Green Minestrone

Ingredients for Green Minestrone

• 90ml 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

• 950ml low-sodium vegetable or chicken broth

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

• 240ml fresh shelled peas or fava beans (from about 450g pods) or frozen

• Kosher salt, freshly ground pepper

• 120ml 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)

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 colour, 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 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.