Go Back Email Link

Spring Minestrone with Asparagus, Peas & Fresh Herbs - A Bright, Brothy Vegetable Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 bay leaf
  • 1 Parmesan rind (optional, for depth; omit for vegan)
  • 3/4 cup small pasta (ditalini, small shells, or orzo)
  • 1 (15-ounce) can cannellini or navy beans, drained and rinsed
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 2 cups baby spinach or chopped tender greens
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill or basil (or a mix)
  • Finely grated zest of 1 lemon, plus 1–2 tablespoons lemon juice
  • Grated Parmesan, for serving (optional)

Instructions
 

  • Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened and glossy, about 7–8 minutes. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
  • Add broth and season: Pour in the broth. Add bay leaf and Parmesan rind if using. Bring to a gentle boil, then reduce to a lively simmer. Taste and season with a pinch more salt if needed.
  • Cook the pasta: Stir in the pasta. Simmer until just shy of al dente, checking package time and starting to test a minute early.
  • Add beans and greens: Stir in the beans and spinach. Simmer 1–2 minutes until the spinach wilts.
  • Finish with spring veggies: Add asparagus and peas. Simmer just until the asparagus is bright and tender-crisp and the peas are heated through, 2–4 minutes. You want them vibrant, not mushy.
  • Brighten and herb it up: Remove the bay leaf and Parmesan rind. Stir in lemon zest, 1 tablespoon lemon juice, parsley, and dill or basil. Taste and adjust with more salt, pepper, or lemon juice.
  • Serve: Ladle into bowls. Top with a drizzle of olive oil and grated Parmesan if you like. Serve right away while the greens still pop.