Name: Spring Minestrone
Yield: 4 servings
Ingredients: 1 tsp. coriander seeds; 1 tsp. fennel seeds; ½ tsp. black peppercorns; ¼ cup extra-virgin olive oil; 4 garlic cloves, thinly sliced; 6 scallions, coarsely chopped; ½ serrano chile, thinly sliced (optional); 2 2x1" strips lemon zest; 2 large leeks, white and pale green parts only, tough outer layer removed, sliced into ½"-thick rounds; 1 fennel, halved lengthwise, bulb and stalks thinly sliced, fronds coarsely chopped; 1 15.5-oz. can cannellini beans, rinsed; 5 oz. sugar snap peas, thinly sliced on a diagonal; Kosher salt; 2 cups baby spinach; 1 cup shelled fresh English peas (from about 1 lb. pods) or frozen peas, thawed; 1 Tbsp. white miso; A spice mill or mortar and pestle

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Photo by Alex Lau, Food Styling by Sue Li

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring. While it’s definitely a lighter take on the classic minestrone, it gets a lot of depth of flavor from the ground spices, toasted garlic, and white miso.

Recipe notes

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