Green Minestrone

Green Minestrone
Green Minestrone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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 lb. pods) or frozen

  • Kosher salt and freshly ground black 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)

Directions

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. Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup. 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.

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