For the Soup:
1/4 cup Pompeian Organic Robust Extra Virgin Olive Oil, plus more for serving
2 small shallots, thinly sliced
2 garlic cloves, thinly sliced
48-ounces chicken or vegetable broth
1-2 parmesan rinds (optional)
1 cup ditalini pasta, or another smaller pasta shape
1 cup chickpeas, drained and rinsed
1 cup green beans, 1-inch pieces
1 cup peas (frozen works)
2 small zucchini, cut lengthwise, and then sliced into half moons
4-6 kale leaves, ribs removed, and roughly chopped
1/2 lemon, juiced
Grated Parmesan cheese, for serving
For the Pesto:
2 cups fresh basil, no stems
1/4 cup toasted pine nuts or walnuts
2 large garlic cloves
1/2 cup Pompeian Organic Robust Extra Virgin Olive Oil
1/2 cup parmesan cheese, grated
Kosher salt to taste
- In a large soup pot or Dutch oven, warm the Pompeian Organic Robust Extra Virgin Olive Oil over medium heat. Add the shallots, season with salt and pepper and cook for about five minutes until softened. Add the garlic and cook for another two minutes. Add the stock, and parmesan rinds if using, and bring to a simmer. Stir in the pasta and cook according to the package instructions for al dente. In the meantime, make your pesto.
- For the pesto, pulse together basil, nuts, and garlic in a food processor until finely minced. With motor running, drizzle in Pompeian Organic Robust Extra Virgin Olive Oil until smooth. Add parmesan cheese, pulsing until combined.
- When the noodles are cooked, add in the chickpeas, green beans, peas, and zucchini. Cook for about 5 minutes until the green beans and zucchini have lost a bit of their crunch, but are not soft. Add in the kale and cook for another 1-2 minutes. Stir in the lemon juice, taste and season with more salt and pepper.
- Divide soup among bowls, and top with a spoonful of pesto, some grated parmesan cheese and a good drizzle of Pompeian Organic Robust Extra Virgin Olive Oil.