Spring Minestrone

Spring Minestrone


Photo by Alex Lau, Food Styling by Sue Li
yield: 4 SERVINGS 

INGREDIENTS:

  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • ½ tsp. black peppercorns
  • ¼ cup COOC certified EVOO
  • 4 garlic cloves, thinly sliced
  • 6 scallions, coarsely chopped
  • ½ serrano chile, thinly sliced (optional)
  • 2 2×1″ strips lemon zest
  • 2 large leeks, white and pale green parts only, tough outer layer removed, sliced into ½”-thick rounds
  • 1 fennel, halved lengthwise, bulb and stalks thinly sliced, fronds coarsely chopped
  • 1 15.5-oz. can cannellini beans, rinsed
  • 5 oz. sugar snap peas, thinly sliced on a diagonal
  • Kosher salt
  • 2 cups baby spinach
  • 1 cup shelled fresh English peas (from about 1 lb. pods) or frozen peas, thawed
  • 1 Tbsp. white miso

Special Equipment

  • A spice mill or mortar and pestle
DIRECTIONS
  1. Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. Cook EVOO, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, chile (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, 5–7 minutes.
  2. Pour 6 cups cold water into saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.
  3. Divide soup among bowls. Top with fennel fronds.

All images and text Bon Appétit (adapted by COOC).

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