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Green Minestrone with Pistachio Pesto

Spork Foods

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Serves 4-6:
2 teaspoons extra virgin olive oil
½ brown onion, finely chopped
½ cup celery, diced
3 cloves garlic, finely chopped
1 teaspoon sea salt, plus more to taste
¼ teaspoon finely ground black pepper
1 cup carrot, diced
2/3 cup canned cannellini, or navy beans, drained & rinsed
4-6 leaves kale, roughly chopped
1 cup spring peas
1 cup broccoli florets
6-7 cups vegetable broth
1 cup angel hair pasta, broken into 2-inch pieces
½ cup Setton Farms Dry Roasted with Sea Salt Organic Pistachios, shelled
¾ cup extra virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon sea salt
12-16 leaves fresh basil


1) Pre-heat a large stock pot. Add olive oil and sauté onion, celery, carrot, and garlic about 3 minutes to soften over medium heat.
2) Add sea salt, pepper, beans, kale, peas, broccoli, and broth. Cook covered at a simmer, for about 6 minutes. Add pasta and cook 2-3 more minutes, or until pasta is soft.
3) For pesto, in a blender, add pistachios, olive oil, lemon juice, salt, and basil. Pulse until uniform but not perfectly smooth.
4) Serve soup warm, topped with pistachio pesto.

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