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
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.