Author Notes
Big, hearty minestrones are the stuff of cold winter nights. In late spring, I lighten up this comfort dish with fresh fava beans, peas and green garlic, topping it with a light goat cheese and green pea pistou, bright with mint. - Marie Viljoen —Marie Viljoen
Test Kitchen Notes
The soup's mint, peas and favas make a very springlike soup. Next time, I would take the time to blanch and peel the favas before adding them to the soup. All the mint gives the soup a great herby freshness. The pea-mint pistou is a natural extension of the soup, tying everything together and adding an element of creamy goat cheese. - Stephanie —The Editors
Ingredients
- Green Pea Pistou
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1 cup
cooked green peas
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2.5 ounces
soft, white goat cheese
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3 sprigs
fresh mint, stalks removed
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1 tablespoon
fresh lemon juice
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salt and pepper to taste
- Late Spring Minestrone
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4
slices of pancetta
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1
shallot, finely chopped
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3
scallions, whites and greens chopped
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1
green garlic bulb, chopped, reserve the greens
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2 cups
shelled fava beans, very roughly chopped
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1 cup
shelled green peas
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4 cups
chicken broth
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1 bunch
fresh mint
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2 teaspoons
sugar
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salt and pepper to taste
Directions
- Green Pea Pistou
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In a food processor combine all the ingredients and whizz till just smooth.
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Taste, adjust seasoning, and keep aside in a bowl.
- Late Spring Minestrone
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In a saucepan, cook the pancetta till the fat starts to run. Add the shallot, scallions and chopped garlic.
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When the onion turns translucent add the beans and peas. Stir.
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Add the chicken stock, sugar and the bunch of mint.
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After five minutes at simmer add the chopped greens of the green garlic.
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After another five minutes test to see if the beans are cooked.
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If they are, add salt if you need it, as well as the lemon juice (Adding the acidic juice earlier will toughen their skins).
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Add 3 Tbsp of the green pea pistou and stir into the soup.
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Serve into bowls and top with a dollop of bright green pistou.
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