- 3 tbsp extra virgin olive oil or ghee
- 1 large yellow onion, finely chopped
- 4 cloves of garlic, minced
- 2 celery stalks, chopped (about 1 cup)
- 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!