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 mins
Cook Time:25 minutes mins
Total Time:40 minutes mins
CourseSoup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls
- 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.
*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.
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