Green Minestrone Soup
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Green Minestrone Soup Recipe
Updated January 2026
Chef’s Tips:
* Miso paste gives a great depth of flavour, but if you don’t have it, simply omit it.
* This is a great soup for meal prep. Make a large batch to eat throughout the week.
* You can add any other vegetables you have on hand, like zucchini, potatoes, carrots, etc.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion chopped (1 cup)
- 2 leeks quartered lengthwise, then chopped
- 4 garlic cloves minced
- 1 tsp Farm Boy™ Organic Dried Oregano
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 Tbsp miso paste
- ½ cup white wine optional
- 6 cups Farm Boy™ Organic Low Sodium Vegetable Broth
- 1 tsp fresh thyme
- 1 rind Parmigiano Reggiano cheese
- 1 ½ cups Farm Boy™ Organic IQF Green Peas
- 2 cups kale stemmed and finely sliced
- 1 can (540 mL) white kidney beans rinsed and drained
- 1 cup fresh dill chopped and divided
- fresh rind of 1 lemon
- fresh lemon juice to taste
- Parmigiano Reggiano cheese for garnish
Directions
- In a large pot or Dutch oven, heat extra virgin olive oil over medium heat. Add onion, leeks, garlic, Farm Boy™ Organic Dried Oregano, salt, and black pepper. Cook, stirring every so often, until vegetables are translucent, about 5-7 minutes.
- Add miso paste and mix until combined. Add white wine if using, and cook until evaporated, about 2 minutes.
- Add Farm Boy™ Organic Low Sodium Vegetable Broth, thyme, and Parmigiano Reggiano cheese rind. Increase heat and bring to a boil. Cover, reduce heat to a simmer, and cook for 25 minutes.
- Remove Parmesan rind. Increase heat to medium high and add Farm Boy™ Organic IQF Green Peas, kale, and white kidney beans. Cook uncovered for 5 minutes, until kale is softened.
- Remove from heat and add half of the dill, lemon rind, and lemon juice to taste.
- Serve, garnished with remaining dill and Parmigiano Reggiano cheese.