Spring Minestrone, Fresh Verde, & Pistachio Pesto

Updated: May 15, 2019

Season: Spring

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.


Serves 8

Sofritto

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


Pesto

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)

sea salt

freshly ground pepper


Soup 

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)


Optional

4-8 3/4 inch sliced country style bread, toasted , Against the Grain ,GF Baguette


Soffrito

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)


Pesto

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.

©2018 by Laurie Richardone

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