Spring is in the air, but you may not be ready to give up those cozy soups you’ve been enjoying all winter. Not as heavy as some of those steamy wintertime bowls, this Spring Veggie Minestrone is like the light sweater of spring weather soups! Packed full of fresh leeks, sweet carrots, earthy red potatoes, aspiring asparagus, and flavorful peas, it will become your go-to comfort food for spring. Grab your sweater if you must, but try this Spring Veggie Minestrone soon and spring forward to a warm transition you didn’t know you needed. Spring has sprung!
Ingredients
- 2 leeks, white and pale-green parts only
- 2 carrots, diced
- 2-3 medium red potatoes, diced
- 6 cups vegetable broth
- 1 bunch asparagus, sliced into 1 1/2-inch pieces
- 1 cup peas
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 3 tablespoons fresh dill, roughly chopped, plus more, to taste, for garnish
- 1 tablespoon white miso
- 1/4 cup warm water
- salt, to taste
- pepper, to taste
Directions
Step 1 –Trim the roots and dark green tops from the leeks. Cut them in half lengthwise, then rinse very well, fanning out the layers to remove any dirt trapped inside. Drain them well and slice into small half-moons.
Step 2 –In a large stockpot over medium-high heat, add the leeks and the carrots, and sauté, about 5-6 minutes.
Step 3 –Add the potatoes and the broth to the leek mixture and bring to a boil.
Step 4 –Reduce the heat, cover, and simmer, about 8-10 minutes.
Step 5 –Add the asparagus, the peas, the beans, and the dill and simmer until the asparagus is tender, about 3 minutes.
Step 6 –In a small bowl, whisk the miso with the water, then stir the mixture into the soup.
Step 7 –Season the soup with the salt and the pepper and garnish with the dill.
Step 8 –Serve.
