Spring Soup — Vegan Spring Vegetable Soup with White Beans (Cozy, Reliable, Weeknight-Ready)

Quick Facts

Time: 60 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, DF, GF (with GF stock)

Introduction

Spring Soup is the perfect bridge between chilly evenings and warmer days—comforting enough to warm you up, yet loaded with crisp-tender vegetables that celebrate the season. This riff channels classic spring minestrone: asparagus, peas, greens, and soft potatoes, anchored by white beans for creaminess and protein. The broth stays light and fragrant, with a gentle herbal note and optional pesto swirled in at the end for color and brightness. It’s ideal for families, meal prep, or anyone who wants a wholesome pot that’s easy to customize and easier to love.

For more bright, vegetable-forward bowls, skim our Spring Soup Recipes next.

Why You’ll Love It

• Weeknight-easy: mostly hands-off simmering and simple prep.
• Flexible: swap greens, beans, or add tiny pasta if you like.
• Balanced flavor: savory broth, sweet peas, fresh herb finish.
• Great leftovers: tastes even better on day two.

Spring Soup — Vegan Spring Vegetable Soup with White Beans

This cozy vegan spring soup balances hearty comfort and seasonal freshness, combining asparagus, peas, greens, and potatoes in a light herbal broth with creamy white beans. One pot, weeknight-friendly, and deeply customizable.

Print Recipe Pin Recipe

Course: Main, Soup

Cuisine: Seasonal, Vegan

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 Tbsp extra-virgin olive oil
• 6 green onions, sliced (whites separated from greens)
• 2 large garlic cloves, minced (or green garlic, sliced)
• 1 lb baby potatoes, cut into 1-inch chunks
• 1 15-oz can diced tomatoes (with juices)
• 4 cups low-sodium vegetable stock
• 0.5 lb artichoke hearts, roughly chopped (fresh or frozen, optional)
• 1 15-oz can chickpeas or cannellini beans, rinsed and drained
• 1 cup peas (fresh or frozen)
• 0.5 lb asparagus, cut into 1-inch pieces
• 2 cups greens (spinach, chard, kale), thinly sliced
• 0.25 cup plant-based pesto (up to)
• 1 tsp freshly ground black pepper
• Sea salt to taste
• Lemon wedges, for serving (optional)

Equipment

• Dutch oven (5–6 qt) Distributes heat evenly and keeps potatoes intact.
• wooden spoon Protects delicate vegetables.
• ladle For serving and optional blending.
• blender (optional) To blend a cup for creamier texture.

Method

 

1. Warm oil over medium heat. Add the white parts of the green onions and garlic; stir until fragrant. This lays a gentle, savory foundation.
2. Stir in potatoes, then tomatoes and stock. Bring to a simmer; season lightly with salt. Simmer until potatoes are just tender—fork meets slight resistance.
3. Add artichoke hearts (if using) and cook briefly so they absorb the broth.
4. Stir in beans and peas; return to a gentle simmer.
5. Add asparagus; cook until bright green and crisp-tender. Fold in sliced greens just until wilted.
6. Off heat, swirl in pesto to taste. Season with pepper and adjust salt. Serve with lemon for a clean, bright pop.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 460mgPotassium: 950mgFiber: 9gSugar: 6gVitamin A: 3200IUVitamin C: 27mgCalcium: 120mgIron: 4mg

Notes

Add pesto and delicate greens at the end to keep flavors bright. For creaminess, blend a portion of the soup or stir in plant yogurt. Stores well for meal prep and tastes even better the next day. Use frozen peas, canned beans, and prewashed greens to save time.

Tried this recipe?

Let us know how it was!

Ingredients

• 2 Tbsp extra-virgin olive oil
• 6 green onions, sliced (whites separated from greens)
• 2 large garlic cloves, minced (or green garlic, sliced)
• 1 lb baby potatoes, 1-inch chunks
• 1 (15-oz) can diced tomatoes (with juices)
• 4 cups low-sodium vegetable stock
• ½ lb artichoke hearts (fresh or frozen), roughly chopped (optional)
• 1 (15-oz) can chickpeas or cannellini beans, rinsed and drained
• 1 cup peas (fresh or frozen)
• ½ lb asparagus, 1-inch pieces
• 2 cups greens (spinach, chard, kale), thinly sliced
• Up to ¼ cup pesto (plant-based)
• 1 tsp freshly ground black pepper
• Sea salt to taste
• Lemon wedges, for serving (optional)

What each ingredient does:
Olive oil: carries aroma. Green onion & garlic: savory backbone. Potatoes: soft, satisfying body. Tomatoes: gentle acidity and color. Stock: liquid base. Artichokes: springy depth. Beans: creaminess and protein. Peas: sweetness. Asparagus: bright crunch. Greens: freshness. Pesto: herbaceous finish. Pepper/lemon: lift and balance.

Must-have vs. flexible: Must-have: stock, aromatics, potatoes, beans, peas, asparagus. Flexible: tomatoes, artichokes, greens, pesto.

