Spring vegetable soup is made from scratch and packed with fresh seasonal ingredients. This light vegan soup is made with cannellini beans, leeks, basil, asparagus, carrots, and peas. Pairs well with some crusty bread and a side salad for a complete meal.
In a stockpot over medium heat, add olive oil. When hot, add celery and leeks. Cook for 3 to 4 minutes, or until lightly browned, stirring occasionally. Add minced garlic, stirring to combine. Cook for 1 additional minute.
Add vegetable broth, rinsed beans, peas & carrots, asparagus, salt and pepper . Stir to combine. Bring to a simmer, cover, reduce heat and cook for 5 minutes, or until vegetables and beans are heated through.
Stir in chopped basil. Remove from heat and serve.
Aromatics are important for adding flavor to your soup. I do not recommend omitting the celery, leek (can be substituted with ½ small onion), garlic, or basil (can be substituted with fresh dill).
Leftover soup will keep for 3-4 days in a tightly sealed container in the refrigerator.
Canned beans must be used in this recipe. Canned beans are already cooked and only need to be reheated. This recipe does not cook long enough to use raw/dry beans.