Green Minestrone

Ingredients

• Coriander seed

  Spices

  1 tsp or 2g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  4 clove or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Serrano pepper

  Raw

  ½ pepper or 3g

• Lemon zest

  ½ lemon or 2g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Fennel

  Bulb, raw

  1 bulb or 234g

• White beans

  Mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Salt

  Table

  ½ tsp or 3g

• Spinach

  Raw

  2 cup or 60g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Miso

  1 tbsp or 17g

• Sugar Snap Peas

  Giant

  6 oz or 170g

Directions

1. Coarsely grind coriander seeds, fennel seeds, and peppercorns using a spice mill or mortar and pestle. Heat oil in a large saucepan over medium heat, add garlic and ground spices, and cook, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, serrano pepper (if using), and lemon zest, cooking until scallions are softened and almost charred, 5-7 minutes.
2. Pour 6 cups of cold water into the saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas. Reduce heat to medium, add a large pinch of salt, and simmer until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, peas, and miso, stirring until spinach is wilted, about 10 seconds; season with salt.
3. Divide soup among bowls and top with fennel fronds.