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Spring Minestrone Soup (Vegan!)
4.9 from 30 votes

Spring Minestrone Soup (Vegan!)

Celebrate spring with this light & fresh minestrone! It features seasonal produce, white beans, and fresh dill in a miso-enhanced broth.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 5 medium bowls
Calories: 198 kcal
Course: Soup
Cuisine: Vegan, gluten-free

Ingredients

  • 2 leek white & pale-green parts only
  • 2 carrot
  • 2-3 red potatoes 2-3 cups diced, medium size
  • 6 cups vegetable broth
  • 1 asparagus 2-3 cups sliced, bunch
  • 1 cup peas or sugar snap peas, sliced
  • 15 oz. cannellini beans or great northern, garbanzo, etc, can
  • 2-3 Tbsp. dill fresh
  • 1 Tbsp. white miso

Instructions

    Cup of Yum
  1. 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.
  2. Dice carrots.
  3. 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.)
  4. Meanwhile, dice potatoes.
  5. 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.)
  6. Meanwhile, remove woody ends from asparagus and slice into about 1 1/2" pieces. Roughly chop dill.
  7. 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.
  8. 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 Information

Calories 198kcal (10%) Carbohydrates 43g (14%) Protein 9g (18%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Potassium 615mg (13%) Fiber 9g (36%) Sugar 8g (16%) Vitamin A 5538IU (111%) Vitamin C 25mg (28%) Calcium 99mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 5 medium bowls

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 43g 14%
Protein 9g 18%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Potassium 615mg 13%
Fiber 9g 36%
Sugar 8g 16%
Vitamin A 5538IU 111%
Vitamin C 25mg 28%
Calcium 99mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.