I cooked this soup for dinner tonight. It really looked good when I came across this recipe for Green Minestrone in the June 2014 issue of Bon Appetit. We usually don’t cook their recipes since it takes a little more time to do them but this one did not seem too difficult – and it wasn’t.
Start by heating 2 tablespoons of olive oil in a large heavy pot over medium heat. Cook 1 chopped leek, 1 finely chopped fennel bulb, 1 finely chopped yellow onion, and 4 thinly sliced celery stalks, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add 8 cups of chicken broth and bring everything to a boil. Once it is boiling, reduce the heat and simmer until vegetables are just tender, about 10-15 minutes.
Add 4 thinly sliced (lengthwise) carrots and 1 cup fresh or frozen peas. Simmer until carrots are just tender, about 5 minutes. Season with salt and pepper.
When you are ready to eat the soup, cook 1/2 cup of ditalini pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain. Add some pasta to each soup bowl and top with the soup.
While pasta is cooking, process 1 1/2 cups of parsley and 4 tablespoons oil in a food processor to create a coarse paste. Transfer to a small bowl, and mix in 1 finely chopped shallot. Season the pesto with salt and pepper. Serve soup topped with pesto, 1/4 cup of thinly sliced red onions, and Parmesan.