Photo of Spring vegetable & white bean soup by WW

Spring vegetable & white bean soup

Total Time
35 min
15 min
20 min
This easy soup is positively chock-full of spring veggies: carrots, asparagus, baby spinach, and leeks (you can sub onion if you’d prefer). The finishing sprinkle of grated Parmesan adds savory richness that is key to bringing the flavors together.


Olive oil

1 Tbsp

Uncooked leeks

1 cup(s), chopped


1 cup(s), thinly sliced

Dried thyme

1 tsp

Crushed red pepper flakes

¼ tsp

Low sodium vegetable broth

4 cup(s)

Kosher salt

¾ tsp

No-salt-added canned drained cannellini beans

15 oz, rinsed


2 cup(s), cut into small pieces

Baby spinach

5 oz

Grated Parmesan cheese

¼ cup(s)


  1. Heat the oil in a Dutch oven over medium heat. Add the leeks, carrots, thyme, and pepper flakes; cook, stirring occasionally, until the leeks start to brown, about 5 minutes. Add the broth, salt, and cannellini beans. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium, and cook, uncovered, for 5 minutes.
  2. Stir in the asparagus; cook, uncovered, until the asparagus is crisp-tender, 3 to 5 minutes. Remove the pan from the heat. Add the spinach, stirring until the spinach wilts. Ladle the soup into bowls; sprinkle with the cheese.
  3. Serving size: about 1 ¾ cups soup and 1 tbsp cheese