Green Minestrone

A vibrant, garden-forward soup layered with tender greens, herbs, and a light, flavorful broth that feels both nourishing and fresh.

Serves: 4
Time: 35 minutes

You’ll need
2 tbsp olive oil
4 cloves garlic, thinly sliced
1 bunch scallions, chopped
1 leek, sliced (white and light green parts)
1 fennel bulb, thinly sliced
1 tsp fennel seeds
1 tsp coriander seeds
½ tsp black pepper
½ serrano chile, thinly sliced (optional)
2 strips lemon zest
1 (15 oz) can cannellini beans, rinsed
4 cups water or vegetable broth
1 cup snap peas, sliced
1 cup green peas (fresh or frozen)
2 cups baby spinach
1 tbsp white miso
Salt, to taste

Optional add-ins
Fresh herbs (parsley, basil, or fennel fronds)
Drizzle of olive oil
Squeeze of lemon juice

Let’s Make It
Heat olive oil in a large pot over medium heat.
Add garlic, fennel seeds, coriander seeds, and black pepper. Cook until fragrant.
Stir in scallions, leek, fennel, and serrano chile if using. Cook until softened and slightly caramelized.
Add lemon zest, beans, and water or broth. Bring to a gentle simmer.
Add snap peas and cook for 3 to 5 minutes until just tender.
Stir in green peas and spinach and cook until wilted.
Whisk in miso until fully dissolved.
Taste and season with salt as needed.

Serve It With
Crusty sourdough
Simple arugula salad
Toasted whole grain bread

Pro Tip
Don’t overcook the greens. This soup is all about fresh texture and bright flavor, not softness.