Description
This Spring Green Minestrone Soup is a vibrant, herbaceous bowl of goodness packed with leeks, kale, peas, and creamy cannellini beans. Infused with white miso, fresh dill, and a kiss of lemon zest, it’s a light, detox-friendly vegetarian meal that’s perfect for the season.
Ingredients
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2 tablespoons olive oil
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4 garlic cloves, minced
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1/2 yellow onion, diced (about 1 cup)
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2 leeks, thinly sliced and rinsed well (about 3 cups)
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4 sprigs fresh thyme
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1 teaspoon dried oregano
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1/2 cup dry white wine
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6 cups vegetable stock
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1 (15 oz) can cannellini beans, drained and rinsed
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1 1/2 cups English peas (fresh or frozen)
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2 cups lacinato kale, chopped
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1 tablespoon white miso paste
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1 tablespoon freshly squeezed lemon juice
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2 teaspoons lemon zest
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1/4 teaspoon freshly ground black pepper
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1 teaspoon kosher salt
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Red pepper flakes, to taste
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1/2 cup fresh dill, chopped
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Grated Parmesan cheese, for serving (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté garlic, onion, and leeks for 5–6 minutes until soft and fragrant.
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Add thyme and oregano, then pour in white wine to deglaze. Let simmer for 2–3 minutes.
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Pour in the vegetable stock and bring to a gentle boil.
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Stir in beans, peas, kale, and miso paste, mixing well to dissolve the miso.
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Simmer uncovered for 10–15 minutes until kale is tender and peas are bright green.
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Stir in lemon juice, lemon zest, salt, pepper, and red pepper flakes.
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Remove thyme sprigs before serving. Garnish with fresh dill and optional Parmesan cheese.
Notes
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Substitute spinach or Swiss chard for kale if desired.
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Miso adds umami—adjust to taste or omit for a simpler broth.
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This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main
- Method: One-Pot, Simmering
- Cuisine: Mediterranean-Inspired
