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Spring Green Vegetable Soup with White Beans

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A light yet filling spring vegetable soup made with white beans, peas, asparagus, and radishes, finished with lemon juice and parsley for a bright, fresh flavor.

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 large pot over medium heat.
  2. Add the shallot and garlic, cooking for 2–3 minutes until softened and fragrant.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Stir in the white beans, peas, and asparagus. Cook for 5–7 minutes until vegetables are tender but still bright.
  5. Add the radishes and cook for 2 more minutes.
  6. Stir in lemon juice and parsley, then season with salt and black pepper to taste.
  7. Ladle into bowls and serve hot with optional Parmesan, chili flakes, or crusty bread.

Notes

Use fresh asparagus for best flavor, but frozen can be substituted.

For extra greens, add spinach or kale.

For a creamier texture, blend half of the soup and stir it back in.

Chickpeas or navy beans can be used instead of white beans.

Best enjoyed fresh, but leftovers can be refrigerated up to 4 days.

Nutrition

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