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Spring Minestrone Verde with Pistachio Pesto

Andy Baraghani
  • minutes
  • Serves 4

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