Minestrone Verde Food

SPRING MINESTRONE VERDE WITH PISTACHIO PESTO

Spring Minestrone Verde with Pistachio Pesto image

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Provided by Andy Baraghani

Categories Bon Appétit Bean Soup/Stew Spring Pistachio Basil Sugar Snap Pea Kale Parmesan Dinner Peanut Free Soy Free

Yield Serves 4

Number Of Ingredients 27

Ingredients

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.

MINESTRONE VERDE

Minestrone Verde image

I can't say enough about this minestrone: it is light enough for summer fair, in fact great on the patio. It is most quick, very attractive, containing lots of flavors. It has no cholesterol, is low in fat, and delivers lots of fiber, vitamins, and mineral. With a foccacia and a dry white, this caps a busy day with civilized luxury. I picked the receipt from the BEAN EDUCATION & AWARENESS NETWORK

Provided by Vic17460

Categories Beans

Time 23m

Yield 1 1/2 cups each serving, 8 serving(s)

Number Of Ingredients 14

Ingredients

6 cups reduced-sodium vegetable broth
1 large onion, sliced thin
1/2 cup pasta shells (I use small elbow roni)
1 (15 ounce) can kidney beans or 1 1/2 cups cooked dry-packaged kidney beans, rinsed,and drained
1 (15 ounce) can great northern beans or 1 1/2 cups cooked dry packaged great northern beans, rinsed,and drained
1 sliced zucchini
1 1/2 cups small broccoli florets
1 1/2 cups cut asparagus, cut into 1-inch pieces (optional)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
2 cloves garlic, minced
pepper
shredded parmesan cheese (on the table)

Steps:

Heat vegetable broth and onion to boiling in large saucepan.
Add pasta; reduce heat and simmer covered, 5 minutes.
Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
Stir in herbs and garlic; if you use salt to season, this is the time, also pepper.
Serve in bowls with a small plate of shredded Parmesan.

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