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Photo of Green minestrone spring soup by WW

Green minestrone spring soup

3 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
While traditional minestrone has a tomato base, this sensational soup celebrates the flavours of fresh garden greens.


Dry pasta

50 g, (short)

Olive oil

1 tbs

Red onion

1 medium, finely chopped


1 stick(s), finely chopped


1 large, finely chopped

Fresh thyme

1 tsp, (2 sprigs)


1 clove(s), crushed

Vegetable stock

2 cup(s), (500ml)


2 cup(s), (florets)

Frozen green peas

1 cup(s), (120g)

Canned cannellini beans, rinsed, drained

1 400g can, (1x 400g can)

Fresh basil

¼ cup(s)

Fresh mint

1 tbs


1 medium, vine-ripened, chopped


  1. Cook the pasta in a small saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, celery, zucchini and thyme and cook, stirring, for 3–5 minutes or until vegetables are tender. Add the garlic and cook for 1 minute.
  3. Add the stock and 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Add broccoli, peas and beans and simmer for 5 minutes or until the vegetables are tender. Stir in the pasta and reheat. Serve soup sprinkled with basil, mint and tomato.


SERVING SUGGESTION: wholegrain bread roll.TIPS: We used orecchiette in this recipe. You can also use elbow macaroni, small shell or spaghettini pasta.Onions should be stored in a cool, dry, dark place so they aren’t tempted to sprout. Wrap cut pieces of onion in plastic wrap and store in the fridge.