Spring Minestrone White Beans (Printable)

A vibrant spring soup with white beans, asparagus, peas, and fresh herbs, ideal for a light and healthy 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 (approximately 7 oz)
08 - 1 cup fresh or frozen peas (approximately 5.3 oz)
09 - 2 cups baby spinach or chopped Swiss chard (approximately 2.1 oz)

→ Beans & Pasta

10 - 1 can (14 oz) white beans (cannellini or Great Northern), drained and rinsed
11 - 3/4 cup small pasta such as ditalini or small shells (approximately 2.6 oz; use gluten-free if needed)

→ 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 (omit for vegan)
20 - Extra virgin olive oil for drizzling

# How to Make It:

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 drained white beans and small pasta. Reduce heat and simmer for 10 minutes.
06 - Add trimmed 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 fresh 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 a drizzle of olive oil if desired.

# Expert Hints:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • Every spoonful is different—tender pasta, soft beans, crisp-tender vegetables, and that little lemon brightness that makes everything sing.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will cloud your beautiful clear broth and make the soup taste tinny instead of fresh.
  • Add the asparagus and peas late in the cooking, otherwise they'll turn gray and mushy instead of staying bright and tender.
03 -
  • Make a double batch and freeze half in containers—it keeps for three months and tastes even better the second time around as all the flavors get to know each other.
  • If your broth tastes a little flat at the end, a small squeeze of fresh lemon juice and a pinch more salt can wake everything up without changing the dish.
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