SPRING MINESTRONE VERDE WITH PISTACHIO PESTO

Spring Minestrone Verde with Pistachio Pesto image

Provided by Andy Baraghani

Yield Serves 4

Number Of Ingredients 27

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For the soffritto:
1/4 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
For the pesto:
2 tablespoons raw pistachios
1 garlic clove, chopped
1 cup (packed) basil leaves
1 cup (packed) parsley leaves with tender stems
2/3 cup olive oil, divided
1/2 cup finely grated Parmesan
1/2 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
For the 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
1/2 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 3/4-inch-thick slices country-style bread, toasted

Steps:

Make the 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.
Make the pesto:
Preheat oven to 350°F. 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 1/3 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 1/3 cup oil; season with salt and pepper.
Make the soup:
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.
Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
Do Ahead
Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.