Description
This vibrant Spring Green Minestrone is a nourishing and flavorful soup packed with seasonal vegetables like peas, kale, leeks, and cannellini beans. Infused with fresh herbs, a hint of miso, and a touch of creamy parmesan, it’s a perfect light main course or starter for spring. The soup is finished with bright lemon zest and juice and can easily be made vegetarian or dairy-free.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons olive oil
- 1/2 large yellow onion, diced (about 1 cup)
- 2 leeks, thinly sliced and rinsed well (about 3 cups)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon white miso paste
- 1/2 cup dry white wine
- 6 cups vegetable stock
- 4 fresh thyme sprigs (tied into a bundle with kitchen twine)
- 1 parmesan cheese rind (omit for dairy-free)
Vegetables & Beans
- 1 1/2 cups English peas
- 2 cups thinly sliced lacinato kale
- One 15-oz can cannellini beans, drained and rinsed
Finishing Touches
- 1/2 cup chopped fresh dill, divided
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
For Garnish
- Freshly grated parmesan (omit for dairy-free)
- Crushed red pepper flakes
Instructions
- Prepare the base aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onions, sliced leeks, minced garlic, dried oregano, black pepper, and kosher salt. Sauté, stirring occasionally, until the onions and leeks become translucent and lightly softened, about 5-7 minutes.
- Incorporate miso and wine: Add the white miso paste to the pot and stir to combine thoroughly, allowing it to melt into the vegetables. Pour in the dry white wine, stir, and cook for about 2 minutes until the wine reduces by half, enhancing the flavors.
- Simmer with broth, parmesan, and thyme: Add the vegetable stock, bundle of fresh thyme sprigs, and the parmesan cheese rind. Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, cover the pot with a tight-fitting lid, reduce the heat to low, and let the soup cook for 25 minutes. This infuses the broth with the flavors of parmesan and thyme.
- Add peas, kale, and beans: After simmering, remove the thyme bundle and parmesan rind from the soup. Turn the heat back up to medium, then add the English peas, sliced lacinato kale, and drained cannellini beans to the pot.
- Finishing and serving: Simmer the soup uncovered for about 5 minutes, just until the peas become bright green and the kale softens slightly. Remove the pot from heat and stir in half of the chopped fresh dill, the lemon zest, and fresh lemon juice for a burst of fresh flavor. Adjust salt and pepper to taste. Serve hot, garnished with grated parmesan, extra dill, and crushed red pepper flakes if desired.
Notes
- For a dairy-free or vegan version, omit the parmesan cheese rind and the grated parmesan garnish.
- Add other seasonal spring vegetables, like asparagus or zucchini, for extra flavor and variety.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- If not serving immediately, add lemon juice and zest just before serving to preserve their bright flavor.
- Use gluten-free vegetable stock for a gluten-free version.
Nutrition
- Serving Size: 1/4 of recipe (about 2 cups)
- Calories: 250
- Sugar: 7g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 4mg
