Traditional minestrone goes all green for spring. Just before serving, top each bowl with a spoonful of vibrant pesto for a big hit of herb flavor.
Allergen Note: Contains: milk, eggs, tree nuts.
Trim and chop the white and light green parts of 1 leek, and rinse well under cool water (you should have about 1½ cups). Trim the sugar snaps and cut them into thirds. Trim the asparagus, snapping off any woody ends, and cut it into bite-size pieces. Rinse and drain the beans.
In a saucepan over medium heat, warm 2 tablespoons olive oil. Add the chopped leek and sauté until tender, about 7 minutes. Add the broth, beans, 2 teaspoons salt, and a generous grind of pepper, and bring to a boil. Add the sugar snaps and asparagus, turn down the heat, and simmer until the sugar snaps and asparagus are just tender, 5 to 8 minutes.
Remove from the heat and stir in the juice of ½ lemon. Taste and adjust the seasoning as needed. If the soup needs more liquid, loosen with water.
Ladle the minestrone into bowls and top with spoonfuls of the pistachio pesto. Grind with pepper and serve warm.
Depending on seasonality, you may receive sugar snap peas, English peas in the pods, or in some cases, frozen English peas. If you receive English peas in the pods, shell the peas, and continue with the recipe. If you receive frozen peas, use 1 cup frozen peas. The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.