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

Bowl of spring vegetable minestrone soup with spoon

This Spring Minestrone soup is a beautiful way to bridge the gap between winter and spring! It's 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!)

It's delicious, light, and so fresh.

Fresh asparagus, carrots, dill, potatoes, and leeks

Ingredients for Spring Minestrone

For this recipe, you will 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 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: This variety of potato holds up well during boiling and simmering. I try to purchase organic potatoes when available, 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

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 Cheese, 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. 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 white bean recipes or soup recipes.

Spring Minestrone Soup (Vegan!)

Celebrate spring with this light & fresh minestrone! It features seasonal produce, white beans, and fresh dill in a miso-enhanced broth.

4.91 from 10 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

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 (Vegan!)

Amount per Serving

Calories

198

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

615

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

5538

111

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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.

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Spring Minestrone Soup (Vegan!)

Ingredients for Spring Minestrone

Customizing

Storing