Pro tip: Add delicate greens and pesto last to keep flavors bright.

Substitutions & Swaps

• Aromatics: Use ½ a medium onion if you’re out of green onions.
• Beans: Cannellini, Great Northern, or chickpeas all work.
• Greens: Spinach melts in; kale holds texture.
• Starch: Sub a handful of small pasta; simmer separately if you prefer it al dente.
• Diet notes: Everything is dairy-free; ensure pesto is plant-based.
• Time savers: Use frozen peas and prewashed greens; opt for canned beans.

Equipment Notes

A 5–6 qt Dutch oven distributes heat evenly and keeps potatoes intact. A ladle blender is nice for partially blending a cup of soup if you want a creamier body (optional). Wooden spoon for gentle stirring helps protect delicate asparagus tips.

Step-by-Step

1. Sauté the base (2–3 min): Warm oil over medium heat. Add the white parts of the green onions and garlic; stir until fragrant. This lays a gentle, savory foundation.
2. Add potatoes & liquids (10 min): Stir in potatoes, then tomatoes and stock. Bring to a simmer; season lightly with salt. Simmer until potatoes are just tender—fork meets slight resistance.
3. Layer hardy spring veg (5 min): Add artichoke hearts (if using) and cook briefly so they absorb the broth.
4. Beans & peas (5 min): Stir in beans and peas; return to a gentle simmer.
5. Asparagus & greens (3–4 min): Add asparagus; cook until bright green and crisp-tender. Fold in sliced greens just until wilted.
6. Finish (1 min): Off heat, swirl in pesto to taste. Season with pepper and adjust salt. Serve with lemon for a clean, bright pop.

Doneness cues: Potatoes tender but not crumbling; asparagus crisp-tender; greens just wilted; broth lightly glossy with pesto.

Make-Ahead, Storage & Reheating

• Make-ahead: Slice onions, trim asparagus, and cube potatoes (store potatoes in water up to 24 hours).
• Fridge: 3–4 days; the broth gets more flavorful.
• Freeze: 2–3 months; add greens and pesto fresh after thawing for best texture.
• Reheat: Low simmer on the stovetop; splash in water or stock to loosen.

How to Lighten / Make It Creamy

• Lighter: Reduce potatoes by one third and add more asparagus and peas.
• Creamier: Blend 1 cup of soup (mostly beans + potatoes) and stir back in; or whisk in a spoonful of unsweetened plant yogurt off heat. Temper to avoid curdling.

Toppings, Garnishes & Finishes

Top with chopped parsley or dill, a lemon squeeze, or a drizzle of olive oil. For crunch, add toasted breadcrumbs or roasted chickpeas. A tiny swirl of extra pesto on each bowl looks gorgeous.

Sides & Pairings

Great with warm bread, a crisp green salad, or herbed couscous. Sparkling water with lemon or a light herbal iced tea keeps it refreshing.

Scaling the Recipe

Double in a larger pot; add asparagus in batches so it doesn’t overcook. Halve by cutting everything evenly and reduce simmer time slightly. Cool big batches quickly in shallow containers.

Nutrition & Dietary Notes

Beans supply plant protein and fiber; peas add vitamin-rich sweetness; greens provide iron and folate. Choose low-sodium stock and season at the end for control.

Troubleshooting

• Too salty? Dilute with unsalted stock and finish with lemon.
• Too bland? Salt, pepper, and a bit more pesto; simmer 1 minute to bloom flavors.
• Too watery? Reduce uncovered for a few minutes or blend a small portion.
• Veg too soft? Add a handful of fresh peas and herbs at serving for texture.

FAQs

Can I use frozen or precut veggies? Yes—frozen peas and cut asparagus work well; add late.
Best bean choice? Cannellini for creaminess; chickpeas for bite.
How do I avoid mushy potatoes? Keep the simmer gentle and pieces even.
Dairy-free/gluten-free? It’s dairy-free; confirm plant-based pesto and GF stock.
How long does it keep? Up to 4 days refrigerated; 2–3 months frozen (add greens/pesto later).

Variations

• Lemony Herb: Add zest and juice of ½ lemon and a shower of parsley.
• Spicy Chipotle: Stir in a pinch of chipotle flakes; balance with a touch of maple.
• Creamy “Parmesan”-Style: Blend a ladle and finish with a spoon of nutritional yeast for savory depth.

Chef Notes / Test Kitchen Tips

Build the soup in stages—this protects textures and keeps colors vibrant. Hold back delicate greens and pesto until the last minute. Taste after the pesto goes in; it’s salty and herbal, so final seasoning should be gentle.

Conclusion

This Spring Soup brings peak-season vegetables to a cozy, reliable bowl you can serve on any weeknight. It stores well, reheats with ease, and welcomes your favorite greens or beans. Ladle it up, note your favorite tweaks, and file it under Spring Soup Recipes you’ll make on repeat.

For more cozy bowls that reheat well, bookmark our Soup Recipes.