A lighter take on the classic minestrone.

Serves: 4

• 1 tsp. coriander seeds

• 1 tsp. fennel seeds

• 1/2 tsp. black peppercorns

• 1/4 cup extra-virgin olive oil

• 4 garlic cloves, thinly sliced

• 6 scallions, coarsely chopped

• 1/2 serrano chile, thinly sliced (optional)

•  2 2x1" strips lemon zest

• 2 large leeks, white and pale green parts only, though outer layer removed and sliced into 1/2" thick rounds

• 1 fennel, halved lengthwise, bulb and stalks thinkly sliced, fronds coarsely chopped

• 1 15.5-oz. can cannellini beans, rinsed

• 5 oz. sugar snap peas, thinkly sliced on a diagonal

• Salt

• 2 cups baby spinach

• 1 cup shelled fresh English peas or frozen peas, thawed

• 1 Tbsp. white miso

• Step 1. Coarsely grind coriander seeds, fennel seeds, and peppercorns in a mortar and pestle or spice mill. Cook oil, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, chile (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, 5–7 minutes.
• Step 2. Pour 6 cups cold water into a saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.
• Step 3. Divide soup among bowls. Top with fennel fronds.

What You'll Need