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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


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


 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

Spring 2024

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