Spring Minestrone Soup

This spring minestrone soup recipe is vegan, easy, and healthy. It features a delicious combination of colorful spring vegetables to welcome the season. Serve this chunky soup for dinner or as a side dish.


asparagus frozen peas carrots leek celery garlic orzo

©Kirsten Nunez

vegetable broth white kidney beans fresh dill lemon salt and pepper avocado oil

Step 1:

In a large pot, add the leeks, carrots, and celery. Cook for 5 to 7 minutes, or until slightly tender. Add the minced garlic, salt, and pepper. Cook for another 30 seconds.

©Kirsten Nunez


Add vegetable broth. Simmer for 20 minutes.

Step 2:

©Kirsten Nunez

Add the orzo, asparagus, and peas. You can also add more broth, if needed. Simmer for another 5 minutes, or until the orzo is fully cooked. Remove from the heat.

Step 3:

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Taste and add more salt and pepper, if needed. Mix in the beans and fresh dill, divide into bowls, and garnish with a sprinkle of fresh lemon juice.

Step 4:

©Kirsten Nunez

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