In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add diced yellow onion and sliced leeks, stirring until soft and translucent, about 5-7 minutes. Add minced garlic, dried oregano, salt, and black pepper, cooking for an additional minute until fragrant.

Stir in 2 tablespoons of white miso paste until it completely melts into the sautéed vegetables. Pour in ½ cup of white wine, allowing it to deglaze the pot while scraping any brown bits from the bottom. Cook this mixture for about 2 minutes, until the wine is reduced by half.

Pour in 4 cups of vegetable stock and add a few sprigs of fresh thyme along with a Parmesan rind if desired. Bring the mixture to a gentle simmer, cover with a lid, and reduce the heat to low. Let it simmer for 25 minutes.

After 25 minutes, remove the thyme sprigs and Parmesan rind from the pot. Stir in 1 cup of fresh English peas, 2 cups of chopped lacinato kale, and 1 can of drained cannellini beans. Increase the heat slightly and simmer uncovered for another 5 minutes.

Once the veggies are vibrant, stir in half of the chopped fresh dill, along with the zest and juice of half a lemon. Adjust the seasoning with extra salt if needed.