A hearty and flavorful soup chock-full of fresh spring vegetables, pasta and herbs. Easy, budget-friendly and healthy, it's a perfect one-pot meal.
Cut off the dark green ends of the leeks; thinly slice the remaining white and light green parts and discard the root.
Place sliced leeks in a bowl of cool water; agitate to dislodge grit, let sit a few minutes for dirt to settle, then lift leeks out and drain in a colander.
Heat olive oil in a soup pot over medium heat until shimmering.
Add sliced leeks and a generous pinch of salt; sauté 2-3 minutes until softened.
Add celery, parsnip (or carrot), and garlic; sauté another 2-3 minutes.
Pour in vegetable broth and add dried oregano, dried thyme, and bay leaves; bring to a boil.
Add green beans, white beans, dry pasta, kale, and frozen peas.
Reduce heat to maintain a rapid simmer; cook 10-15 minutes, stirring occasionally, until pasta is al dente.
Ladle a small bowl of hot broth from the pot; whisk in the miso paste until dissolved, then stir it back into the soup.
Stir in fresh lemon juice; taste and season with salt and pepper.
Serve hot, garnished with chopped basil or dill, grated vegan parmesan, and red pepper flakes if desired.