Ingredients
Base Vegetables
- 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
Broth and Flavorings
- 4 cups vegetable or chicken broth
- 1 tablespoon lemongrass paste
- 1 tablespoon ginger paste (or 1″ knob fresh ginger, minced)
- Kosher salt, to taste
Vegetables & Beans
- 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 (great northern or cannellini), drained
- 1 teaspoon dried parsley
Finishing Ingredients
- 1 tablespoon white miso
- Zest from 1 lemon
- Juice from 1 lemon
- 1 tablespoon minced fresh cilantro
Instructions
- Sauté Aromatics: Heat olive oil and butter in a 4-5 quart Dutch oven or stock pot over medium heat until shimmering. Add diced onions, leeks, garlic, carrot, celery, and the diced yellow and red bell peppers. Stir to combine, then cover the pot and let the vegetables soften for 12-15 minutes.
- Add Pastes and Salt: Push the softened vegetables to one side of the pot. Pour a splash of broth into the cleared side. Spoon in the lemongrass and ginger pastes along with 1/2 teaspoon kosher salt. Stir for about 15 seconds until fragrant, then mix everything together thoroughly.
- Simmer Soup: Increase the heat to medium-high. Add the remaining broth plus another 1/2 teaspoon kosher salt. Stir in the corn kernels, yellow summer squash, zucchini, haricot verts, drained white beans, and dried parsley. Allow the soup to come to a gentle simmer, then reduce heat to medium-low and cook uncovered for 10 minutes. Turn off heat once done.
- Dissolve Miso: Carefully ladle about 1/2 cup of the warm soup liquid into a small bowl and allow it to cool for a few minutes. Stir in the white miso paste until fully dissolved to avoid clumps. Pour the miso mixture back into the soup along with the lemon zest and lemon juice. Stir gently to combine all flavors.
- Adjust Seasoning and Serve: Taste the soup and add more kosher salt as needed. Garnish with freshly minced cilantro before serving to add a bright herbal note.
Notes
- Use vegetable broth to keep this recipe vegetarian or chicken broth for added depth of flavor.
- If fresh lemongrass and ginger are unavailable, store-bought pastes or finely minced fresh equivalents work well.
- White miso adds umami and smoothness; ensure it is dissolved in warm (not boiling) liquid to preserve beneficial enzymes and flavor.
- Keep an eye on the simmer to avoid overcooking delicate vegetables.
- This soup can be made ahead; flavors improve after resting overnight and reheating gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
