A light, nourishing soup with white beans, asparagus, and fresh spring vegetables full of flavor and color.
# 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 & Pasta
10 - 1 can white beans, drained and rinsed
11 - 3/4 cup small pasta such as ditalini or small shells
→ 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
20 - Extra virgin olive oil for drizzling
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini and cook for 2 more minutes.
04 - Pour in vegetable broth. Add thyme, oregano, bay leaf, and 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 another 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 more 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.
