Print

Spring Green Vegetable Soup with White Beans

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 1 tbsp 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 tbsp lemon juice

  • 2 tbsp fresh parsley, chopped

  • Salt and black pepper to taste

  • Optional: grated Parmesan, chili flakes, crusty bread for serving

Instructions

  1. Heat olive oil in a pot over medium heat. Sauté shallots and garlic until fragrant and softened, about 3 minutes.

  2. Pour in the vegetable broth and bring to a gentle simmer.

  3. Add the white beans, peas, and asparagus. Simmer for 5–7 minutes until vegetables are just tender.

  4. Remove from heat and stir in lemon juice, radishes, and fresh parsley.

  5. Season with salt and pepper to taste.

  6. 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.

Find it online: https://yumfoodusa.com/spring-green-vegetable-soup-with-white-beans/