Spring Minestrone Soup With Homemade Pesto

Hearty, plant-powered goodness that comes together in just 20 minutes.

Ingreadient

For Soup

• 2 Tbsp. olive oil
• 2 leeks (white and light green parts only), sliced into 1/4-in.-thick half-moons
• 1 small bulb fennel (fronds reserved), bulb cored and cut into 1/4-in. pieces
• kosher salt
• pepper
• 3 1/2 Tbsp. low-sodium vegetable base
• 1 lb. asparagus, trimmed and cut into 1/2-in. pieces
• 8 oz. green beans, sliced into 1/4-in. rounds
• 4 oz. sugar snap peas, strings removed and cut into thirds
• 1 15-oz. can cannellini beans, rinsed

For Pesto

• 1 c. fresh dill
• 1 c. reserved fennel fronds
• 1/4 c. cashews
• 2 oz. Parmesan, grated
• 2 cloves garlic
• 3 Tbsp. fresh lemon juice
• 1/4 c. olive oil

Direction

1. Heat olive oil in Dutch oven on medium-low. Add leeks, fennel, and 1/4 tsp. kosher salt and cook, covered, stirring occasionally, until just tender, 8 min.
2. Add vegetable base and 8 cups water and bring to a boil, then reduce heat and simmer while making pesto.
3. Make pesto: In blender, puree dill, reserved fennel fronds, cashews, Parmesan, garlic, and lemon juice until smooth. With motor running, slowly add 1/4 cup olive oil.
4. To soup, add asparagus, green beans, sugar snap peas, and cannellini beans and simmer until just tender, 4 min. Serve pesto on soup.