Jamie Oliver’s Spring Minestrone is a bright, vegetable-packed soup that celebrates the best of spring produce. Loaded with fennel, asparagus, peas, broad beans, courgettes, and tender pasta, this fresh minestrone is light yet satisfying. Finished with fragrant pesto, basil, and extra virgin olive oil, it’s the kind of soup that tastes like sunshine in a bowl.
Why Everyone Will Love This Recipe
This spring soup is vibrant, wholesome, and deeply comforting without feeling heavy.
- Packed with seasonal vegetables
- Fresh pesto adds incredible flavor
- Light yet filling thanks to pasta and beans
- Perfect for meal prep or weeknight dinners
- Beautifully colorful and fresh
It’s healthy comfort food at its finest.
What Is Spring Minestrone?
Unlike traditional minestrone, which is often hearty and wintery with potatoes and tomatoes, Spring Minestrone focuses on delicate seasonal vegetables and lighter flavors. Jamie Oliver’s version highlights asparagus, peas, fennel, basil, and fresh herbs for a soup that feels clean, fresh, and vibrant. The pesto stirred into the hot broth creates a rich, herby finish that makes every spoonful irresistible.
Cooking Tips
- Prep all vegetables before cooking to keep the process smooth.
- Don’t overcook the vegetables—they should stay vibrant and tender-crisp.
- Break the spaghetti into smaller pieces for easier eating.
- Use homemade pesto if possible for the freshest flavor.
- Add herbs at the end to preserve their brightness.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Simply use vegetable stock instead of chicken or ham stock.
What can I use instead of Romanesco cauliflower?
Regular cauliflower works perfectly if Romanesco isn’t available.
Can I use frozen peas and beans?
Absolutely. Frozen peas and broad beans are great shortcuts.
What pasta works best in minestrone?
Small pasta shapes or broken spaghetti work well because they’re easy to eat in soup.
Can I add protein to this soup?
Yes, shredded chicken or white beans make great additions.
Is pesto necessary?
The pesto adds a lot of flavor, but the soup is still delicious without it.
How to Store
Store leftover spring minestrone in an airtight container in the refrigerator for up to 3 days. The pasta may absorb liquid as it sits, so add extra stock when reheating.
How to Freeze
Freeze the soup (preferably without the pasta) for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Ingredients
- 6 heaped tbsps fresh pesto
- 1.5 liters organic chicken, ham, or vegetable stock
- 1 bulb fennel
- 100g fine asparagus
- 2 Romanesco cauliflowers or 1 large cauliflower
- 6 baby zucchini
- 6 ripe plum tomatoes
- Olive oil
- 2 cloves garlic
- 1 bunch spring onions
- 200g green and yellow beans
- 100g peas
- 100g broad beans
- 100g spaghetti
- ½ bunch fresh basil
- Small handful fresh chives
- Extra virgin olive oil
- Sea salt and black pepper, to taste
How to Make Jamie Oliver's Spring Minestrone
- Bring the stock to a boil in a large pot while preparing the vegetables.
- Finely slice the fennel. Trim the asparagus and finely slice the stalks, leaving the tips whole. Break the cauliflower into small florets. Quarter the courgettes lengthwise and finely chop. Blanch, peel, seed, and finely slice the tomatoes.
- Drizzle 5 tablespoons olive oil into a casserole pan over medium heat. Add the sliced garlic, chopped spring onions, and fennel. Cook gently for 15 minutes until softened but not browned.
- Trim and finely slice the beans. Pod the peas and broad beans. Break the spaghetti into shorter pieces.
- Add the beans, peas, broad beans, spaghetti, cauliflower, courgettes, tomatoes, asparagus, and boiling stock to the pan.
- Bring everything to a boil, then simmer for 10 minutes until the vegetables are tender and the pasta is cooked.
- Finely chop the basil and chives. Season the soup with salt and black pepper.
- Ladle into bowls and top each serving with a spoonful of pesto, chopped herbs, and a drizzle of extra virgin olive oil.
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