Spring Minestrone Verde with Pistachio Pesto

Holy taste buds! This is one of the most delicious soups I have ever made. Unless I just really was craving greens, there’s something about the pesto on top in particular that is a show stopper. Will be adding this to my monthly repertoire.

INGREDIENTS

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 (optional)

RECIPE PREPARATION

Soffritto

• 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.

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

Pesto

• 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).

• 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

• 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.

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