Minestrone Verde

Name: Minestrone Verde
Ingredients: 1 cup coarsely chopped fresh basil (from about 3 bunches); 2 tablespoons shredded Parmigiano-Reggiano cheese; 1 tablespoon pine nuts; 1 garlic clove, chopped; 2 tablespoons extra-virgin olive oil, divided; 2 cups thinly sliced leeks; 2 small zucchini, sliced into half-moons; 4 cups unsalted chicken stock; 8 ounces refrigerated tortellini; 3 cups coarsely chopped fresh baby spinach (about 3 oz.); 1 cup frozen green peas, thawed; 1 teaspoon fresh lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper

14 ingredients

4 steps

Ingredients

1 cup coarsely chopped fresh basil (from about 3 bunches)
2 tablespoons shredded Parmigiano-Reggiano cheese
1 tablespoon pine nuts
1 garlic clove, chopped
2 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks
2 small zucchini, sliced into half-moons
4 cups unsalted chicken stock
8 ounces refrigerated tortellini
3 cups coarsely chopped fresh baby spinach (about 3 oz.)
1 cup frozen green peas, thawed
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

1

Process basil, cheese, pine nuts, and garlic in a food processor until finely chopped. Add 1 1/2 tablespoons oil; process until very finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.
2

Heat remaining 1 1/2 teaspoons oil in a medium Dutch oven over medium. Add leeks; cook, stirring often, until softened, about 6 minutes. Stir in zucchini; cook, stirring occasionally, until zucchini is just tender but not browned, about 4 minutes. Add chicken stock, and increase heat to medium-high. Bring to a boil; reduce heat to medium-low, and simmer 8 minutes.
3

Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than package directions, omitting salt and fat. Drain.
4

Add tortellini, spinach, and peas to soup. Cook until spinach is wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup evenly into 4 bowls. Top each serving with pesto, and sprinkle evenly with pepper.