Spring Minestrone with Beans (Printable Version)

A vibrant soup with asparagus, white beans, pasta, and fresh herbs for a light, tasty meal.

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

→ Beans and Pasta

10 - 1 can white beans, 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

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until vegetables soften.
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 wilt.
08 - Remove bay leaf. Ladle soup into bowls. Garnish with Parmesan cheese and drizzle of olive oil if desired.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • You can swap vegetables based on what's calling to you at the market, so it never feels boring.
  • One pot means less cleanup, more time to actually enjoy what you made.
02 -
  • Don't add the spinach or chard until the very end or it'll turn an unappetizing olive color and lose its fresh taste.
  • The lemon zest and parsley are not optional garnishes—they're essential because they brighten everything and make the soup taste like spring instead of just tasting warm.
03 -
  • Don't skip the bay leaf even though you remove it at the end—it quietly deepens the broth while you're not looking.
  • If your broth is strongly flavored, use a bit less so the delicate vegetables shine instead of getting drowned out.
Go Back