Spring Minestrone Verde with Pistachio Pesto
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Ingredients
4 SERVINGS
¼
2
3
3
2
1
1
1
⅔
½
½
1
4
1
4
6
½
1
1
4
Preparation
SOFFRITTO
Step 1
Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes. Season with salt.
Step 2
Do Ahead: Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
PESTO
Step 3
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
Step 4
Pulse garlic, basil, parsley, and ⅓ cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining ⅓ cup oil; season with salt and pepper.
SOUP AND ASSEMBLY
Step 5
Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and ½ cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
Step 6
Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
You can read Full Here : https://www.bonappetit.com/recipe/spring-minestrone-verde-with-pistachio-pesto
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