Name: Spring Minestrone Verde with Pistachio Pesto
Yield: 4 Servings
Ingredients: ¼ 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; 2 tablespoons raw pistachios; 1 garlic clove, chopped; 1 cup (packed) basil leaves; 1 cup (packed) parsley leaves with tender stems; ⅔ cup olive oil, divided; ½ cup finely grated Parmesan; ½ teaspoon finely grated lemon zest; Kosher salt, freshly ground pepper; 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; ½ 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 ¾-inch-thick slices country-style bread, toasted (optional)

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Alex Lau

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

Recipe notes