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Ingredients
- Soffritto
- 1/4 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
- 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
- Soup And Assembly
- 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, 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 3/4-inch-thick slices country-style bread, toasted
Details
Servings 4
Adapted from bonappetit.com
Preparation
Step 1
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.
Do Ahead: Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
Pesto
Preheat oven to 350°. 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 ⅓ 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 ⅓ cup oil; season with salt and pepper.
Soup And Assembly
Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and ½ cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) 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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