INGREDIENTS
1 cup
Basil, packed leaves
1
Bay leaf
3
Celery stalks
1
Garlic clove
3
Leeks, medium
1/2 tsp
Lemon, zest
2
Onions, medium
1 cup
Parsley leaves with, packed stems tender
1 cup
Peas, fresh
6 oz
Sugar snap peas
4
sprigs Thyme
1/2
bunch Tuscan kale, small
3
Kosher salt
1
Parmesan and crushed red pepper flakes
1 cup
Olive oil
2 tbsp
Pistachios, raw
1
thick 4 3/4-inch-thick slices Bread, country-style toasted
1/2 cup
Parmesan
4 cups
Chicken stock or water, low-sodium
1 14.5 ounce can
Cannellini (white kidney) beans, rinsed