Description
A fresh and hearty Summer Minestrone featuring seasonal vegetables, lemon, and aromatic herbs. This flexible, gluten-free, vegetarian soup is delicious served hot, cold, or at room temperature.
Ingredients
1 Tbsp olive oil
1 Tbsp butter
1 small onion, diced
1 leek (white and light green parts), chopped
3 cloves garlic, minced
1 small carrot, diced
2 ribs celery, diced
1 small yellow bell pepper, diced
1 small red bell pepper, diced
4 cups vegetable or chicken broth
1 Tbsp lemongrass paste
1 Tbsp ginger paste or 1 tsp minced fresh ginger
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
1 tsp dried parsley
1 Tbsp miso
Zest and juice of 1 lemon
Kosher salt, to taste
Fresh cilantro, minced for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat until shimmering.
- Add onion, leek, garlic, carrot, celery, and bell peppers. Cover and cook for 12–15 minutes until softened.
- Push vegetables aside and add lemongrass and ginger paste with a splash of broth. Stir until fragrant, then combine with vegetables.
- Pour in broth, season with salt, and add corn, squash, zucchini, green beans, and dried parsley. Simmer for about 10 minutes.
- Turn off heat. Dissolve miso in a few spoonfuls of hot soup liquid, then return to the pot.
- Stir in lemon zest and juice. Garnish with fresh cilantro and serve.
Notes
- Use olive oil only to make it vegan.
- Add pasta or chicken for a heartier version.
- Try other veggies like snap peas, chard, or asparagus.
- Serve hot, cold, or at room temperature.
- Store in fridge up to 5 days or freeze (without pasta) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 7g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
