Description
A vibrant and satisfying Summer Minestrone soup, packed with fresh seasonal vegetables and infused with bright flavors of lemongrass, ginger, and lemon. This comforting yet light soup is perfect for warm-weather dining and comes together easily on the stovetop.
Ingredients
Scale
Fats & Aromatics
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 small onion, diced
- 1 leek (white and light green parts), chopped
- 3 cloves garlic, minced
Vegetables
- 1 small carrot, diced
- 2 ribs celery, diced
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- Kernels from 1 ear of corn
- 1 small yellow summer squash, sliced
- 1 small zucchini, sliced
- 8 oz haricot verts or green beans, cut into 1” pieces
Liquids & Flavorings
- 4 cups vegetable or chicken broth
- 1 Tbsp lemongrass paste
- 1 Tbsp ginger paste or 1 tsp minced fresh ginger
- 1 tsp dried parsley
- 1 Tbsp miso
- Zest and juice of 1 lemon
- Kosher salt, to taste
Garnish
- Fresh cilantro, minced for garnish
Instructions
- Heat fats: Heat olive oil and butter in a large pot over medium heat until shimmering, preparing the base to sauté vegetables.
- Sauté vegetables: Add diced onion, chopped leek, minced garlic, diced carrot, celery, and both yellow and red bell peppers. Cover the pot and cook for 12 to 15 minutes until vegetables become softened and fragrant.
- Add aromatics: Push the softened vegetables to the side of the pot, add lemongrass paste and ginger paste along with a splash of broth. Stir these aromatics until fragrant, then mix thoroughly with the vegetables.
- Add broth and vegetables: Pour in the vegetable or chicken broth, season with kosher salt to taste, and add corn kernels, sliced squash and zucchini, green beans or haricot verts, and dried parsley. Bring to a simmer and cook for about 10 minutes to meld flavors and cook the vegetables through.
- Add miso: Turn off the heat. In a separate small bowl or ladle, dissolve the miso in a few spoonfuls of the hot soup liquid to avoid clumping, then stir this mixture back into the pot.
- Finish soup: Stir in the zest and juice of one lemon to brighten the flavors. Garnish with freshly minced cilantro before serving to add a fresh, herbal note.
Notes
- Use vegetable broth for a vegetarian version, or chicken broth for a non-vegetarian option.
- If fresh lemongrass or ginger paste isn’t available, finely minced fresh alternatives can be used.
- Miso should always be added off heat to preserve its probiotic benefits and flavor.
- Feel free to substitute green beans with other fresh green vegetables such as snap peas or asparagus while in season.
- Adjust salt according to the saltiness of the broth and miso paste used.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
