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

  4 tbsp 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

  1 tsp or 2g

• Water

  Plain, clean water

  6 cup or 1.42kg

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Fennel

  Bulb, raw

  1 bulb or 234g

• White beans

  Mature seeds, canned

  2 cup or 524g

• 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

• Peas

  Edible-podded, raw

  2 cup, chopped or 196g

Directions

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