• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Garden Grazer

  • Home
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact

Spring Minestrone Soup (Vegan)

March 1, 2020 By Kaitlin McGinn 8 Comments

Celebrate spring with this light & fresh Vegan Spring Minestrone Soup! Featuring beautiful seasonal produce, white beans, and fresh dill in a flavorful miso-enhanced broth.

Bowl of vegan spring minestrone soup with fresh dill

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 classic Italian 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.) The result is absolutely delightful and one of my new favorite soups!

Fresh asparagus, carrots, dill, potatoes, and leeks

Plus the leftovers are wonderful as the flavors continue to develop. So it’s a great, simple meal to enjoy throughout the week or for take-along lunches to reheat. Hope you enjoy this tasty celebration of spring as much as we do!

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!)

Bowl of vegan Spring Minestrone soup with fresh dill
Bowl of vegan spring minestrone soup with fresh dill
Print Pin
5 from 6 votes

Spring Minestrone Soup

Celebrate spring with this light & fresh minestrone! Featuring seasonal produce, white beans, and fresh dill in a flavorful miso-enhanced broth.
Author: Kaitlin – The Garden Grazer
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Category: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:5 medium bowls

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, saute leeks and carrots for 5-6 minutes. (I use 3 Tbsp. water/veggie broth for no-oil saute 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

*Frozen sweet peas work as well – simply add them frozen with the asparagus during the last few minutes of cooking.
Other optional additions include: spinach, pasta, celery, onion, garlic, broccoli/cauliflower, thyme or other herbs
Recipe inspired by Bon Appetit & Good Housekeeping

Nutrition Per Serving (estimate)

Calories: 199kcal | Carbohydrates: 43g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Potassium: 644mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5973IU | Vitamin C: 30mg | Calcium: 108mg | Iron: 4mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Bowl of spring minestrone soup with spoon
Vegan spring minestrone soup with asparagus and potato

Enjoying this spring soup? Feel free to also check out the full “Vegan Soup” recipe archives on the site for more plant based inspiration! (Or this Smoky Tomato Lentil Soup or budget-friendly Everyday Split Pea Soup.)

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: asparagus, cannellini beans, carrot, miso, potato, spring, weeknight

Previous Post: « Vegan Butter Chickpeas (Oil-Free!)
Next Post: Creamy Garden Herb Dressing (Vegan, Oil-Free) »

Reader Interactions

Comments

  1. Vicky

    March 1, 2020 at 8:16 am

    Going to try this looks delicious.
    I will probably replace potatoes with sweet potatoes being diabetic.

    Reply
    • Kaitlin McGinn

      March 1, 2020 at 8:24 am

      Sounds like a fantastic substitute Vicky! Let me know how it goes 🙂 Wishing you a beautiful week!

      Reply
  2. Marianne Hill

    March 31, 2020 at 2:59 pm

    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.5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2020 at 12:11 pm

      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

      Reply
  3. Lorena

    April 10, 2020 at 7:02 pm

    What is viso ?

    Reply
    • Kaitlin McGinn

      April 15, 2020 at 12:19 pm

      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.

      Reply
  4. Dale Cudmore

    April 13, 2020 at 6:27 am

    I was looking for more recipes with white beans – this is great!5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2020 at 12:21 pm

      Wonderful to hear, thank you! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Please rate it! (Thank you!)




Primary Sidebar

Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

Join 200,000+ followers!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2021 · thegardengrazer.com

Privacy Policy