Go green this spring
The idea for a spring green spin on minestrone came to me after reading about minestras and pasta e fagioli, and the muddled definitions of soups and stews in Italian and other cuisines.
I thought a soup full of green vegetables and herbs would be just the kind of meal I'd like on a cool night in spring.
The pesto, which is stirred in just before serving, turns the broth as green as spring grass, and can be made a day ahead.
MINESTRONE VERDE
Serves: 4-6
FOR THE SOUP 3 thick slices of bacon or salt pork, diced (see vegetarian variation)
4 to 6 scallions, sliced 3 stalks celery, sliced
3 cloves garlic, minced or finely grated
6 cups (1.5 L) water
4 cups (1 L) low-sodium vegetable stock
1 cup (250 mL) frozen, or canned and drained, lima beans 10 stalks thin, asparagus, woody ends preferably discarded, chopped into 1-inch (2.5-cm) pieces
1 1/2 cups/4 oz (375 mL/125 g) small pasta, such as ditalini, mini farfalle or orzo
1 cup (250 mL) green peas, fresh or frozen
Fine salt
Freshly cracked black pepper FOR THE PESTO 1 bunch (1 1/2 oz/42 g) fresh parsley, dill or basil, leaves and tender stems, or a blend, plus a few sprigs for garnish
1 1/2 oz (42 g) Parmesan cheese, grated
1/4 cup (60 mL) olive oil, plus more as needed
MAKE THE SOUP
Set a large Dutch oven (or other heavy-bottomed pot with a lid) over medium heat, and add the bacon or salt pork, if using. Cook, stirring, until the fat has rendered and the pork is browned and crisp around the edges, about 5 minutes.
Increase the heat to medium-high, stir in the scallions and celery, and cook, stirring, until tender and just beginning to brown, about 3 minutes. Stir in the garlic and cook just until it becomes fragrant, about
30 seconds.
Add water, stock and lima beans and cover the pot. Increase heat to high and bring to a boil. Then add asparagus and pasta, and return the soup, uncovered, to a boil. Cook until pasta and asparagus are al dente, 5-8 minutes.
Decrease heat to low, add peas and season to taste with salt and pepper. Keep soup warm until ready to serve.
MAKE THE PESTO
In the bowl of a food processor, preferably mini, combine herbs, Parmesan and olive oil, and process until smooth, adding more olive oil if needed.
Ladle soup into bowls and top with 1-2 tbsp (15-30 mL) pesto. Garnish with reserved herbs and serve hot. Leftovers can be refrigerated for up to 4 days.
n Variation: For a vegetarian version, omit bacon and instead heat 2 tbsp (30 mL) of oil until it shimmers. Add 1/4 tsp (1 mL) of salt to scallions and celery, then proceed with the rest of the recipe.