Spring Minestrone Verde With Pistachio Pesto Food
SPRING MINESTRONE VERDE WITH PISTACHIO PESTO
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
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.
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SPRING MINESTRONE VERDE WITH PISTACHIO PESTO - BON APPéTIT
From bonappetit.com
4/5 (10)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
- 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.
- 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.
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