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 clove garlic, chopped
1 cup basil leaves
1 cup parsley leaves
2/3 cup olive oil, divided
1/2 cup finely grated Parmesan cheese
1/2 teaspoon lemon zest
Salt and pepper, to taste
Soup ingredients:
1 tablespoon olive oil
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken stock
6 oz sugar snap peas, trimmed, sliced in half crosswise
1/2 small bunch kale, remove ribs and stems, tear leaves
1 14.5 oz can cannelloni (white kidney) beans, rinsed
1 cup frozen peas, thawed
Salt and pepper, to taste
Garnish: shaved Parmesan and crushed red pepper flakes
Serve: with slices of country-style bread, toasted
Directions:
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.
Pesto
Preheat oven 350F. Toast pistachios on a rimmed baking sheet, toss once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan. Pulse garlic, parsley and 1/3 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 1/3 cup oil; season with salt and pepper.
Soup
Heat oil in a Dutch Oven over medium/high heat. Cook thyme, bay leaf and 1/2 cup of the soffritto; stir often about 2 minutes. Add stock and bring to boil. Reduce to a simmer and add sugar snap peas and cook until crisp-tender about 4 minutes. Add kale, beans and peas and cook until tender, about 3 minutes. Taste and adjust seasoning, if needed. Serve soup topped with Parmesan and a dash of red pepper flakes, with toast and pesto. Yum Yum!
*Remaining soffritto can be used with another recipe, refrigerate.
You need a food processor and Dutch Oven for this recipe
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