Spring Green Minestrone Soup is a fresh and revitalizing take on the classic Italian favorite. Bursting with seasonal greens, creamy white beans, and bright herbs, this soup offers the perfect balance of lightness and comfort. A touch of lemon zest and umami-rich white miso deepen the flavor, creating a nourishing, plant-based meal that celebrates spring’s bounty. Whether enjoyed as a weeknight dinner or a weekend lunch, it’s a beautiful, soul-soothing bowl to welcome the season.
Why You’ll Love This Recipe
This soup is a vibrant celebration of spring vegetables—light yet hearty, fresh yet deeply flavorful. It’s made in one pot, comes together in just over 30 minutes, and is naturally vegetarian and gluten-free. With ingredients like lacinato kale, English peas, and leeks, it’s not only packed with nutrients but also offers a beautiful green hue and layered textures. The addition of miso paste and lemon zest adds an unexpected yet welcome depth, setting this minestrone apart from the traditional versions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
olive oil
garlic cloves, minced
yellow onion, diced
leeks, thinly sliced and rinsed well
fresh thyme sprigs
dried oregano
dry white wine
vegetable stock
cannellini beans, drained and rinsed
English peas (fresh or frozen)
lacinato kale, chopped
white miso paste
lemon juice, freshly squeezed
lemon zest
freshly ground black pepper
kosher salt
red pepper flakes, to taste
fresh dill, chopped
grated Parmesan cheese, for serving (optional)
Directions
- Heat olive oil in a large pot over medium heat. Add the garlic, onion, and leeks. Sauté for 5–6 minutes, or until softened and aromatic.
- Stir in the thyme and oregano. Pour in the white wine to deglaze the pan, scraping any browned bits. Simmer for 2–3 minutes.
- Add the vegetable stock and bring to a gentle boil.
- Stir in the cannellini beans, peas, kale, and miso paste. Stir well to ensure the miso fully dissolves.
- Reduce the heat and let the soup simmer uncovered for 10–15 minutes, until the kale is tender and the peas are bright green.
- Add the lemon juice, lemon zest, kosher salt, black pepper, and red pepper flakes to taste. Stir to combine.
- Remove and discard thyme sprigs. Ladle the soup into bowls.
- Garnish each serving with fresh dill and a sprinkle of Parmesan cheese if desired. Serve hot.
Servings and timing
Servings: 6 bowls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 230 kcal per serving
Variations
- Add Pasta: Stir in 1/2 cup of small pasta (like ditalini or orzo) during the simmering stage for a heartier version.
- Protein Boost: Add cooked chicken or tofu for additional protein.
- Spicier Version: Use more red pepper flakes or a dash of hot sauce for extra heat.
- Herb Swap: Substitute fresh parsley or basil for dill, depending on your preference.
- Low-Sodium: Use low-sodium vegetable stock and adjust salt to taste.
Storage/Reheating
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm over medium heat on the stove or microwave in a covered bowl, stirring occasionally until heated through.
FAQs
Can I use other greens instead of kale?
Yes, spinach, Swiss chard, or baby arugula are excellent substitutes and may require a shorter cooking time.
Is the miso paste necessary?
While optional, miso adds a savory depth and subtle umami that enhances the broth beautifully.
Can I make this soup ahead of time?
Absolutely. In fact, the flavors develop even more after a day in the refrigerator.
What can I substitute for white wine?
You can use a splash of apple cider vinegar or lemon juice mixed with a bit of water for acidity.
Is this soup vegan?
Yes, it is fully vegan unless you choose to garnish with Parmesan cheese.
Can I blend this soup?
It’s designed to be a chunky, brothy soup, but you could partially blend it for a creamier texture.
Can I use dried beans instead of canned?
Yes, but you must soak and cook them in advance. Use about 1 1/2 cups of cooked beans.
What if I don’t have leeks?
You can substitute with additional onion or shallots for a similar flavor.
Will kids enjoy this soup?
Yes, especially with the addition of small pasta or if served with crusty bread for dipping.
What kind of miso should I use?
White miso (shiro miso) is ideal for its mild, slightly sweet flavor that complements the vegetables.
Conclusion
Spring Green Minestrone Soup is a fresh, flavorful, and wholesome way to embrace the season’s best ingredients. With its tender greens, delicate herbs, and zing of citrus, it’s a bowl of pure springtime comfort. Whether served as a light main dish or a vibrant starter, this soup is sure to become a seasonal staple you return to again and again.
Print
Spring Green Minestrone Soup
- Total Time: 35 minutes
- Yield: 6 bowls
- Diet: Vegan
Description
This Spring Green Minestrone Soup is a vibrant, herbaceous bowl of goodness packed with leeks, kale, peas, and creamy cannellini beans. Infused with white miso, fresh dill, and a kiss of lemon zest, it’s a light, detox-friendly vegetarian meal that’s perfect for the season.
Ingredients
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2 tablespoons olive oil
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4 garlic cloves, minced
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1/2 yellow onion, diced (about 1 cup)
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2 leeks, thinly sliced and rinsed well (about 3 cups)
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4 sprigs fresh thyme
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1 teaspoon dried oregano
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1/2 cup dry white wine
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6 cups vegetable stock
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1 (15 oz) can cannellini beans, drained and rinsed
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1 1/2 cups English peas (fresh or frozen)
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2 cups lacinato kale, chopped
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1 tablespoon white miso paste
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1 tablespoon freshly squeezed lemon juice
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2 teaspoons lemon zest
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1/4 teaspoon freshly ground black pepper
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1 teaspoon kosher salt
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Red pepper flakes, to taste
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1/2 cup fresh dill, chopped
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Grated Parmesan cheese, for serving (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté garlic, onion, and leeks for 5–6 minutes until soft and fragrant.
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Add thyme and oregano, then pour in white wine to deglaze. Let simmer for 2–3 minutes.
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Pour in the vegetable stock and bring to a gentle boil.
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Stir in beans, peas, kale, and miso paste, mixing well to dissolve the miso.
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Simmer uncovered for 10–15 minutes until kale is tender and peas are bright green.
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Stir in lemon juice, lemon zest, salt, pepper, and red pepper flakes.
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Remove thyme sprigs before serving. Garnish with fresh dill and optional Parmesan cheese.
Notes
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Substitute spinach or Swiss chard for kale if desired.
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Miso adds umami—adjust to taste or omit for a simpler broth.
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This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main
- Method: One-Pot, Simmering
- Cuisine: Mediterranean-Inspired
