Spring Minestrone White Beans (Printer View)

Vibrant soup with white beans, asparagus, and fresh spring vegetables, rich in flavor and nourishing.

# What You'll Need:

→ 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 fresh or frozen peas
09 - 2 cups baby spinach or chopped Swiss chard

→ Beans and Pasta

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

→ 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
20 - Extra virgin olive oil for drizzling

# Method Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; 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 additional minutes.
04 - Pour in vegetable broth. Add thyme, oregano, and bay leaf; 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, lemon zest, and parsley. Season with salt and pepper. Cook for 2 additional minutes until greens are wilted.
08 - Remove bay leaf. Ladle soup into bowls. Garnish with Parmesan cheese and olive oil drizzle if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day on it, which is the kind of kitchen magic that never gets old.
  • The soup tastes even better the next day, making it perfect for cooking once and eating all week without boredom.
  • Every spoonful has different textures and flavors, so it keeps your interest from the first bite to the last.
02 -
  • Don't add the asparagus and peas too early or they'll turn into gray-green shadows of themselves; they need to stay firm and bright, which only happens if you time this right.
  • The pasta will absorb broth as it sits, so if you're saving this for later, you might need to add a splash of water or broth when reheating—it's normal and it's fine.
03 -
  • Sauté your aromatics long enough that they soften and turn sweet, because this foundation determines whether your entire pot tastes good or just okay.
  • Add the delicate vegetables and herbs at the very end so they stay bright and don't dissolve into the background—timing is everything here.
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