Name: Green Minestrone
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 1 leek, white and pale-green parts only, chopped; 1/2 small fennel bulb, finely chopped; 1/2 small yellow onion, finely chopped; 2 celery stalks, thinly sliced; 4 cups low-sodium vegetable or chicken broth; 2 small carrots, peeled, thinly sliced lengthwise on a mandoline; 1 cup fresh shelled peas or fava beans (from about 1 pound pods) or frozen; Kosher salt, freshly ground pepper; 1/2 cup fregola, ditalini, or other tiny pasta; 1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves; 1/2 shallot, finely chopped; 2 red pearl onions or 1/4 small red onion, thinly sliced; Shaved Parmesan (for serving)

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Green MinestroneChristina Holmes

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

Recipe information

Yield
4 servings

Ingredients

6 tablespoons olive oil, divided

1 leek, white and pale-green parts only, chopped

1/2 small fennel bulb, finely chopped

1/2 small yellow onion, finely chopped

2 celery stalks, thinly sliced

4 cups low-sodium vegetable or chicken broth

2 small carrots, peeled, thinly sliced lengthwise on a mandoline

1 cup fresh shelled peas or fava beans (from about 1 pound pods) or frozen

Kosher salt, freshly ground pepper

1/2 cup fregola, ditalini, or other tiny pasta

1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves

1/2 shallot, finely chopped

2 red pearl onions or 1/4 small red onion, thinly sliced

Shaved Parmesan (for serving)

Preparation

Step 1
Heat 2 tablespoons 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 tablespoons 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.

Nutrition Per Serving

calories 440 fat 21 g fiber 3 g

#### Nutritional analysis provided by Bon Appétit

TagsSoup Soup/Stew Main Starter Lunch Dinner Nut Free Vegetarian Simmer Food Processor Bon Appétit

Recipe notes

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