Green Minestrone
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
38
Spice
52
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided)1 small
Fennel (bulb, finely chopped)1 small
Yellow Onion (finely chopped)4 cups
Vegetable (low-sodium)1 cup
Pea (fresh shelled)Directions:
1
Heat 2 tablespoons oil in a large heavy pot over medium heat
2
Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes
3
Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes
4
Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper
5
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
6
Drain and add pasta to soup
7
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
8
Season pesto with salt and pepper
9
Serve soup topped with pesto, pearl onions, and Parmesan
10
Heat 2 tablespoons oil in a large heavy pot over medium heat
11
Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes
12
Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes
13
Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper
14
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
15
Drain and add pasta to soup
16
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
17
Season pesto with salt and pepper
18
Serve soup topped with pesto, pearl onions, and Parmesan