Categories: Soup

Ingredients

• 1 cup fresh basil leaves
• 1 cup fresh parsley tops
• 1/2 cup grated Pecorino Romano
• 1/3 cup olive oil
• 1/4 cup pistachios, toasted
• 1 lemon, zested and juiced
• 1 tsp. crushed red pepper
• Salt
• 2 tbsp. olive oil
• 2 leeks, halved and thinly sliced
• 2 celery ribs, thinly sliced
• 1 small bulb fennel, quartered, cored and thinly sliced
• 1 onion, chopped
• 4 garlic cloves, thinly sliced or chopped
• Salt and pepper
• 1 bunch thin asparagus, trimmed and sliced on an angle into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 cup shelled fresh or frozen fava beans or edamame
• 1/2 lb. thin green beans, cut into 1-inch pieces
• 1 head escarole, chopped
• 6 cups chicken stock
• Rind from Parmigiano-Reggiano

Directions

1. For the pesto, in a food processor, process the herbs, cheese, olive oil, nuts, lemon zest and juice and the crushed red pepper until smooth; season with salt and transfer to a small bowl.

2. For the soup, in a large Dutch oven with a lid, heat the olive oil over medium. Add the leeks, celery, fennel, onion and garlic; season with salt and pepper. Partially cover and cook the veggies, stirring occasionally, until softened, 6-7 minutes. Add the asparagus, peas, fava beans and beans; cook, stirring often, until the veggies begin to soften, just a minute or two. Add the escarole, stock and cheese rind. Cover, bring to a boil and cook, stirring occasionally, until the escarole wilts, 5-6 minutes; season, then discard the rind.

3. Serve the soup in shallow bowls; stir in the pesto.

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