Spring Minestrone Soup

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.)

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!

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.

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.

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

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

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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

US CustomaryMetric

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.

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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

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