Summer Minestrone
Fresh, seasonal summer vegetables make the best soup! Summer Minestrone is loaded with the best veggies from the farmers' market, and brightened with the citrusy flavors of lemongrass and ginger. Quick-cooking on the stove, it's a light and healthy summer soup!
Servings 4 servings
Calories 195kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion , diced
- 1 leek , chopped (white and light green parts only)
- 3 cloves garlic , minced
- 1 small carrot , peeled and diced
- 2 ribs celery , diced
- 1 small yellow bell pepper , diced
- 1 small red bell pepper , diced
- 4 cups vegetable or chicken broth
- 1 tablespoon lemongrass paste
- 1 tablespoon ginger paste (or 1" knob fresh ginger, minced)
- 1 ear corn kernels only, discard cob
- 1 small yellow summer squash , sliced into quarter moons
- 1 small zucchini , sliced into quarter moons
- 8 ounces haricot verts , trimmed and cut into 1" pieces
- 15 ounces canned white beans drained (great northern or cannellini)
- 1 teaspoon dried parsley
- 1 tablespoon white miso
- zest from one lemon
- juice from one lemon
- kosher salt
- 1 tablespoon minced fresh cilantro
Instructions
- Heat oil and butter in a 4-5 quart Dutch oven or stock pot over medium until shimmering. Add onions through red bell pepper, stir, cover pot, and let soften 12-15 minutes.
- Scootch the veggies to one side of the pot, and add a splash of broth to the cleared side. Spoon the lemongrass and ginger pastes, plus 1/2 teaspoon salt, onto the broth and stir until fragrant (just 15 seconds or so). Mix into the veggies.
- Increase heat to medium-high and add remaining broth, plus 1/2 teaspoon salt. Add the corn, squashes, green beans, white beans, and parsley. Let the soup come up to a gentle simmer, then reduce to medium-low, and cook for 10 minutes. Turn off heat.
- Measure about a 1/2 cup of the soup liquids into a small bowl, and let cool for a few minutes. Stir in the miso and mix until dissolved, then pour into the soup, along with the lemon zest and juice.
- Taste the soup, and add salt as desired.
- Garnish with cilantro, and serve.
Nutrition
Calories: 195kcal