Spring Minestrone Verde with Pistachio Pesto

Ingredients

• •¼ cup olive oil
• •2 medium onions
• •3 medium leeks
• •3 stalks celery
• •to taste Kosher salt
• •2 tablespoons raw pistachios
• •1 clove garlic
• •1 cup basil leaves
• •1 cup parsley leaves
• •⅔ cup olive oil
• •½ cup Parmesan
• •½ teaspoon lemon zest
• •to taste Kosher salt and pepper
• •1 tablespoon olive oil
• •4 sprigs thyme
• •1 leaf bay leaf
• •4 cups chicken stock
• •6 ounces sugar snap peas
• •½ bunch Tuscan kale
• •1 can cannellini beans
• •1 cup fresh peas
• •to taste Kosher salt and pepper
• •to taste Parmesan and red pepper flakes
• •4 slices country-style bread
• •toasted

Cooking Instructions

1. 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.

   8 min

2. 2.

   Preheat oven to 350°F. 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).

   8 min

3. 3.

   Pulse garlic, basil, parsley, and 1/3 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 1/3 cup oil; season with salt and pepper.

   5 min

4. 4.

   Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 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.

   15 min

5. 5.

   Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.

   2 min

6. 6.

   Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.