Spring Minestrone
1 teaspoon. coriander seeds
1 teaspoon. fennel seeds
1/2 teaspoon. black peppercorns
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
6 scallions, coarsely chopped
1/2 serrano chile, thinly sliced (optional)
2 strips lemon zest
2 large leeks, white and pale green parts only, tough outer layer removed, sliced into 1 cm-thick rounds
1 fennel bulb, halved lengthwise, bulb and stalks thinly sliced
2 stalks celery, chopped
1 can cannellini beans, drained and rinsed
1 cup sugar snap peas, thinly sliced on a diagonal
Kosher salt
2 cups baby spinach
1 cup frozen peas, thawed
1 tablespoon. white miso
Dill leaves
Toast coriander seeds, fennel seeds, and peppercorns in a dry saucepan over medium heat. Add the oil, garlic, and spices, stirring often, until the garlic is soft but not crisp, about 2 minutes. Add spring onions, chile (if using), and lemon zest and cook, stirring occasionally, until spring onions are almost completely charred, 5–7 minutes.
Add 6 cups cold water to the saucepan, increase the heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, celery, 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 for 5 minutes. Add remaining ingredients, stirring, just until the spinach is wilted, about 10 seconds; then season with salt.
Divide soup among bowls. Top with dill.
1 teaspoon. fennel seeds
1/2 teaspoon. black peppercorns
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
6 scallions, coarsely chopped
1/2 serrano chile, thinly sliced (optional)
2 strips lemon zest
2 large leeks, white and pale green parts only, tough outer layer removed, sliced into 1 cm-thick rounds
1 fennel bulb, halved lengthwise, bulb and stalks thinly sliced
2 stalks celery, chopped
1 can cannellini beans, drained and rinsed
1 cup sugar snap peas, thinly sliced on a diagonal
Kosher salt
2 cups baby spinach
1 cup frozen peas, thawed
1 tablespoon. white miso
Dill leaves
Toast coriander seeds, fennel seeds, and peppercorns in a dry saucepan over medium heat. Add the oil, garlic, and spices, stirring often, until the garlic is soft but not crisp, about 2 minutes. Add spring onions, chile (if using), and lemon zest and cook, stirring occasionally, until spring onions are almost completely charred, 5–7 minutes.
Add 6 cups cold water to the saucepan, increase the heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, celery, 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 for 5 minutes. Add remaining ingredients, stirring, just until the spinach is wilted, about 10 seconds; then season with salt.
Divide soup among bowls. Top with dill.