• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soup

    Spring Minestrone Soup

    Mar 1, 2020 by Kaitlin

    Celebrate spring with this light and fresh vegan Spring Vegetable Minestrone Soup recipe! Featuring seasonal produce, white beans, and fresh dill in a flavorful miso-enhanced broth. (Gluten-free, oil-free.)

    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 is a lightened-up version of the classic Italian-style Minestrone.

    But here we use tasty seasonal produce like asparagus, leeks, peas, and potato.

    Plus fresh dill and a flavorful miso-enhanced broth!

    Fresh asparagus, carrots, dill, potatoes, and leeks

    Ingredients for Spring Minestrone

    For this recipe, you will simmer in a large pot:

    • Leeks: You will need two leeks for this recipe, using the white and pale-green parts only. Always be sure to rinse your leeks well to remove the grit and soil that is often trapped inside. (If you can't find leeks, substitute with onion, green onion, or shallot since the taste is similar.)
    • Carrots: These are one of the richest vegetable sources of carotenoids, which help support vision health and the immune system. They also provide powerful antioxidant protection as well. Carrots are also a great source of vitamin A, vitamin K, vitamin C, and dietary fiber.
    • Red potatoes: This variety of potato holds up well during boiling and simmering. Potatoes are also a good source of vitamin C, B6, and carotenoid phytonutrients like beta-carotene. I try to purchase organic potatoes when available, and then leave the skin on to retain the most nutrients.
    • Asparagus: Peak asparagus season typically runs from April through May in the spring. So this is when the nutrients and flavor are usually highest, and the 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.
    • Peas: Use fresh green peas, frozen peas, or fresh sugar snap peas.
    • 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 nice and creamy. But great northern, navy beans, or even garbanzo beans/chickpeas could work too.
    • White miso: Miso adds a delicious, salty, umami flavor. I highly recommend including it, but if you don't have miso, then simply substitute with salt to taste.
    Bowl of vegan spring minestrone soup with fresh dill

    Customizing

    Change it up as you see fit! A few suggestions include:

    Pasta: Classic minestrone soup often includes pasta, so feel free to add that if desired. (Or add cooked rice to your bowl before serving.)

    Vegetables: Stir in other veggies like celery, kale, baby spinach, garlic cloves, fennel bulb, etc.

    Herbs + seasoning: Fresh dill is my favorite herb for this recipe. However you could change it up with fresh parsley or fresh thyme if desired. Black pepper, vegan parmesan, or a squeeze of fresh lemon juice before serving is also tasty.

    Storing

    The leftovers are wonderful as the flavors continue to develop. Store your leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days.

    It is a great, simple meal to enjoy throughout the week or for take-along lunches to reheat.

    Bowl of spring vegetable minestrone soup with spoon

    For more inspiration, also browse all white bean recipes or soup recipes.

    Bowl of vegan Spring Minestrone soup with fresh dill

    Spring Minestrone Soup

    Celebrate spring with this light & fresh minestrone. Featuring seasonal produce, white beans, and fresh dill in a miso-enhanced broth.
    4.89 from 9 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Author: Kaitlin - The Garden Grazer
    Course: 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 medium-high heat, sauté leeks and carrots for 5-6 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)
    • 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

    *Peas: Fresh green peas or frozen peas work. If using frozen, simply add them with the asparagus during the last few minutes of cooking. (No need to thaw first.)
    Variations: Add kale, spinach, pasta, celery, onion, garlic, broccoli, cauliflower, thyme, parsley, etc.
    Recipe inspired by Bon Appetit and Good Housekeeping.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Spring Minestrone Soup
    Amount per Serving
    Calories
    198
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    615
    mg
    18
    %
    Carbohydrates
     
    43
    g
    14
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    5538
    IU
    111
    %
    Vitamin C
     
    25
    mg
    30
    %
    Calcium
     
    99
    mg
    10
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are 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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating:




    1. Kelly Kolody

      March 17, 2021 at 11:56 am

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        March 31, 2021 at 9:12 am

        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

        Reply
    2. Meg

      March 13, 2021 at 11:54 am

      Do you think russet potatoes would work or would they become too soft? I have some I need to use.

      Reply
      • Kaitlin McGinn

        March 31, 2021 at 9:07 am

        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!

        Reply
    3. Dale Cudmore

      April 13, 2020 at 6:27 am

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

      Reply
      • Kaitlin McGinn

        April 15, 2020 at 12:21 pm

        Wonderful to hear, thank you!

        Reply
    4. Lorena

      April 10, 2020 at 7:02 pm

      What is miso?

      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
    5. Marianne Hill

      March 31, 2020 at 2:59 pm

      5 stars
      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.

      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!

        Reply
    6. Vicky

      March 01, 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 01, 2020 at 8:24 am

        Sounds like a fantastic substitute Vicky! Let me know how it goes.

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer