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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
