Description
Discover how to make a delicious Minestrone Verde soup packed with vibrant green vegetables and flavorful herbs. Perfect for a nutritious and comforting meal!
Ingredients
- 45 ml (3 tbsp) olive oil
- 1 medium sized brown onion
- 1 celery stalk
- 2 leeks
- 250 g (1 1/4 cups) chickpeas
- 200 g (1 cup) green peas
- 200 g (1 cup) sugar snap peas
- 100 g (3 1/3 oz) spinach
- 5 L (6 1/4 cups (1500 ml)) vegetable broth
- 100 g (3 1/3 oz) small tube pasta
- Salt and pepper
- 40 g (1/3 cup) pistachios
- 15 ml (1 tbsp) olive oil
- A couple of basil leaves
- Salt and pepper to taste
Instructions
- Begin by placing the pistachios into a blender or a mortar. Grind them until they are finely crushed and evenly broken down.
- Pour in the olive oil and mix them together. For a chunky texture, the current amount of oil is sufficient. If a smoother consistency is desired, incorporate more oil and continue blending until you achieve a silky texture.
- Once you’ve nearly reached the preferred consistency, adjust the flavor by adding salt and pepper, then blend briefly one more time.
- In a sizable pot, warm the olive oil over medium heat. Add the chopped onion, celery, and leeks. Season with salt and cook for around ten minutes.
- Pour the vegetable broth into the pot and bring it to a gentle boil.
- Lower the heat, then introduce the pasta, chickpeas, green peas, sugar snap peas, and spinach. Let everything gently cook until the pasta is tender but still firm. Adjust the seasoning with salt and pepper according to taste.
- Ladle the minestrone into a bowl, garnish with spoonfuls of pistachio pesto, and top with shavings of Parmesan cheese.
