Spring Minestrone Verde With Pistachio Pesto

  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.
  2. Preheat oven to 350u0b0F. 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).
  3. Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse puree 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.
  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.
  5. Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
  6. Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.

olive oil, onions, leeks, celery stalks, kosher salt, pistachios, garlic, basil, parsley, olive oil, parmesan, lemon zest, kosher salt, olive oil, thyme, bay leaf, lowsodium, sugar snap peas, kale, cannellini, fresh peas, kosher salt, red pepper, countrystyle bread

Taken from www.epicurious.com/recipes/food/views/spring-minestrone-soup-with-pistachio-pesto (may not work)

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