SPRING MINESTRONE

1 tsp coriander seeds

1 tsp fennel seeds

1/2 tsp black peppercorns

1/4 tsp dried rosemary

1/4 cup extra virgin olive oil

6 garlic cloves, thinly sliced

6 Spring onions

1 lemon, zested and juice included

2 leeks, sliced

1 fennel bulb, halved and thinly sliced

1 Litre vegetable stock

1 can cannellini beans, rinsed

Good pinch Sea salt

1 cup peas

1 Tbsp miso paste

Fresh fennel fronds

Grind the coriander and fennel seeds and peppercorns in a mortar and pestle.  Heat oil, add garlic and ground spices.  Heat for approx 2 minutes, add garlic and stir often until garlic is soft and crisp. 

Add spring onions, lemons, leeks and fennel, stirring until softened.

Pour in vegetable stock, add cannellini beans, bring to a simmer. 

Stir occasionally  until vegetables are tender.

Add salt, peas and miso paste and cook for a further 5 minutes.

Divide soup among bowls and serve with fresh crusty bread and additional fennel fronds.