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

SOFFRITTO

¼

cup olive oil

2

medium onions, finely chopped

3

medium leeks, white and pale-green parts only, finely chopped

3

celery stalks, finely chopped

Kosher salt

PESTO

2

tablespoons raw pistachios

1

garlic clove, chopped

1

cup (packed) basil leaves

1

cup (packed) parsley leaves with tender stems

⅔

cup olive oil, divided

½

cup finely grated Parmesan

½

teaspoon finely grated lemon zest

Kosher salt, freshly ground pepper

SOUP AND ASSEMBLY

1

tablespoon olive oil

4

sprigs thyme

1

bay leaf

4

cups low-sodium chicken stock or water

6

ounces sugar snap peas, trimmed, sliced in half crosswise

½

bunch small Tuscan kale, ribs and stems removed, leaves torn

1

14.5-ounce can cannellini (white kidney) beans, rinsed

1

cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

Kosher salt, freshly ground pepper

Thinly shaved Parmesan and crushed red pepper flakes (for serving)

4

¾-inch-thick slices country-style bread, toasted

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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