Spring Minestrone

with Fresh Fava Beans & Asparagus

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Seasonal soups have been a part of Italian cuisine for millennia. Written recipes for minestrone-like soups that closely resemble this one (right down to the fava beans) have been found in cookbooks dating back to the 1st Century CE! Indeed, history has put a lot of stock in the simple flavor combinations we’re highlighting in this dish. We’re simmering fresh asparagus, hearty pasta and traditional aromatics together in a zesty tomato broth and topping them with herbs, Parmesan cheese and a little lemon juice to brighten the potage.

See Plans

Nutrition

PER SERVING
Calories

580 Cals (est.)

fresh

ingredients

3 cloves Garlic
2 stalks Celery
1 large bunch Parsley
1 Carrot
1 Lemon
1 Yellow Onion
1 bunch Asparagus
½ lb Fresh Fava Beans
1 15-Ounce Can Diced Tomatoes
6 oz Ditalini Pasta
3 Tbsps Vegetable Demi-Glace
⅓ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and thinly slice the garlic. Small dice the celery. Pick the parsley leaves off the stems; discard the stems. Peel and small dice the onion. Peel and small dice the carrot. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Shell the fava beans.

2 Start the vegetables:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

3 Make the broth:

Add the vegetable demi-glace, lemon zest, diced tomatoes and 4 cups of water to the pot of vegetables; stir to combine and season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 4 to 6 minutes, or until the liquid is slightly reduced in volume.

4 Prepare the fava beans:

While the broth simmers, add the fava beans to the small pot of boiling water and cook for 1 minute. Drain thoroughly rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Using your fingers, break off the tip of each fava bean and squeeze the bean out of its skin; discard the skin. Set the prepared fava beans aside.

5 Finish the soup:

Add the pasta to the pot of broth and cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Add the asparagus, half the Parmesan cheese and half the parsley (roughly chopping the leaves before adding). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the asparagus is bright green. Remove from heat and stir in the juice of 2 lemon wedges.

6 Plate your dish:

Divide the finished soup between 2 bowls. Top with the prepared fava beans. Garnish with the parsley and remaining Parmesan cheese and lemon wedges. Enjoy!