This Spring Green Vegetable Soup with White Beans is a light yet hearty dish that brings the essence of the season into every bowl. Brimming with crisp asparagus, tender green peas, radishes, and creamy white beans, all gently simmered in a fragrant herbed broth, this soup is a nourishing celebration of fresh spring produce. It’s the perfect balance of comfort and vibrancy — ideal for a weeknight meal or an elegant lunch.

Why You’ll Love This Recipe

This soup not only showcases the best vegetables spring has to offer but also delivers on nutrition, flavor, and ease. Here’s what makes it a standout:

Ready in under 30 minutes — perfect for busy weeknights
Packed with seasonal, nutrient-rich vegetables
Naturally vegetarian and gluten-free
Light yet satisfying with a protein boost from white beans
A refreshing alternative to heavier soups
Easily customizable with optional toppings and sides

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
4 cups vegetable broth
1 cup canned white beans (cannellini or great northern), drained and rinsed
1 cup fresh or frozen green peas
1 cup asparagus, thinly sliced into coins
4 radishes, thinly sliced
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Optional: grated Parmesan, chili flakes, crusty bread for serving

Directions

In a medium pot, heat the olive oil over medium heat.
Add the chopped shallot and garlic. Sauté for about 3 minutes, until soft and fragrant.
Pour in the vegetable broth and bring to a gentle simmer.
Stir in the white beans, green peas, and asparagus. Simmer for 5–7 minutes, or until the vegetables are just tender but still bright.
Remove from heat and add the lemon juice, thinly sliced radishes, and chopped parsley.
Season with salt and black pepper to taste.
Ladle the soup into bowls. Top with grated Parmesan and chili flakes if desired.
Serve warm with a slice of crusty bread.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories per Serving: 185 kcal

Variations

Add Grains: Stir in cooked farro, quinoa, or orzo for a heartier texture.
Make It Creamy: Blend a portion of the soup and stir it back in for a thicker consistency.
Boost the Protein: Add extra beans or a scoop of cooked lentils.
Spice It Up: Finish with chili flakes or a swirl of harissa for a warming kick.
Dairy-Free Option: Skip the Parmesan or use nutritional yeast for a cheesy flavor alternative.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over medium-low heat until heated through. Avoid boiling to preserve the texture of the vegetables.
This soup also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I use frozen vegetables in this soup?

Yes, frozen peas or asparagus can be used if fresh is unavailable. Just reduce the simmering time slightly to avoid overcooking.

Is this soup suitable for a vegan diet?

Yes, simply omit the optional Parmesan topping or use a vegan alternative.

Can I make this soup ahead of time?

Absolutely. It stores well in the fridge and the flavors continue to develop over time.

What’s the best way to serve this soup?

Serve with crusty bread for dipping or a side salad for a complete light meal.

Can I substitute other greens?

Yes, baby spinach, kale, or Swiss chard can be added in the last few minutes of cooking for extra greens.

Will this soup work with chicken broth?

Yes, but using vegetable broth keeps it vegetarian and enhances the flavor of the spring vegetables.

What kind of white beans should I use?

Cannellini or great northern beans work best for their creamy texture and mild flavor.

Can I blend this soup?

Yes, you can partially blend it for a creamier texture or fully purée for a silky smooth version.

How can I make it more filling?

Add cooked pasta, gnocchi, or serve with a protein-packed sandwich for a more substantial meal.

Are radishes necessary?

Radishes add crunch and a peppery note, but you can leave them out or replace them with sliced fennel or celery.

Conclusion

Spring Green Vegetable Soup with White Beans is a light yet comforting dish that celebrates the arrival of seasonal produce. With its fresh, herbaceous flavors and wholesome ingredients, this soup is an ideal choice for anyone seeking a healthy, satisfying meal that doesn’t sacrifice taste. Serve it with warm bread and enjoy the vibrant simplicity of spring in every spoonful.

Spring Green Vegetable Soup with White Beans

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Celebrate the flavors of the season with this Spring Green Vegetable Soup with White Beans — a light, nourishing bowl filled with asparagus, peas, radishes, and creamy cannellini beans in a lemony herb broth. It’s a plant-based, gluten-free friendly comfort soup perfect for clean eating and healthy spring meals.

Author: Asma
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Soups / Healthy Meals / Plant-Based
Method: Simmering
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Heat olive oil in a pot over medium heat. Sauté shallots and garlic until fragrant and softened, about 3 minutes.
Pour in the vegetable broth and bring to a gentle simmer.
Add the white beans, peas, and asparagus. Simmer for 5–7 minutes until vegetables are just tender.
Remove from heat and stir in lemon juice, radishes, and fresh parsley.
Season with salt and pepper to taste.
Serve hot with optional Parmesan and crusty bread.

Notes

Use fresh spring produce for peak flavor and texture.
For a heartier version, stir in cooked quinoa or farro.
Radishes add a pop of crunch and peppery brightness.
Omit Parmesan to keep the soup vegan.