Gardyn Minestrone

1. Combine the coriander seeds, fennel seeds, and peppercorns, and coarsely grind in a spice mill or coffee grinder, or with a mortar and pestle. Heat the oil in a large saucepan over medium heat. Cook the garlic and ground spices, constantly stirring, until the garlic is softened (about 2 minutes), being careful not to overcook.

2. Add the bunching onions, jalapeno (if using), and the lemon rind. Cook, stirring now and then, until the bunching onions are softened and charred.

3. Pour 6 cups of cold water into the saucepan and increase the heat to medium-high, Bring to a simmer. Add the leeks, fennel bulb and stalks, beans, and peas. Reduce the heat to medium. Add a large pinch of salt and let simmer, stirring occasionally, until vegetables are tender, about 5 minutes. 

4. Add Gardyn greens of choice and miso. Cook just until greens are wilted (10-30 seconds). Season with salt and divide soup among bowls. Top with the reserved fennel fronds, chives, and dill.