Search
Close this search box.

Minestrone Soup

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

Winter 2023

Check out the new digital issue.
New

Trending

Newsletter

Get The latest from Debu, straight to your inbox

Let us guide you to live a peaceful and happy life.