Spring Minestrone White Beans (Print)

A vibrant soup combining fresh spring vegetables, white beans, and tender 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 and Pasta

10 - 1 can (14 ounces) white beans such as cannellini or Great Northern, drained and rinsed
11 - 3/4 cup small pasta such as ditalini or small shells, use gluten-free if needed

→ Liquid and 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, omit for vegan
20 - Extra virgin olive oil for drizzling

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini and cook for 2 more minutes.
04 - Pour in vegetable broth. Add thyme, oregano, bay leaf, and 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 another 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 tastes like spring in a bowl, with that tender asparagus and peas singing against creamy white beans.
  • You can have it ready in less than an hour, making it perfect for a weeknight when you want something nourishing that doesn't demand constant attention.
  • The lemon zest at the end wakes everything up in a way that feels like a secret ingredient nobody quite expects.
02 -
  • Don't skip the initial sauté of the onion, carrot, and celery because those five minutes of softening create the entire flavor foundation that everything else builds on.
  • Add the asparagus partway through cooking rather than at the beginning, otherwise it'll turn to tender mush and you'll lose that fresh vegetable texture that makes spring vegetables worth seeking out.
03 -
  • If your pasta tends to absorb a lot of broth and you prefer a brothier soup, add an extra cup of vegetable broth or even some warm water near the end.
  • The lemon zest makes an enormous difference compared to lemon juice, so if you have a microplane or zester, use it and watch how the soup suddenly feels more alive and complete.
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