Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
6
1
½
½
2
4
2
1
½
1½
½
2
Need to make a substitution?
Preparation
Step 1
Heat 2 Tbsp. oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10–15 minutes.
Step 2
Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
Step 4
While pasta is cooking, process parsley and remaining 4 Tbsp. oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.