Spring Minestrone White Beans (Printable)

Nourishing spring soup featuring white beans, asparagus, and fresh vegetables with delicate herbs.

# 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, approximately 7 ounces
08 - 1 cup frozen or fresh peas, approximately 5.3 ounces
09 - 2 cups baby spinach or chopped Swiss chard, approximately 2.1 ounces

→ Beans and Pasta

10 - 1 can (14 ounces) white beans cannellini or Great Northern, drained and rinsed
11 - 3/4 cup small pasta ditalini or small shells, approximately 2.6 ounces, 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

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic. Add diced zucchini and cook for 2 additional minutes.
03 - Pour vegetable broth into the pot. Add dried thyme, oregano, and bay leaf. Bring to a gentle boil over medium-high heat.
04 - Stir in drained white beans and small pasta. Reduce heat to medium-low and simmer for 10 minutes, allowing pasta to begin softening.
05 - Add asparagus pieces and peas to the soup. Continue simmering for 5 to 7 minutes until pasta achieves tender texture and vegetables are cooked through.
06 - Stir in spinach or Swiss chard, lemon zest, and chopped parsley. Season with salt and freshly ground black pepper to taste. Cook for 2 minutes until greens are wilted.
07 - Remove bay leaf from pot. Ladle soup into serving bowls. Top with grated Parmesan cheese and drizzle with extra virgin olive oil if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been tending a garden all morning.
  • The combination of tender beans and crisp spring vegetables creates a texture that keeps you interested with every spoonful.
  • You can eat it immediately or let it sit overnight and it only gets better, making it perfect for meal prep without the fuss.
02 -
  • Don't add the pasta and broth at the same time unless you enjoy a starchy, gluey soup—the pasta needs the broth to already be simmering so it doesn't stick and turn mushy.
  • Asparagus changes texture quickly, so add it toward the end rather than at the beginning or you'll end up with soft green shadows instead of tender spears.
03 -
  • Keep your knife skills loose and imperfect—vegetables don't need to be uniform, just roughly similar in size so they cook evenly.
  • If you're using regular pasta, add it directly to the pot as instructed, but if you're using gluten-free pasta, cook it separately for one minute less than directed, then add it to avoid mushiness.
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