Snap Pea Minestrone Verde
Vibrant green snap peas and tender leeks simmer in a fragrant broth perfumed with garlic and fresh basil. This spring-forward take on classic minestrone gets richness from toasted pine nuts and a generous shower of aged Asiago, making it hearty enough for dinner yet light enough to cele...
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4 servings
Ingredients
- 1 clovegarlic (minced)
- 2 tablespoonspine nuts
- 1 cupchopped basil
- 1/4 cupgrated Asiago or Parmesan cheese
- 2 tablespoonsextra-virgin olive oil
- Maldon sea salt
- 1 tablespoonextra-virgin olive oil
- 1 cupthinly sliced leek
- 2 small zucchini (halved lengthwise and sliced into half-moons)
- 4 cupschicken stock
- 3 cupscoarsely chopped baby spinach (stemmed, if necessary)
- 1 cupcooked orzo
- 1 cupshelled snap peas (or frozen peas thawed)
- 1 teaspoonfresh lemon juice
- 1 teaspoonKosher salt
- freshly ground black pepper (to taste)
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Using a mortar and pestle, mash the garlic. Add in the pine nuts and mash. Work the chopped basil in by adding 1/4 cup at a time until mashed. Stir in the cheese and olive oil. Season with salt, to taste.
- 2
Heat the olive oil in a 4-quart saucepan over medium heat. Add the leeks and cook, stirring, until soft, about . Add in the zucchini and cook, stirring, for an additional .
- 3
Add the chicken stock to the pan. Increase the heat to medium-high. Once boiling, reduce the heat to a simmer.
- 4
Add the spinach to the soup. Cook until the spinach wilts, about .
- 5
Add the cooked orzo, peas, lemon juice, salt and pepper to the soup. Taste and adjust the seasonings.
- 6
Serve in four bowls topped with a dollop of pesto.
Chef's Notes
Copyright: Chef Laura Bonicelli