the bowl, whether it’s the subtle sweetness of peas and carrots or the aromatic freshness from basil.

2 tablespoons olive oil: A smooth base for sautéing that adds a fruity richness.
1 celery rib, sliced: Adds a pleasant crunch and mild earthiness.
1 leek, sliced (white and light green part only): Provides a delicate onion-like depth without overpowering the soup.
2 cloves garlic, minced: Infuses the broth with a warm, savory aroma.
32 ounces vegetable broth: The flavorful liquid foundation that ties everything together.
15 ounce can cannellini beans, drained and rinsed: Offers creamy texture and a protein boost.
2 cups frozen peas and carrots: Adds color, sweetness, and nutritional perks.
1 cup chopped asparagus: Brightens the soup with a subtle grassy note and tender bite.
½ teaspoon salt: Enhances overall flavors without overshadowing the fresh ingredients.
½ teaspoon pepper: Adds a gentle kick and warmth.
2 tablespoons fresh chopped basil: The finishing touch for a burst of herbal brightness and color.

How to Make Spring Vegetable Soup Recipe

Step 1: Sauté the Aromatics

Start by warming olive oil in a stockpot over medium heat. Once hot, add the sliced celery and leeks. Sauté these until they just begin to brown around the edges, about 3 to 4 minutes. This step is key as it builds the flavor base, offering a softly sweet and savory background for the soup. Then, toss in the minced garlic and stir quickly to release its fragrant oils, cooking it for just 30 seconds to avoid any bitterness.

Step 2: Add the Broth and Vegetables

Pour in the vegetable broth along with rinsed cannellini beans, frozen peas and carrots, chopped asparagus, salt, and pepper. Give everything a good stir to combine the ingredients thoroughly. Bring the mixture to a gentle simmer, then cover the pot, reduce the heat, and let it cook for about 5 minutes. This brief simmer warms the beans and softens the vegetables without sacrificing their texture or vibrant color.

Step 3: Finish with Fresh Herbs

Once the vegetables are tender and heated through, stir in the fresh chopped basil. This lovely herb brightens the entire soup with its aromatic freshness and adds a pop of green that visually confirms the springtime vibe. Remove the pot from heat, and your soup is ready to enjoy.

How to Serve Spring Vegetable Soup Recipe

A close-up of a white bowl filled with clear vegetable soup showing one main layer of colorful ingredients in broth, including bright green asparagus spears, small green peas, chopped orange carrots, light green celery pieces, white beans, and dark green fresh spinach leaves floating evenly throughout. A silver spoon rests inside the bowl, and the bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the presentation and flavor by adding a sprinkle of freshly grated Parmesan cheese or a drizzle of high-quality olive oil on top. A few extra basil leaves can also add a beautiful, fresh touch. If you like a little heat, a pinch of red pepper flakes works wonderfully.

Side Dishes

This soup pairs exceptionally well with crusty bread or a warm baguette to soak up every drop of the delicious broth. A light mixed green salad or a simple grain salad with lemon vinaigrette also complements the freshness without overpowering it.

Creative Ways to Present

For an elegant twist, serve the soup in hollowed-out bread bowls or rustic ceramic mugs. You could also top the soup with a dollop of crème fraîche or yogurt to add creaminess and a tangy contrast.

Make Ahead and Storage

Storing Leftovers

Any leftover Spring Vegetable Soup Recipe keeps beautifully in the refrigerator for 3 to 4 days. Store it in an airtight container to maintain freshness and prevent absorption of other odors.

Freezing

This soup freezes well, making it a perfect make-ahead option for busy days. Allow it to cool completely before transferring to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months without losing much of its vibrant flavor and texture.

Reheating

When ready to eat, thaw the soup overnight in the fridge if frozen. Reheat gently on the stovetop over low-medium heat, stirring occasionally until warmed through. Avoid boiling to keep the vegetables tender and fresh-tasting.

FAQs

Can I substitute the cannellini beans with another type of bean?

Absolutely! While cannellini beans provide a creamy texture and mild flavor, you can use other canned white beans like great northern or navy beans. Just ensure they are canned and rinsed since the soup has a short cooking time.

Is it possible to make this soup vegan?

Yes, this Spring Vegetable Soup Recipe is naturally vegan since it uses vegetable broth and plant-based ingredients. Just double-check any broth you use to ensure it’s free from animal products.

Can I add other vegetables to this soup?

Definitely! Feel free to incorporate seasonal vegetables such as zucchini, spinach, or green beans. Just adjust the cooking time slightly so each vegetable remains tender-crisp and vibrant.

What is the best way to store fresh herbs like basil for garnishing?

To keep fresh basil bright and flavorful, store it wrapped gently in a damp paper towel inside a plastic bag in the refrigerator. You can also keep basil like cut flowers, standing in a jar of water at room temperature for a day or two.

How can I adjust the seasoning if I want a lighter or more intense flavor?

Start with the recommended salt and pepper quantities and taste before serving. If you prefer more intensity, a little extra salt, a squeeze of lemon juice, or a pinch of red pepper flakes can elevate the flavors beautifully.

Final Thoughts

This Spring Vegetable Soup Recipe is a true delight to make and enjoy, especially when you want to celebrate fresh produce with minimal effort. Its bright colors, delightful textures, and simple, clean flavors make it a favorite for sharing with family and friends. Give it a try on a busy weeknight or when you crave something light yet nourishing—you won’t be disappointed!

Sophia

Spring Vegetable Soup Recipe