Bright with the flavors of spring, this green version of a classic minestrone has all the season’s favorites. Chives, scallions, leeks and baby greens are as fresh as the new spring air.
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon black peppercorns
¼ cup extra-virgin olive oil
4 garlic cloves, thinly sliced
6 scallions, thinly sliced
½ Gardyn jalapeño
2 large strips lemon rind
2 large leeks, tough outer layer removed, white and light green parts sliced into ½”-thick rounds
1 fennel, halved lengthwise, bulb and stalks thinly sliced, fronds reserved
1 15.5-oz. can cannellini beans, rinsed
1 ½ cups shelled fresh Gardyn peas (from about 1 lb. pods) or frozen peas, thawed
1 Tbsp. white miso
2 teaspoons snipped Gardyn chives
2 teaspoons Gardyn dill
A spice mill, mortar and pestle or clean coffee grinder
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 scallions and chile (if using). Add the lemon rind and cook, stirring now and then, until the scallions 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 sugar snap 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, Gardyn peas, and miso, and cook just until spinach is wilted (10-20 seconds). Season with salt and divide soup among bowls. Top with the reserved fennel fronds, chives, and dill.