Description

Summer Minestrone is a vibrant, light, and nutritious soup made with fresh, seasonal vegetables, lemongrass, and ginger. It’s perfect for warm weather, offering a refreshing balance of flavors and textures.

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 miso

Zest from one lemon

Juice from one lemon

Kosher salt, to taste

1 tablespoon minced fresh cilantro

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Instructions

Heat the olive oil and butter in a 4-5 quart Dutch oven or stock pot over medium heat. Add onions, leek, garlic, carrot, celery, and bell peppers. Stir, cover the pot, and let soften for 12-15 minutes.
Scootch the veggies to one side of the pot, add a splash of broth to the cleared side, and stir in lemongrass and ginger paste with ½ teaspoon of salt. Cook for 15 seconds until fragrant, then mix it into the softened vegetables.
Increase heat to medium-high, add the remaining broth with ½ teaspoon salt. Add the corn, squashes, green beans, white beans, and parsley. Bring to a simmer, reduce heat to medium-low, and cook for 10 minutes. Turn off the heat.
In a small bowl, combine ½ cup of soup liquid and cool for a few minutes. Stir in the miso until dissolved, then pour it back into the soup with lemon zest and juice. Taste and adjust salt.
Garnish with fresh cilantro and serve.

Notes

Add small pasta like orzo or pearl couscous for extra heartiness.
Experiment with other vegetables such as tomatoes, peas, or green beans for variety.
Substitute white beans with cooked chicken or other beans for added protein.
For spice, add chili peppers or red pepper flakes during the cooking process.
This soup is naturally gluten-free; ensure your broth is also gluten-free.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 190
Sugar: 8g
Sodium: 550mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 7g
Protein: 6g
Cholesterol: 15mg