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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
CourseSoup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 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)

Calories: 198 kcal | Carbohydrates: 43 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 615 mg | Fiber: 9 g | Sugar: 8 g | Vitamin A: 5538 IU | Vitamin C: 25 mg | Calcium: 99 mg | Iron: 4 mg