Spring Minestrone with White Beans

This easy soup is just the thing to make when the first asparagus pokes through the earth and the nights are still cool. Because it’s so simple, use the best-quality broth you can find. The soup is fairly chunky; if you’d like more broth, by all means add some. If you’d like a little more richness, drizzle with more olive oil and sprinkle with Parmesan cheese.

By | February 24, 2022

Ingredients

SERVINGS: 4 Serving(s)
  • ¼ cup extra-virgin olive oil
  • 1 leek, white and light green parts only, thinly sliced into rings and rinsed well (save leek tops for stock)
  • Salt
  • 1 quart of your favorite broth
  • 1 (15.5-ounce) can white beans (navy or cannellini) with liquid
  • 1 pound medium-thickness asparagus, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • Torn basil or mint, for serving

Preparation

In a large pot or Dutch oven over medium heat, warm the olive oil. Add the leek, season with salt, and cook until softened, about 4 minutes. Add the broth, increase the heat to medium-high, and bring to a boil, then lower the heat to medium and bring to a simmer. Add the white beans with their liquid and stir to heat through. Add the asparagus and peas and cook until bright green and heated through, about 1 minute. Season the soup with more salt as desired.

Ladle the soup into bowls, garnish with basil or mint, and serve.

Ingredients

SERVINGS: 4 Serving(s)
  • ¼ cup extra-virgin olive oil
  • 1 leek, white and light green parts only, thinly sliced into rings and rinsed well (save leek tops for stock)
  • Salt
  • 1 quart of your favorite broth
  • 1 (15.5-ounce) can white beans (navy or cannellini) with liquid
  • 1 pound medium-thickness asparagus, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • Torn basil or mint, for serving