SPRING MINESTRONE VERDE WITH PISTACHIO PESTO

INGREDIENTS

For the soffritto:

4 tabelspoons olive oil

1 onion, finely chopped

2 medium leeks, finely chopped

2 celery stalks, finely chopped

Sea 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, stems removed, leaves torn

2 cups cooked cannellini (white kidney) beans

1 cup shelled fresh peas or frozen peas, thawed

Kosher salt, freshly ground pepper

Thinly shaved Parmesan and crushed red pepper flakes

4 3/4-inch-thick slices country-style bread, toasted

PREPARATION

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 soffritto, stirring often, until fragrant, about 2 minutes. 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.

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