This bright, clean, and very healthful soup is a favorite of mine! Packed with healthy greens and beans + a delicious herb sauce that goes on top, takes the flavor to an entirely new level!
1/4 cup minced basil
2 tablespoons minced mint
5 garlic cloves - 1 grated, 4 minced
1/4 cup extra virgin olive oil + 1 tablespoon
1 onion - chopped
3 celery stalks - sliced
Kosher salt and freshly cracked pepper
1/2 teaspoon red pepper flake, more to taste
2 bay leaves
4 cups vegetable broth
1 can cannellini beans - drained and rinsed
1 cup frozen lima beans
1 Parmesan rind
1 cup green beans - cut into small pieces
1 bunch asparagus - tough ends removed, cut into small pieces
2 lemons juiced
Sliced radish and grated Parmesan, for serving
Make the herb sauce by combining the basil, mint, grated garlic, and 1/4 cup of olive oil in a bowl. Set aside. Heat the tablespoon of olive oil in a heavy bottom soup pot over medium heat. Add the onion, celery, and a heavy dash of kosher salt and pepper. Cook until the vegetables are translucent - about 7 minutes. Add the minced garlic, pepper flake, and bay leaves - cook for about one minute. Add the vegetable broth, cannellini beans, lima beans, and Parmesan rind - bring to a boil then simmer for about 30 minutes. Add the green beans and asparagus and cook for about 2-5 minutes - just long enough that they’re bright green and slightly crunchy. Squeeze in the lemon juice and stir everything together. Taste and add more salt if needed. Ladle into bowls, topping with the herb sauce, sliced radish, and Parmesan.