Spring Miso Minestrone with Lemon Ricotta

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenSpring Miso Minestrone with Lemon Ricotta
Skill Level
Preparation Time 20 minutes Total Time 50 minutes
Servings 6 Cost Per Serving $3.45
Share this Recipe
Image of Spring Miso Minestrone with Lemon Ricotta


1 cupCannellini or Kidney Beans
1 cupEdamame
3Small Carrots, sliced
2Leeks, cleaned well, sliced
2 cupsGreens, (Spinach, Arugula, Dandelion etc.) roughly torn
1/2 cupHerbs (Chives, Tarragon or Parsley etc.)
1/2 cupRicotta
1 tbspOlive Oil
8 cupsDashi Stock or and Vegetable Stock
To TasteSea Salt and Black Pepper


  1. Bring stock up to a simmer and stir in miso. Season to taste.
  2. While stock is simmering, add your cooked beans, carrots and leeks. Simmer until tender.
  3. Finish with greens and herbs.
  4. Whip ricotta in a bowl with olive oil and lemon juice. Use to top each bowl of soup.


·         Soy foods have key nutrients known as phytonutrients, which are important to help block the formation of cancer. 


·         Early animal studies once suggested that soy might be harmful for breast cancer survivors. However, stronger human studies and a consistent body of research show that soy foods are safe for those diagnosed with cancer. 


·         Enjoy a moderate amount (2-3 servings per day) of whole soy foods such as edamame, soy beans, soy nuts, tofu, tempeh or soy milk.