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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.
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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.

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