Snap Pea Minestrone Verde
Snap Pea Minestrone Verde
© Chef Laura Bonicelli
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...
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)
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.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.