Spring Minestrone Recipe

Spring minestrone

  • serves 4
  • Easy

Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it's low in calories too



  • diced pancetta 77g pack
  • spring onions a bunch, finely sliced
  • fennel 1 bulb, halved and thinly sliced
  • garlic 2 cloves, chopped
  • chicken stock 1 litre
  • cannellini beans 2 x 400g tins, drained and rinsed
  • asparagus tips 125g
  • sugar snap peas 150g, halved lengthways
  • frozen peas 100g
  • baby spinach 125g
  • parmesan 50g, finely grated, to serve
  • crusty bread to serve


  • Step 1

    Put the pancetta into a large non-stick pan and cook until crisp and the fat has rendered. Add the spring onions and fennel with some seasoning, and cook gently for 5 minutes until the fennel is beginning to soften.

  • Step 2

    Add the garlic and cook for 1 minute until fragrant, then pour in the stock and beans. Bring to the boil and simmer for 5 minutes, then add the asparagus tips and sugar snaps, and simmer for another 5 minutes.

  • Step 3

    Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.

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Nutritional Information

  • Kcals 362
  • Fat 14.8g
  • Saturates 6.5g
  • Carbs 27.6g
  • Sugars 5.8g
  • Fibre 8.2g
  • Protein 25.7g
  • Salt 2.9g