When it’s technically spring on the calendar but still chilly enough to need a sweater, this Lemon, Asparagus, and White Bean Soup is the perfect meal. It bridges the seasons by using bright, fresh spring produce while keeping you warm and cozy. Best of all? It comes together in one pot in under 30 minutes, is packed with plant-based protein and fiber, and is incredibly easy to make.

Ingredients

  • 1 tbsp olive oil

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 bunch of asparagus, tough ends removed and chopped into 1-inch pieces

  • 4 cups low-sodium vegetable broth (or chicken broth if not vegan/vegetarian)

  • 1 can (15 oz) cannellini beans (or other white beans), rinsed and drained

  • 1 cup fresh or frozen green peas

  • 2 cups baby spinach (or kale)

  • Zest and juice of 1 medium lemon

  • Salt and freshly ground black pepper to taste

  • Fresh dill or parsley for garnish

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

  2. Simmer: Pour in the broth, white beans, and chopped asparagus. Bring the soup to a gentle simmer and let it cook for about 8–10 minutes, or until the asparagus is just tender.

  3. Add the greens: Stir in the green peas and baby spinach. Cook for another 2–3 minutes until the peas are warmed through and the spinach is completely wilted.

  4. Brighten it up: Remove the pot from the heat. Stir in the lemon zest and lemon juice. Season generously with salt and pepper to taste.

  5. Serve: Ladle into bowls and top with a sprinkle of fresh dill or parsley.