Name: Green Minestrone
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided; 1 leek, white and pale-green parts only, chopped; 1/2 small fennel bulb, finely chopped; 1/2 small yellow onion, finely chopped; 2 celery stalks, thinly sliced; 4 cups low-sodium vegetable or chicken broth; 2 small carrots, peeled, thinly sliced lengthwise on a mandoline; 1 cup fresh shelled peas or fava beans (from about 1 pound pods) or frozen; Kosher salt, freshly ground pepper; 1/2 cup fregola, ditalini, or other tiny pasta; 1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves; 1/2 shallot, finely chopped; 2 red pearl onions or 1/4 small red onion, thinly sliced; Shaved Parmesan (for serving)

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Green MinestroneChristina Holmes

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

Recipe notes

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