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!
Come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
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.