Spring Minestrone White Beans (Print View)

A vibrant spring vegetable soup featuring tender white beans and fresh asparagus in a flavorful broth.

# Components:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 small zucchini, diced
07 - 1 bunch asparagus, trimmed and cut into 1-inch pieces
08 - 1 cup frozen or fresh peas
09 - 2 cups baby spinach or chopped Swiss chard

→ Beans & Pasta

10 - 1 can white beans, drained and rinsed
11 - 3/4 cup small pasta such as ditalini or small shells

→ Liquid & Seasoning

12 - 5 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
17 - Zest of 1 small lemon
18 - 2 tablespoons fresh parsley, chopped

→ Optional Garnishes

19 - Grated Parmesan cheese
20 - Extra virgin olive oil for drizzling

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, then sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced zucchini and cook for 2 more minutes.
04 - Pour in vegetable broth. Add thyme, oregano, and bay leaf, then bring to a gentle boil.
05 - Stir in white beans and pasta. Reduce heat and simmer for 10 minutes.
06 - Add asparagus and peas. Cook for 5 to 7 minutes until pasta and vegetables are tender.
07 - Stir in spinach or Swiss chard, lemon zest, and parsley. Season with salt and pepper. Cook for 2 more minutes until greens are wilted.
08 - Remove bay leaf. Ladle soup into bowls. Garnish with Parmesan cheese and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and feels far more impressive than the minimal effort it demands.
  • Spring vegetables shine without any fussy techniques—they just need gentle heat and time to speak for themselves.
  • You can make it vegetarian, vegan, or gluten-free with zero adjustment to the soul of the soup.
02 -
  • Adding the greens at the very end is non-negotiable—they stay vibrant and nutritious instead of becoming sad and olive-colored if they simmer the whole time.
  • The lemon zest does something almost magical here, brightening the soup in a way that bottled lemon juice simply cannot match.
03 -
  • Don't overcrowd your pot when sautéing the base vegetables; if they're stacked on top of each other they'll steam instead of soften.
  • Taste the broth before adding salt—vegetable broths vary widely, and you might need less than you expect.
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