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'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!
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
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. 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 white bean recipes or soup recipes.
Spring Minestrone Soup
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
Nutrition Per Serving (Estimate)
Sodium: 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 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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Jennifer
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
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
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 McGinn
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
Meg
Do you think russet potatoes would work or would they become too soft? I have some I need to use.
Kaitlin McGinn
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!
Dale Cudmore
I was looking for more recipes with white beans - this is great!
Kaitlin McGinn
Wonderful to hear, thank you!
Lorena
What is miso?
Kaitlin McGinn
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.
Marianne Hill
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.
Kaitlin McGinn
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!
Vicky
Going to try this looks delicious.
I will probably replace potatoes with sweet potatoes being diabetic.
Kaitlin McGinn
Sounds like a fantastic substitute Vicky! Let me know how it goes.