Spring Green Vegetable Soup with White Beans

This spring green vegetable soup with white beans is light yet filling, with a fresh and vibrant flavor that I love. It’s packed with seasonal vegetables, tender beans, and a bright finish of lemon juice and parsley. I find it’s the perfect soup for when I want something wholesome, colorful, and comforting without being heavy.

Why You’ll Love This Recipe

I love how this soup brings together simple ingredients to create something so nourishing and satisfying. The beans add creaminess and protein, while the peas, asparagus, and radishes bring a fresh crunch and sweetness. A splash of lemon juice keeps the flavors bright, and I like to top it with Parmesan or chili flakes for an extra kick. It’s quick to make and always feels like a refreshing bowl of spring in every spoonful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I heat the olive oil in a large pot over medium heat.
2. I add the shallot and garlic, cooking for 2–3 minutes until softened and fragrant.
3. I pour in the vegetable broth and bring it to a simmer.
4. I stir in the white beans, peas, and asparagus, then cook for about 5–7 minutes until the vegetables are tender but still bright.
5. I add the radishes and cook for 2 more minutes.
6. I stir in the lemon juice and parsley, then season with salt and black pepper to taste.
7. I ladle the soup into bowls and serve hot, with optional Parmesan, chili flakes, or crusty bread on the side.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes of prep time and 20 minutes of cooking time, so I can have it ready in about 30 minutes.

Variations

Sometimes I swap the white beans for chickpeas if I want a nuttier flavor. I also like adding baby spinach or kale for extra greens. For a creamier soup, I blend half of it and then stir it back in. If I want more heartiness, I add small pasta or farro.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over medium heat or in the microwave. If the soup thickens too much, I add a splash of broth or water. I don’t freeze this soup often since the fresh vegetables taste best when cooked and eaten fresh.

FAQs

Can I use frozen asparagus instead of fresh?

Yes, I can use frozen asparagus, though I prefer fresh for better texture and flavor.

Do I need to peel the asparagus before slicing?

I usually don’t peel asparagus unless the stalks are very thick and fibrous.

Can I make this soup ahead of time?

Yes, I like making it a day ahead since the flavors meld even more by the next day.

What beans work best for this soup?

I prefer cannellini or great northern beans because they’re creamy and mild, but navy beans also work.

Can I add other vegetables?

Absolutely, I sometimes add zucchini, spinach, or leeks depending on what I have on hand.

How do I make this soup spicy?

I add chili flakes or a small chopped chili while sautéing the shallot and garlic.

Can I blend this soup?

Yes, I sometimes blend half of the soup for a creamier texture while leaving some chunks for bite.

Is this soup vegan?

Yes, as long as I don’t add Parmesan, it’s naturally vegan.

What can I serve with this soup?

I love serving it with crusty bread, a side salad, or a simple sandwich.

Can I freeze leftovers?

I can freeze it, but the peas and asparagus may lose some texture. If I plan to freeze, I undercook the vegetables slightly.

Conclusion

This spring green vegetable soup with white beans is one of my favorite recipes to make when I want something fresh, quick, and nourishing. With its vibrant vegetables, hearty beans, and bright flavors, it feels like the perfect balance of comfort and lightness. I love serving it with bread and a sprinkle of Parmesan for a complete meal that always satisfies.

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