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Spring Green Minestrone

Spring Green Minestrone with Dill and Fennel Frond Pesto

© Chef Laura Bonicelli
Spring Green Minestrone is a beautiful monochromatic soup that features asparagus tips and white beans in a fennel-based broth.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course MM-Blue, Soups and Stews
Cuisine Italian
Servings 8
Calories 353 kcal

Ingredients
  

  • 2 tablespoons extra-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 teaspoon Kosher salt

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  • 8 cups chicken stock

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  • 1 cup fresh dill leaves
  • reserved fennel fronds
  • 1/4 cup raw cashews toast for 60 to 7 minutes at 350º F
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon Kosher salt
  • 1/4 cup extra-virgin olive oil

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  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 2 cups cooked dried white beans
  • 1 cup cooked French dried green beans
  • 1 cup spring peas

Instructions
 

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

Calories: 353kcalCarbohydrates: 34gProtein: 18gFat: 17gSaturated Fat: 4gCholesterol: 13mgSodium: 677mgPotassium: 892mgFiber: 9gSugar: 7gVitamin A: 728IUVitamin C: 16mgCalcium: 140mgIron: 4mg
Keyword asparagus, Beans
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