Green Minestrone Soup
From a Plated recipe!
8 ounces leeks
6 ounces escarole
6 ounces pencil asparagus
1/8 ounce fresh chives
1 can white beans
1 cup pearl onions
32 ounces vegetable stock
1 cup peas
1/2 cup shredded Parmesan cheese
2 tablespoons pesto
1 parchment paper
olive oil
water
kosher salt
black pepper
12" large pot
baking sheet
Prepare Ingredients - Preheat oven to 375[degrees]F. Trim and discard dark green tops of leeks. Halve lengthwise, then cut crosswise into ¼-inch slices. Place in a bowl of cold water and allow dirt to sink to bottom. Rinse remaining produce. Tear escaroleleaves into bite-size pieces. Trim wood ends of asparagusand cut into 1-inch pieces. Thinly slice chives. Drain white beans and rinse.
Sauté Vegetables - Heat 2 tablespoons olive oil in a large pot over medium heat. Drain leeks. When oil is shimmering, add pearl onions, leeks, and asparagus and sauté until softened, 5-7 minutes.
Simmer Soup - Add vegetable broth and white beans to pot with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors are melded, about 6 minutes. Add peas and escarole and cook until bright green, about 2 minutes more. Remove pot from heat.
Prepare Parmesan Crisps - While soup simmers, arrange Parmesan in 4 piles, about 1½-inches wide, on a parchment-lined baking sheet.
Bake Parmesan Crisps - Transfer Parmesan to oven and bake until golden and crisp, about 8 minutes. Remove and using a spatula, immediately loosen carefully from parchment paper and set aside to cool until ready to use.
Plate Soup - Add pesto and chives to pot with soup and stir to combine. Taste and add salt and pepper as needed. Enjoy minestrone soup with Parmesan crisps alongside for a good crunch.
