Dinner: Spring Minestrone Verde with Pistachio Pesto

Recipe by Andy Baraghani Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Ingredients

1/4 cup olive oil
2 medium onions, finely chopped
3 medium leeks, white and pale-green parts only, finely chopped
3 celery stalks, finely chopped
Kosher salt

Instructions

Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6 –8 minutes. Season with salt.

Reviews


Add a review for Spring Minestrone Verde with Pistachio Pesto

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now