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 white miso
- zest from one lemon
- juice from one lemon
- kosher salt
- 1 tablespoon minced fresh cilantro
Steps
- Heat oil and butter in a 4-5 quart Dutch oven or stock pot over medium until shimmering. Add onions through red bell pepper, stir, cover pot, and let soften 12-15 minutes.
- Scootch the veggies to one side of the pot, and add a splash of broth to the cleared side. Spoon the lemongrass and ginger pastes, plus 1/2 teaspoon salt, onto the broth and stir until fragrant (just 15 seconds or so). Mix into the veggies.
- Increase heat to medium-high and add remaining broth, plus 1/2 teaspoon salt. Add the corn, squashes, green beans, white beans, and parsley. Let the soup come up to a gentle simmer, then reduce to medium-low, and cook for 10 minutes. Turn off heat.
- Measure about a 1/2 cup of the soup liquids into a small bowl, and let cool for a few minutes. Stir in the miso and mix until dissolved, then pour into the soup, along with the lemon zest and juice.
- Taste the soup, and add salt as desired.
- Garnish with cilantro, and serve.
Total Time
50 minutes