Green Minestrone

Ingredients

• •6 tablespoons olive oil, divided
• •1 whole leek, white and pale-green parts only, chopped
• •½ whole small fennel bulb, finely chopped
• •½ whole small yellow onion, finely chopped
• •2 stalks celery stalks, thinly sliced
• •4 cups low-sodium vegetable or chicken broth
• •2 whole small carrots, peeled, thinly sliced lengthwise on a mandoline
• •1 cup fresh shelled peas or fava beans (from about 1 pound pods) or frozen
• •to taste Kosher salt, freshly ground pepper
• •½ cup fregola, ditalini, or other tiny pasta
• •1½ cups fresh flat-leaf parsley leaves
• •½ whole shallot, finely chopped
• •2 whole red pearl onions or 1/4 small red onion, thinly sliced
• •to taste Shaved Parmesan

Cooking Instructions

1. 1.

   Heat 2 tablespoons oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.

   20 min

2. 2.

   Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.

   5 min

3. 3.

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.

   10 min

4. 4.

   While pasta is cooking, process parsley and remaining 4 tablespoons oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.

   5 min