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Spring Minestrone

by Aliza Abarbanel
springneeds review
Source: https://www.bonappetit.com/story/green-minestrone?utm_campaign=likeshopme&client_service_id=31182&utm_social_type=owned&utm_brand=epi&service_user_id=1.78e+16&utm_content=instagram-bio-link&utm_source=instagram&utm_medium=social&client_service_name=healthyish&supported_service_name=instagram_publishing

Ingredients

produce
  • snap peas
  • fennel
  • baby spinach
  • english peas
  • fennel fronds(chopped)
  • scallions
  • 1/2serrano chile
  • lemon zest
  • leeks
  • garlic
protein
  • cannellini beans
pantry staple
  • coriander seeds
  • 1 tbspwhite miso
  • fennel seeds
  • ground pepper
other
  • 6 cupswater

Instructions

  1. Sauté garlic with ground pepper, coriander seeds, and fennel seeds.
  2. Add scallions, half a serrano chile, and a few strips of lemon zest.
  3. Once the scallions are softened and slightly charred, add six cups of water to create a broth.
  4. Add leeks, snap peas, and cannellini beans to the broth.
  5. Simmer the vegetables until just tender.
  6. Add baby spinach and English peas along with a tablespoon of white miso.
  7. Top with chopped fennel fronds before serving.

My notes

The vegetables shrink as they cook, but the recipe maintains a high broth to mix-ins ratio. Topping with chopped fennel fronds is recommended for maximum spring vibes.