Celebrate the season with this light and refreshing Spring Minestrone Soup recipe! It features tender seasonal produce, white beans, and fresh dill in a savory miso-enhanced broth that's bright and satisfying. (Vegan, gluten-free, oil-free.)
This Spring Minestrone Soup is a beautiful way to bridge the gap between cozy winter and the bright freshness of spring! It's a lighter, more delicate take on the classic Italian-style Minestrone, with a broth that feels clean and vibrant rather than heavy.
It focuses on tender seasonal vegetables like asparagus, leeks, peas, and potato gently simmered until just soft. Fresh dill adds a pop of herbal brightness, and a touch of miso deepens the broth with savory richness. (Plus white beans for plant-based protein and fiber!)
The result is a soup that's simple yet layered with flavor. It's perfect on a cool day, but light enough to enjoy once the weather starts to warm. I truly hope you enjoy it as much as I do!
Ingredients for Spring Minestrone
For this recipe, you'll simmer in a large pot on the stovetop:
- Leeks: You'll need two leeks for this recipe, using the white and pale-green parts only. Always be sure to rinse your leeks really well to remove the grit and soil that's often trapped inside. (If you can't find leeks, substitute with onion, green onion, or shallot since the taste is similar.)
- Carrots
- Red potatoes: Either regular or baby potatoes work great. I try to purchase organic potatoes whenever available, then leave the skins on to retain the most nutrients.
- Asparagus: Peak asparagus season typically runs from April through May in the spring. So this is typically when nutrients and flavor are highest, and cost is lowest. Asparagus is rich in vitamin K, folate, vitamin C, and vitamin A. It also includes health-promoting antioxidants like beta-carotene, lutein, and zeaxanthin. We'll use a one pound bunch asparagus, or about 2-3 cups chopped.
- Peas: Use fresh green peas, frozen peas, or fresh sugar snap peas. (Most of the time I use frozen peas for convenience.)
- Vegetable broth: Be sure to use low sodium broth if desired.
- Fresh dill
- White beans: These add extra plant-based protein and fiber to the dish. I use cannellini which are hearty and creamy. But great northern, navy beans, or even garbanzo beans/chickpeas could work too.
- White miso: This is a fermented soybean paste with savory, umami, salty flavor. It adds wonderful depth of flavor so I highly recommend including it, but if you don't have miso, then substitute with salt to taste.
Customizing
Pasta: Classic minestrone soup often includes pasta, so feel free to add small pasta like shells, elbows, or ditalini if desired. I suggest reducing the potatoes to make room for it. (Or you could add cooked rice to your bowl before serving for a heartier feel as well.)
Vegetables: Stir in other veggies like celery, kale, baby spinach, garlic cloves, fennel bulb, broccoli, zucchini, scallions, etc.
Herbs & seasoning: Fresh dill is my favorite herb for this recipe. However you could change it up with fresh parsley, basil, or fresh thyme if desired.
Serving
Before serving, feel free to add black pepper, Vegan Parmesan Cheese, a dollop of Walnut Pesto, or a squeeze of fresh lemon juice or lemon zest to your bowls. It's great served alongside crusty bread.
Storing
The leftovers are wonderful as the flavors continue to develop. Store your leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. It's a great, simple meal to enjoy throughout the week, or for take-along lunches to reheat!
For more inspiration, also browse all vegan soup recipes or spring recipes.
Spring Minestrone Soup (Vegan!)
Ingredients
- 2 leeks
- 2 medium carrots
- 1 lb. red potatoes
- 6 cups vegetable broth
- 1 lb. bunch asparagus*
- 3 Tbsp. fresh dill (or more)
- 1 cup peas**
- 15 oz. can cannellini beans
- 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 into small half-moons.
- Dice the carrots.
- In a large stockpot over medium-high heat, sauté leeks and carrots for 5-6 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding a splash more as needed.)
- Meanwhile, dice the potatoes.
- When the leeks are softened, add the potatoes and broth to stockpot. Bring to a boil then reduce heat, cover, and simmer for 8 minutes. (Or until potatoes are just tender as they will continue to cook through the next couple steps.)
- Meanwhile, remove the woody ends from asparagus. (I gently bend the spears so it naturally breaks where the tough part begins.) Then cut them into about 1.5" pieces and set aside. Roughly chop the fresh dill.
- When the potatoes are just tender, add asparagus, fresh dill, peas, and white beans (rinsed and drained). Stir and return to a light boil. Then simmer for 3 minutes or until asparagus is tender.
- In a small bowl, whisk the miso with about 1/4 cup water until smooth. Add the miso slurry to the pot and stir. Add salt & pepper to taste if desired, or garnish with additional fresh dill before serving.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Spring Vegetable Minestrone Soup recipe, also check out:
- Smoky Tomato Lentil Soup
- Everyday Split Pea Soup
- Spring Roll Bowl with Peanut Sauce
- Vegan Broccoli Potato Soup
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Jennifer says
I made this soup a couple weeks ago and realized I didn’t give you feedback yet. I thought this was a really light, tasty soup. I loved having asparagus in it! I used a combination of red, purple and white skinned potatoes for extra colour. My husband thought it was nice, too, although he requested that I add a small amount of noodles to it next time. Another keeper recipe!
Kaitlin says
Aww, so happy you enjoyed this one. Great call with multi-colored potatoes! It'd be fantastic with some hearty noodles in the mix too for a true minestrone feel - great idea from your husband!
Kelly Kolody says
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. First time purchasing/using miso in a recipe. 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 says
Hello, Kelly! It's a joy to hear you've been enjoying the recipes on the site. Thanks for taking the time to come back and leave such kind feedback - it's truly appreciated. Wishing you and your family a great rest of the week! -Kaitlin
Dale Cudmore says
I was looking for more recipes with white beans - this is great!
Kaitlin says
Hello, Dale! Very glad to hear you enjoyed it, thank you. (You could even double the beans in this for an extra hearty version!)
Marianne Hill says
Oh my gosh! This is so 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 says
Fantastic to hear you gave this a try and enjoyed, Marianne! What a great substitute with miso soup. Thanks for coming back to share your kind and helpful feedback!