Spring minestrone
A must-try recipe this season! This minestrone soup serves up bright and spring flavours like lemon, leeks, beans, peas and spinach. It's a warm, hearty meal that will feed your whole family for lunch or dinner.
SERVES
3
TO
4
Ingredients
Directions
- Coarsely grind coriander seeds, fennel seeds, and peppercorns in a spice mill or with mortar and pestle.
- Cook oil, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about two minutes.
- Add scallions, chilli (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, five to seven minutes.
- Pour six 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 (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about five minutes.
- Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.
- Divide soup among bowls. Top with fennel fronds. Enjoy!
