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Credit: Photography by Joseph De Leo

Recipe Summary test

Servings:
4
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Ingredients

Pesto
Soup

Directions

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

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  • For the soup, in a large soup pot or Dutch oven with a lid, heat the olive oil, two turns of the pan, over medium. Add the leeks, celery, fennel, onion and garlic; season with salt and pepper. Partially cover and cook the vegetables, stirring occasionally, until softened, 6 to 7 minutes. Add the asparagus, peas, fava beans and haricot verts; cook, stirring often, until the vegetables 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 to 6 minutes; season, then discard the rind.

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

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