Prep time: 25-30 minutes
Cook time: 15 minutes
Kitchens all over Italy prepare this fresh simple soup to celebrate the arrival of spring.
This nutrient rich soup promotes good gut health.
1/4 cup good olive oil
2 white onions , finely chopped
3 leeks, white & pale green parts only, finely chopped
3 celery stalks, finely chopped
sea salt to taste
3 tbsp. raw pistachios
1 cup basil leaves
1 garlic clove
1 cup fresh parsley leaves
2/3 cup extra virgin olive oil
1/2 cup grated parmesan, or nutritional yeast
1/2 tsp. lemon zest (organic lemon)
freshly ground pepper
1 tbsp. olive oil
1 bay leaf
4 cups homemade vegetable or chicken broth
6 oz sugar snap peas, trimmed and cut on the diagonal
2 cups kale, ribs and stems removed
1 cup shelled fresh peas
1 lb pods
1 cup cannellini beans (soaked overnight, or canned and rinsed)
shaved parmesan and crushed red pepper (for serving)
4-8 3/4 inch sliced country style bread, toasted , Against the Grain ,GF Baguette
Heat oil in a large pan over medium- high heat, add onions, celery and leeks. Stir often until soft but not browned. Season with salt and pepper. (this can be made a day ahead)
Add pistachios to small skillet, over medium heat, and toast until golden brown, about 4-6 minutes.
Crush some of the nuts, so size varies in the pesto.
In a food processor, pulse garlic, parsley, basil and 1/3 cup olive oil, until a course puree forms.
Place in a bowl and mix in parmigiana, lemon zest, 1/3 cup remaining oil, and crushed pistachios
Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and soffritto, stirring often, until fragrant, about 2 minutes.
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.
Serve soup with some shaved parmigiano, crushed red pepper flakes, pesto and toasted bread.