Spring Minestrone with Asparagus (Print Version)

A vibrant spring soup with white beans, asparagus, and fresh vegetables for a light, nourishing dish.

# 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 (about 7 oz)
08 - 1 cup frozen or fresh peas (about 5.3 oz)
09 - 2 cups baby spinach or chopped Swiss chard (about 2 oz)

→ Beans and 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 (about 2.6 oz; 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

# How-To 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 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 tastes like spring in a bowl without any fussy technique or impossible-to-find ingredients.
  • The whole thing comes together in under an hour, which feels almost dishonest given how nourishing and complete it is.
  • White beans and pasta make it substantial enough to stand alone, but light enough that you won't feel weighed down.
02 -
  • Add the asparagus late in cooking—if it goes in with the broth at the beginning, it'll turn into tender mush instead of retaining that slight spring in its bite.
  • The lemon zest at the end is what transforms this from a decent soup into something you'll find yourself craving; don't skip it or substitute bottled juice.
  • Pasta continues absorbing broth even after you turn off the heat, so if you're not serving immediately, you might need to add a splash more broth before reheating.
03 -
  • Toast your pasta in a dry skillet for 2 minutes before adding it to the soup—it adds a subtle nuttiness that makes the whole thing taste more intentional.
  • A squeeze of fresh lemon juice right before eating adds brightness that bottled lemon zest alone can't quite deliver, so keep a lemon wedge nearby.
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