Green Minestrone with Pesto

Instructions

1. Toast the Nuts

   3 min hands-on

   • Place a dry frying pan over medium heat.
   • Add the mixed nuts and toast until golden and fragrant, stirring occasionally.
   • Remove from the pan and set aside to cool.

2. Prepare Vegetables

   6 min hands-on

   • Trim asparagus and slice into bite-sized pieces.
   • Roughly chop spinach leaves.
   • Peel and finely mince garlic cloves.
   • Zest and juice lemons, keeping zest and juice separate.

3. Cook Base Broth

   2 min hands-on7 min waiting

   • Heat olive oil in a large saucepan over medium heat.
   • Add most of the minced garlic and cayenne pepper, sauté for 1 minute.
   • Pour in vegetable broth and bring to a gentle boil.
   • Stir in parmesan rind, pinto beans, and pasta.
   • Season lightly with salt and simmer for 6-8 minutes, stirring occasionally.

4. Make Herby Nut Pesto

   5 min hands-on

   • In a food processor, combine toasted nuts, reserved garlic, basil leaves, and lemon zest.
   • Blitz until finely ground.
   • Gradually drizzle in olive oil while blending until smooth.
   • Stir in grated parmesan and season with salt and pepper.

5. Finish Soup

   1 min hands-on3 min waiting

   • Add asparagus to the simmering soup and cook for 1-2 minutes.
   • Stir in spinach and soybeans, cook for another 2 minutes.

6. Season and Serve

   3 min hands-on

   • Remove parmesan rind from the soup.
   • Stir in lemon juice and adjust seasoning with salt and pepper.
   • Ladle soup into bowls and swirl in herby nut pesto.
   • Sprinkle with remaining grated parmesan.
   • Cooking tips:
   • To achieve a silky texture, avoid overcooking the pasta and vegetables; they should retain a slight bite.
   • Stir frequently while simmering to evenly cook the pasta and prevent it from clumping.
   • For a spicier kick, increase the cayenne pepper or add a pinch of red pepper flakes to the pesto.
   • The parmesan rind adds depth of flavor—don’t skip it! If unavailable, substitute with a small chunk of parmesan cheese.
   • Store leftover pesto in an airtight container in the fridge for up to 5 days; it can also be frozen for longer storage.