Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 large leeks, white and light green parts only, sliced (300g)
  • 1 fennel bulb, small diced (200g)
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 6 cups high-quality vegetable or chicken bone broth
  • 1 can (15oz/425g) Cannellini beans, drained and rinsed
  • 1 cup (150g) Ditalini or small shell pasta
  • 1 Parmesan rind
  • 1 bunch asparagus, woody ends removed, cut into 1-inch pieces (250g)
  • 1 medium zucchini, quartered and sliced (200g)
  • 1 cup (150g) fresh or frozen peas
  • 2 cups (60g) baby spinach or chopped kale
  • 1 cup (30g) fresh basil leaves
  • 1/2 cup (60g) toasted shelled pistachios
  • 1/4 cup (25g) grated Pecorino Romano or Parmesan
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp black pepper

Instructions:

  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the sliced leeks, fennel, and kosher salt. Sauté for 8–10 minutes until softened and translucent.
  2. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the broth and add the Parmesan rind. Bring to a boil, then add the ditalini pasta and Cannellini beans. Reduce heat and simmer for 8 minutes, or until pasta is just before al dente.
  4. While the soup simmers, prepare the pesto. Combine basil, pistachios, grated cheese, and lemon juice in a food processor. Pulse while slowly drizzling in 1/2 cup of olive oil until emulsified.
  5. Add the asparagus, zucchini, and peas to the soup pot. Simmer for 3-5 minutes until the vegetables are tender-crisp and bright green.
  6. Stir in the spinach until wilted. Remove the Parmesan rind. Season with black pepper and additional salt if needed. Serve immediately with a generous swirl of the pistachio pesto.