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 the addition of fresh dill and a flavorful miso-enhanced broth!
Ingredients for Spring Vegetable 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 or shallot since they taste 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: Fresh green peas, frozen peas, or fresh sugar snap peas.
- Vegetable broth: Use low sodium 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.
Alter this recipe as you see fit, as soups are versatile. 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.
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.
Spring Vegetable Minestrone Soup
- 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
- 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.
Nutrition Per Serving (Estimate)
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