Spring is the perfect time to usher in the ripe new beginnings of your harvest into a tasty heartwarming soup. Leeks, fennel, snap peas, and English peas can all be smart choices to include in a delicious minestrone soup that stands out from the classic version.
Servings: 4
Cooking and Preparation Time: 30 minutes
Ingredients
1 tsp of coriander seeds
1 tsp of fennel seeds
½ tsp of black peppercorns
¼ cup extra virgin olive oil
4 garlic cloves, thinly sliced
5 scallions, coarsely chopped
2 strips of lemon zest
2 large leeks, white and pale green parts only, thickly sliced
1 fennel, bulb and stalks, thinly sliced and chopped
1 can (15.5 oz) cannellini beans, rinsed
5 oz sugar snap peas, thinly sliced
2 cups baby spinach
1 cup frozen or fresh English peas, shelled
1 tbsp white miso
Salt, to taste
Instructions
1. Coarsely grind the coriander seeds, fennel seeds, and peppercorns with a mortar and pestle.
2. Cook the oil, garlic, and ground spices in a large saucepan over medium heat.
3. Keep stirring until the garlic is softened but not crisp, about 2 minutes.
4. Add the scallions and lemon zest and cook, stirring occasionally, until they are soft and almost charred, about 5 to 7 minutes.
5. Pour 6 cups of water into a saucepan, increase the heat from medium to high, and bring to a simmer.
6. Add leeks, fennel, beans, and sugar snap peas.
7. Add a pinch of salt and stir occasionally until the leeks, fennel, and sugar snap peas are tender, about 5 minutes.
8. Add the spinach, English peas, and miso. Keep stirring until the spinach is wilted, about 10 seconds.
9. Divide the soup and serve.
The Debu Living Team
