Spring and summer yields some of my favorite produce so we’re including all we can here before we shift towards corn and tomatoes and melons.

This is silly quick, super light, saves well and was perfect with a toasted piece of sourdough.

The original recipe used white beans, which I didn’t have. I used some leftover short-grain brown rice which bulked up the soup. Any orzo (there is even a cassava based one by Jovial if you need it free of the glutens!) would also be great and can just cook itself in the soup. The miso here adds depth of flavor without the whole thing tasting like it - super mellow.

Recipe riffed from Bon Appetit