Spring Green Minestrone with Dill and Fennel Frond Pesto
Bright spring greens swim in a fragrant broth perfumed with fresh dill and topped with vibrant fennel frond pesto. This lighter take on classic minestrone celebrates the season's first tender vegetables, making it perfect for those cool April evenings when you crave something nourishing...
By Chef Laura Bonicelli
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
8 servings
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 4 thinly sliced spring green onions (white and light green parts only)
- 1 small fennel bulb (cored, diced, fronds reserved)
- 1/2 teaspoonKosher salt
- 8 cupschicken stock
- 1 cupfresh dill leaves
- reserved fennel fronds
- 1/4 cupraw cashews (toast for 60 to 7 minutes at 350º F)
- 1/2 cupgrated Parmesan cheese
- 2 clovesgarlic
- 2 tablespoonsfresh lemon juice
- 1/4 teaspoonKosher salt
- 1/4 cupextra-virgin olive oil
- 1 poundasparagus (trimmed and cut into 2-inch pieces)
- 2 cupscooked dried white beans
- 1 cupcooked French dried green beans
- 1 cupspring peas
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat olive oil in a Dutch oven or stockpot. Add the onions, diced fennel bulb, and salt. Cook, often stirring, for , until tender.
- 2
Add the stock. Bring up to a boil; lower heat to a simmer. While the soup is simmering, make the pesto.
- 3
Puree the dill, fennel fronds, cashews, Parmesan, garlic, lemon juice, and salt in a food processor or blender until smooth. With the motor running, slowly pour in the oil. Taste and adjust salt if necessary.
- 4
Add the asparagus and both beans into the stock. Cook for . Stir in the peas; cook for 1 more minute. Serve with pesto.