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Summer Vegetable Soup
Ingredients
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2 tablespoons olive oil
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1 small onion, diced
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1 leek, chopped, white and light green parts only
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4 cloves garlic, minced
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1 large carrot, diced
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2 ribs celery, diced
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1 small red bell pepper, diced
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1 small yellow bell pepper, diced
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4 cups vegetable or chicken broth
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1 tablespoon lemongrass paste
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1 tablespoon ginger, a 1 " knob, minced
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1 medium ear corn kernels only, discard cob
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1 small yellow summer squash, diced
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1 small zucchini, diced
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8 oz. green beans, trimmed and cut into 1" pieces
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1 15 oz. white beans drained, great northern or cannellini
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1 tablespoon dried parsley
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1 tablespoon white miso
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zest from one Lemon
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juice from half of a lemon
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1 teaspoon salt
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1/4 cup cilantro, chopped
Preparation
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Heat oil in a 6 quart dutch oven or stock pot over medium heat until shimmering. Add onion, leek, carrot, celery and bell peppers, stir and cook on low until softened, 12-15 minutes.
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Move veggies to one side of pot and add a splash of the broth to the cleared side. Spoon the lemongrass, ginger, garlic and 1/2 teaspoon of salt onto the broth and stir until fragrant(about 30 seconds). Mix into the veggies.
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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 to a gentle simmer, then reduce to medium-low and cook for 10 minutes. Turn off heat.
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Measure 1 cup of the soup liquids into a small bowl, and let cool for a few minutes. Stir in the miso and mix well to dissolve, then pour into soup along with the lemon zest, lemon juice and cilantro. Taste and adjust for salt as desired.
