Spring Green Minestrone with Dill and Fennel Frond Pesto
Italian

Spring Green Minestrone with Dill and Fennel Frond Pesto

Spring Green Minestrone is a beautiful monochromatic soup that features asparagus tips and white beans in a fennel-based broth.

By Chef Laura Bonicelli

asparagusBeans

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

Instructions

  1. 1

    Heat olive oil in a Dutch oven or stockpot. Add the onions, diced fennel bulb, and salt. Cook, often stirring, for 8 minutes, until tender.

  2. 2

    Add the stock. Bring up to a boil; lower heat to a simmer. While the soup is simmering, make the pesto.

  3. 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. 4

    Add the asparagus and both beans into the stock. Cook for 2 minutes. Stir in the peas; cook for 1 more minute. Serve with pesto.

Nutrition (per serving)

353

Calories

18g

Protein

34g

Carbs

17g

Fat

9g

Fiber

677mg

Sodium