Seasonal Recipes

Minestrone Soup

Serves 4 very hungry people 
Soffritto

¼ cup olive oil
2 medium onions, finely chopped
2 leeks, white and pale-green parts only, finely chopped
3 celery stalks, finely chopped
seasalt
Pesto
2 tablespoons raw pistachios
1 garlic clove, chopped
1 cup (packed) basil leaves
1 cup (packed) parsley leaves with tender stems
 cup olive oil, divided
½ cup finely grated Parmesan
½ teaspoon finely grated lemon zest
seasalt, freshly ground pepper
Soup And Assembly
1 tablespoon olive oil
4 sprigs thyme
1 bay leaf
4 cups vegetable or chicken broth or water
500gm Broadbeans, trimmed, sliced in half crosswise
½ bunch small Tuscan kale, ribs and stems removed, leaves torn
100 gm cooked cannellini (white kidney) beans
1 cup frozen peas, thawed
sea salt, freshly ground pepper
Thinly shaved Parmesan and crushed red pepper flakes (for serving)
thick slices white sourdough bread, toasted

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 180°. 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.