Celebrate spring with this light & fresh Spring Minestrone Soup! Featuring seasonal produce, white beans, and fresh dill in a flavorful miso-enhanced broth.
This Spring Minestrone soup is a lovely way to bridge the gap between chilly winter and blossoming springtime.
It's a lightened-up version of the classic Italian-style Minestrone; utilizing tasty seasonal produce like asparagus, leeks, peas, and potato. (Not to mention a fresh burst of dill and a flavorful miso-enhanced broth.)
Ingredients for Spring Minestrone
For this recipe, you'll need:
- Leeks
- Carrots
- Red potatoes
- Asparagus
- Peas (fresh green peas, frozen sweet peas, or fresh sugar snap)
- Vegetable broth
- Fresh dill
- White beans (I use cannellini which are nice and creamy, but great northern or even garbanzos could work too)
- White miso
Plus the leftovers are wonderful as the flavors continue to develop. It's a great, simple meal to enjoy throughout the week or for take-along lunches to reheat.
Spring Minestrone
Ingredients
- 2 leeks (white & pale-green parts only)
- 2 carrots
- 2-3 medium red potatoes (2-3 cups diced)
- 6 cups vegetable broth
- 1 bunch asparagus (2-3 cups sliced)
- 1 cup peas* (or sugar snap peas, sliced)
- 15 oz. can cannellini beans (or great northern, garbanzo, etc.)
- 2-3 Tbsp. fresh dill
- 1 Tbsp. white miso
Instructions
- Prepare leeks: trim off the roots and dark green tops. (You'll use the white & pale green parts only.) Cut leeks in half lengthwise. Rinse very well under the faucet, fanning out the layers to remove any stubborn grit/soil trapped inside. Drain well. Then slice them in small half-moons.
- Dice carrots.
- In a large stockpot over med-high heat, sauté leeks and carrots for 5-6 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
- Meanwhile, dice potatoes.
- When leeks are softened, add potatoes and broth to stockpot. Bring to a boil then reduce heat, cover, and simmer for 8-10 minutes. (Or until potatoes are just tender as they will continue to cook through the next couple steps.)
- Meanwhile, remove woody ends from asparagus and slice into about 1 1/2" pieces. Roughly chop dill.
- When potatoes are just tender, add asparagus, peas, white beans (rinsed and drained), and fresh dill. Stir and return to a light boil. Simmer for 3 minutes or until asparagus is tender.
- In a small bowl, whisk miso with about 1/4 cup warm water to thin and remove clumps. Add to pot and stir. Salt/pepper to taste if desired or garnish with additional fresh dill before serving.
Notes
Nutrition Per Serving (Estimate)
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Come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try - your feedback is always very appreciated. Thank you!)
Kelly Kolody
I loved this soup!- and so did the rest of family. It was such a nice change, as well as light, fresh and flavorful! I want to make it again, now-ish. First time purchasing/using miso in a recipe. TY! I’ve recently been into your site big time. I’ve added your lentil black bean tacos to our rotation, per my husband’s request- which says a ton. Thank you, thank you, thank you!
Kaitlin McGinn
Aww, hi Kelly! That's so fantastic to hear you've been enjoying the recipes 🙂 Thank you for taking the time to leave such sweet feedback - it's very appreciated. Wishing you and your family a beautiful rest of the week! -Kaitlin
Meg
Do you think russet potatoes would work or would they become too soft? I have some I need to use.
Kaitlin McGinn
Hi Meg! Apologies for the delay in my response, but yes! I think russets could work as well. Just be sure not to overcook them 🙂 Would love to hear if you gave it a go and how it went!
Dale Cudmore
I was looking for more recipes with white beans - this is great!
Kaitlin McGinn
Wonderful to hear, thank you! 🙂
Lorena
What is viso ?
Kaitlin McGinn
Hi Lorena! Miso is a fermented paste made from soybeans (though there are non-soy versions available now as well). It's traditionally used in Japanese cooking, and I love the rich, savory flavor it adds to soup broths. Feel free to leave it out if you don't have any but I really enjoy the addition of it! 🙂 I use "Westbrae Natural Organic White Miso" although there are many brands/varieties on the market.
Marianne Hill
Oh my gosh! This is sooo good! I couldn’t find miso, but I found miso soup. So I used that with 2 cups veggie stock. Just what we needed on this gray, shelter-at-home day. Thank you, Kaitlyn, for all of your creativity.
Kaitlin McGinn
Aww, so lovely to hear you gave this a try and enjoyed Marianne! What a perfect substitute with miso soup! Thanks so much for coming back to let me know (and for leaving a recipe rating) 🙂 Very appreciated! Hope you're staying well. -Kaitlin
Vicky
Going to try this looks delicious.
I will probably replace potatoes with sweet potatoes being diabetic.
Kaitlin McGinn
Sounds like a fantastic substitute Vicky! Let me know how it goes 🙂 Wishing you a beautiful week!