Spring Minestrone with garlic croutons

Preheat the oven to 350°F. MAKE CROUTONS In a medium bowl, stir together 1 1⁄2 teaspoons garlic, 1⁄3 teaspoon Italian seasoning, and 1 1⁄2 tablespoons water. Add bread cubes to garlic seasoning and toss to coat. Place bread cubes on a baking sheet in a single layer. Bake until crisp and browned, 10 to 12 minutes. Let cool. SAUTÉ VEGETABLES In a stockpot over medium heat, cook fennel, onions, and remaining garlic, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add vegetable broth 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking. SIMMER SOUP Add remaining vegetable broth, navy beans, remaining Italian seasoning, tarragon, and pepper flakes (if using) to pot. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until vegetables are very tender, 5 minutes. STEAM ASPARAGUS Meanwhile, in a steamer insert set over boiling water, steam asparagus until just tender, 1 to 2 minutes. Remove from heat. FINISH SOUP Stir spinach into soup until it has just wilted. Season with salt and pepper to taste. SERVE Portion asparagus into bowls and top with soup. Serve with garlic croutons.