Spring Minestrone Verde w/ Pistachio Pesto

Spring Minestrone Soup

Spring Minestrone Verde w/ Pistachio Pesto

Can this soup get any greener?  Spring is around the corner AND it’s been a year since I’ve started this blog.  Wow!  Time does go fast.  A lot has changed personally and professionally for me.  To say 2018 started off with a bang is an understatement.  It’s been quite a journey for me, but I’ve grown, and I am growing still.  What I’m most thankful for is my family and friends (old and new) that supported me through the journey.  I’m reminded of the song from Joe Cocker, “With a Little Help from My Friends.”  Great song.   My passion for this blog has deepened, although I needed a much-needed break to regroup and refocus. But, I’m back!!

Spring couldn’t be more apropos to talk about as it represents new life and new beginnings.  A renewal.  So, in honor of this wonderful season, I made this Spring Minestrone Verde w/ Pistachio Pesto.  It is an adaptation from Bon Appetit’s minestrone soup of the same name.  I knew I wanted to make something refreshing and green for my Spring blog post.  I don’t know about you, but I love green foods.  It signifies health and vitality.  Avocados, kale, matcha, spinach, broccoli and so on.  In this recipe, I use sugar snap peas, regular peas and Tuscan Kale.  Feel free to add your own green medley.  The star of the show in this soup is the Pistachio Pesto.  It takes an otherwise meh soup, to the next level.  Once you’ve added the pesto and topped it with shaved parmesan and crushed red pepper, you will not only have a healthy and filling soup but one with layered tangy flavors.

Oh and don't forget a good crusty bread.  Make sure you slather some pesto on the bread.  You'll want to put it on everything!

Enjoy!

 

Spring Minestrone Soup
Spring Minestrone Soup

Spring Minestrone Verde w/ Pistachio Pesto

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
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

Recipe Instructions

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 & 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.