Spring Minestrone Soup (Vegan!)
Celebrate the season with this light and refreshing Spring Minestrone! It features tender seasonal produce, white beans, and fresh dill in a savory miso-enhanced broth that's bright and satisfying.
Servings: 5 (2-cup servings)
Ingredients
- 2 leeks
- 2 medium carrots
- 1 lb. red potatoes
- 6 cups vegetable broth
- 1 lb. bunch asparagus*
- 3 Tbsp. fresh dill (or more)
- 1 cup peas**
- 15 oz. can cannellini beans
- 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 into small half-moons.
- Dice the 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 a splash more as needed.)
- Meanwhile, dice the potatoes.
- When the leeks are softened, add the potatoes and broth to stockpot. Bring to a boil then reduce heat, cover, and simmer for 8 minutes. (Or until potatoes are just tender as they will continue to cook through the next couple steps.)
- Meanwhile, remove the woody ends from asparagus. (I gently bend the spears so it naturally breaks where the tough part begins.) Then cut them into about 1.5" pieces and set aside. Roughly chop the fresh dill.
- When the potatoes are just tender, add asparagus, fresh dill, peas, and white beans (rinsed and drained). Stir and return to a light boil. Then simmer for 3 minutes or until asparagus is tender.
- In a small bowl, whisk the miso with about 1/4 cup water until smooth. Add the miso slurry to the pot and stir. Add salt & pepper to taste if desired, or garnish with additional fresh dill before serving.
Notes
*Asparagus: I find a one pound bunch of asparagus equals about 2-3 cups chopped, after the woody ends are removed.
**Peas: Either fresh green peas or frozen peas. (No need to thaw if using frozen.) You can also substitute sliced sugar snap peas.
Yield: Recipe makes about 10 cups soup.
Recipe inspired by Bon Appetit and Good Housekeeping.
Nutrition Per Serving (Estimate)
Calories: 219 kcal | Carbohydrates: 47 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 818 mg | Fiber: 11 g | Sugar: 10 g | Vitamin A: 6206 IU | Vitamin C: 30 mg | Calcium: 121 mg | Iron: 6 mg
