1 large russet potato, peeled and diced into 1” pieces
Juice of 1 lemon, divided (about 1/4 cup)
2 15 ounce cans of white cannellini beans, drained and rinsed
4 cups vegetable or chicken broth
1 rounded tbsp white miso
4 heaping cups baby spinach
1.5 cups frozen sweet peas
Fresh dill and parsley, chopped
In a large pot, heat oil over medium heat. Add onion and a pinch of salt and pepper and cook, stirring frequently, until onions are softened and starting to caramelize — about 5 minutes. Add garlic, celery and potato, along with another pinch of salt and pepper. Cook for a few more minutes.
Add juice of 1/2 of the lemon to deglaze the pan, scraping up any brown bits. Add the beans and broth. Bring the mixture to a boil, then reduce heat to medium-low, cover and cook for 15-20 minutes until potatoes are fork tender.
Turn off heat and add the miso to the pot. Transfer half of the soup to a blender and blend until smooth and creamy (or use an immersion blender directly in the pot, only puréeing half). Transfer puréed soup back to pot and give the soup a good stir, making sure the miso is incorporated. Turn heat back on to low. Add spinach and peas to the pot, cover and cook for 3 minutes until greens are tender and peas are cooked but still bright green. Taste for seasoning and add more salt and pepper if needed.
Garnish with fresh herbs, lemon zest, olive oil, salt and pepper and shaved pecorino or parmesan. Serve with bread for dipping, and enjoy!
Recipe by Warm & Rosy at http://warmandrosy.com/spring-minestrone-soup-with-lemon-miso/