Description
Green Minestrone is a light, vegetable-packed spring soup with leeks, fennel, peas, and cannellini beans in a bright, flavorful broth.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coriander seeds, lightly crushed
- 1 teaspoon fennel seeds
- 4 scallions, sliced
- 1/2 serrano chile, finely chopped
- 3 strips lemon zest
- 2 leeks, sliced and cleaned
- 1 small fennel bulb, thinly sliced
- 1 cup sugar snap peas, trimmed
- 1 cup English peas
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1 tablespoon white miso
- 6 cups water or vegetable broth
- Kosher salt to taste
- Fresh lemon juice to taste
- 1/4 cup pesto (optional for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic, black pepper, coriander seeds, and fennel seeds and cook until fragrant.
- Stir in scallions, serrano chile, and lemon zest and sauté until softened.
- Add leeks and fennel and cook until slightly tender.
- Pour in water or vegetable broth and bring to a gentle simmer.
- Add cannellini beans and snap peas and cook until nearly tender.
- Stir in English peas, spinach, and white miso and simmer briefly until greens wilt.
- Season with salt and fresh lemon juice.
- Serve hot topped with fennel fronds or pesto if desired.
Notes
- Do not overcook the vegetables to maintain bright color and texture.
- Wash leeks thoroughly to remove grit.
- Add delicate greens at the end of cooking.
- Stir miso in during the final minutes to preserve flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg