SPRING GREEN MINESTRONE SOUP

Spring Green Minestrone Soup image

Provided by Geoffrey Zakarian

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

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Two 15-ounce cans butter beans or large white Italian beans, drained
1/4 cup extra-virgin olive oil
2 leeks, white parts only, sliced and washed thoroughly
2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
2 quarts (8 cups) vegetable or chicken stock
1 cup ditalini pasta
1 cup frozen pearl onions, defrosted and sliced in half
1/2 cup canned chopped tomatoes
8 ounces haricot vert or green beans, cut into thirds
4 cups baby spinach
1 cup fresh or frozen peas (defrosted if frozen)
1 cup fresh parsley, chopped
1 cup pesto
1 cup thinly sliced radishes
1 bunch fresh cilantro, leaves picked
1 cup sliced scallions
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan

Steps:

For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.