Green Minestrone

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

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.
2. Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
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.

olive oil, only, fennel bulb, yellow onion, celery stalks, lowsodium, carrots, peas, kosher salt, pasta, parsley, shallot, red pearl onions

Taken from www.epicurious.com/recipes/food/views/green-minestrone-51235870 (may not work)