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.
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!
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!
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Spring Minestrone Soup
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
Nutrition Per Serving (estimate)
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.)
Going to try this looks delicious.
I will probably replace potatoes with sweet potatoes being diabetic.
Sounds like a fantastic substitute Vicky! Let me know how it goes 🙂 Wishing you a beautiful week!
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.
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
What is viso ?
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.
I was looking for more recipes with white beans – this is great!
Wonderful to hear, thank you! 🙂