Today, everyone's favorite Italian vegetable soup gets a seasonal makeover in this simple, 30-minute recipe because I think we're all due for some added brightness in our days!
My grandma Frieda's minestrone soup is a family favorite that I've made every winter for as long as I can remember. It's a tried-and-true recipe I know not to tweak, but I'm taking some of her recipe inspo to give this one some spring flavor flair.
This springtime minestrone is equally hearty and delicious, but by subbing the traditional bacon, potatoes, and tomatoes with seasonal green veg like leeks and asparagus, it makes the soup taste lighter, fresher, and definitely look more green :).
To lighten the flavor profile even more without skimping on comfort, I also swapped the beef broth in my grandma's recipe for chicken broth (you can use vegetable broth if you want to keep this minestrone 100% vegetarian).
It's the perfect soup for those days when the calendar tells you it's spring, but the chilly weather begs to differ.
Enjoy!
Heidi
