Minestrone Verde

Ingredients:

For the soup:

2 tablespoons olive oil

4 to 6 scallions, sliced (or 1 small onion, diced)

3 stalks celery, sliced

3 cloves garlic, minced or grated

6 cups water

4 cups vegetable stock

Splash of white wine (optional)

1 cup (3 ounces) frozen, or canned and drained, lima beans (or substitute white beans or more peas)

10 stalks asparagus, preferably thin, woody ends discarded, sliced into 1-inch pieces

1 1/2 cups (about 4 ounces) small pasta, such as ditalini, mini farfalle or orzo

1 cup (2 ounces) green peas, fresh or frozen

Fine salt

Freshly cracked black pepper

For the pesto:

1 bunch (1 1/2 ounces) fresh parsley, dill or basil, leaves and tender stems, or a blend, plus a few extra sprigs for garnish

1 1/2 ounces plant-based Parmesan-style cheese, grated

1/4 cup olive oil, plus more as needed

Instructions:

1. Make the soup: Set a large Dutch oven or another heavy-bottomed pot with a lid over medium-high heat, 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.

2. Add the water, stock and lima beans and cover the pot. Increase the heat to high and bring to a boil. Uncover and add the asparagus and pasta and return the soup to a boil. Cook until the pasta and asparagus are al dente, 5 to 8 minutes. Decrease the heat to low and add the peas and season to taste with salt and pepper. Keep the soup warm until ready to serve.

3. Make the pesto: In the bowl of a food processor, combine the herbs, Parmesan and olive oil and process until smooth, adding a bit more olive oil, if needed.

4. To serve, ladle soup into bowls and top each with 1 to 2 tablespoons of the pesto. Garnish with the reserved herbs and serve hot.