Spring Green Minestrone | Natalie Cooks

Ingredients

• 2 tbsp olive oil
• 1 1 leek, halved lengthwise, rinsed, then thinly sliced
• 2 celery stalks, (thinly sliced)
• 3 cloves garlic, (chopped)
• 1 ½ tsp kosher salt, (divided)
• 2 tsp fennel seeds
• 2 tsp dried oregano or Italian seasoning
• Pinch of red pepper flakes (optional)
• 2 medium potatoes, (peeled and cut into small ½-inch cubes (about 10 oz, 1 ½ cups))
• 6 cups water
• 1 (15 oz) can white beans, drained and rinsed
• 1 fennel bulb, cored, halved lengthwise, thinly sliced
• 4 oz snap peas, (sliced in half (about 1 heaping cup))
• 3 cups loosely packed chopped leafy greens ( (kale, chard, spinach etc…or use 1-2 cups frozen) )
• 2 tbsp mellow white miso paste
• 1 tbsp lemon juice
• Parmesan or feta cheese, (for serving)
• Fresh dill, for topping (or any fresh herb)
• Note: ~ this recipe uses fennel and snap peas, but you could use any spring veggies you want. See “substitutions” section.