Spring Minestrone with Caramelized Garlic Broth

Prep: 15 mins

Cook: 60 mins

Difficulty: Easy

Servings: 4 Servings

It’s a strange spring, in more ways than one. While parts of the country are experiencing late-season snow, many areas are being blessed with warm, sunshine-filled days. Here in Brooklyn, light jackets are coming off the bench to relieve their heavier counterparts, windows are being cracked open, and trees are beginning to bud. One of the cardinal rules of food writing is don’t lead with the weather, but here I am doing it, in part because I find the weather so affecting and in part because this is one of my favorite times of the year to eat: The mood (especially this year, in these times) is still for comfort, while the array at the market is getting greener and greener and sweeter and sweeter.

Ingredients

1 head garlic
1 medium yellow onion
1 medium fennel bulb with fronds
2 medium or 4 small leeks
6 tablespoons extra-virgin olive oil, divided
1 bay leaf
8 cups water
2 3/4 teaspoons kosher salt, divided
1 medium lemon
1 (15-ounce) can white beans, such as cannellini or Great Northern
1 cup fresh or frozen green peas
Freshly ground black pepper
Large handful pea shoots, for serving (optional)
Freshly grated Pecorino Romano cheese, for serving (optional)

Instructions

Halve 1 head garlic down its equator to expose all the cloves. Quarter 1 medium yellow onion (do not peel). Coarsely chop 1/4 cup fennel fronds. Quarter 1 fennel bulb, then cut the core out of each piece. Set aside the core and the outermost layer of each piece. Thinly slice the remaining fennel.
Coarsely chop the dark green parts from 2 medium or 4 small leeks until you have 2 cups, then rinse thoroughly. Halve the light green and white parts of the leeks lengthwise, then slice crosswise into 1/2-inch wide half-moons. Place in a medium bowl, cover with cool water, and swish vigorously with your hands to loosen any dirt; set aside.
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat until shimmering. Add the garlic and onion pieces cut-side down and cook until dark golden brown, flipping the onion halfway through so that it browns on both cut sides, about 5 minutes total. Add the fennel core and outer layer, the dark green leek parts, 1 bay leaf, and 8 cups water. Bring to a boil over high heat.
Reduce the heat to maintain a simmer, then cover partially, leaving a crack for steam to escape. Simmer until the broth is browned and fragrant, 30 to 40 minutes. Meanwhile, finely grate the zest of 1 medium lemon, then cut the lemon into wedges. Drain and rinse 1 can white beans. Heat the remaining 4 tablespoons olive oil in a large pot over medium heat until shimmering. When it shimmers, add the sliced fennel and cook, stirring frequently, until just beginning to brown, about 5 minutes. Carefully lift the light green and white parts of the leeks from the water, being careful to leave the grit in the bottom of the bowl, and add them to the pot. Add the lemon zest and 1 teaspoon kosher salt and cook, stirring occasionally, until the leeks are soft, 7 to 10 minutes. Remove from the heat.
When the broth is ready, strain through a fine-mesh strainer set over the pot of leeks; discard the solids in the strainer. Add the beans and remaining 1 3/4 teaspoons kosher salt to the soup, bring to a gentle simmer, and cook 10 minutes. Add 1 cup green peas and simmer for 5 minutes more. Remove from heat and stir in the fennel fronds.
To serve, ladle the soup into bowls and season generously with freshly ground black pepper. Top with a small handful of pea shoots and grated Pecorino cheese, if using. Serve with the lemon wedges.