Description
Discover the bright, comforting flavors of this Spring Green Minestrone—a vibrant Italian vegetable soup brimming with fresh peas, tender kale, creamy white beans, and aromatic herbs. Perfect for a light lunch or a cozy dinner, this recipe highlights seasonal produce and delivers a delightful umami depth from miso and parmesan rind. Simple to make, nutritious, and endlessly adaptable, it’s a must‑try for springtime meals.
Ingredients
- 2 tablespoons olive oil
- ½ 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
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon white miso paste
- ½ 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)
- 1 ½ cup English peas
- 2 cups thinly sliced lacinato kale
- One 15‑oz can cannellini beans, drained and rinsed
- ½ cup chopped fresh dill, divided
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
- Garnish: freshly grated parmesan (omit for dairy‑free) and crushed red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sliced leeks, sauté until softened, about 5 minutes.
- Stir in minced garlic, dried oregano, black pepper, and kosher salt; cook for 1 minute until fragrant.
- Add the white miso paste, stirring to combine, then pour in the dry white wine, scraping up any browned bits.
- Pour in the vegetable stock, add the thyme bundle and parmesan rind, and bring to a gentle boil. Reduce heat and simmer for 20 minutes.
- Add the English peas and lacinato kale; cook for 5 minutes until the peas are tender and the kale wilts.
- Stir in the drained cannellini beans and half of the chopped dill; heat through for 2 minutes.
- Remove the thyme bundle and parmesan rind, then season with lemon zest, lemon juice, and additional salt to taste. Adjust consistency with extra stock if needed.
- Serve hot, garnished with freshly grated parmesan and crushed red pepper flakes if desired.
Notes
Tip: For a dairy‑free version, skip the parmesan rind and garnish with nutritional yeast. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed. Substitute any seasonal greens you have on hand, such as spinach or Swiss chard, for kale.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: spring, vegetable soup, green soup, comfort food, vegetarian, vegan optional