Green Minestrone adapted from Bon Appetit
8 tablespoons olive oil, divided
1 leek, white and pale-green parts only, chopped
1 small fennel bulb, finely chopped
1 yellow onion, finely chopped
4 celery stalks, thinly sliced
8 cups low-sodium vegetable or chicken broth
1 handful (or more) of green grape tomatoes, sliced into halves (optional)
4 small carrots, peeled, thinly sliced lengthwise on a mandoline
1 cup (or more) fresh shelled peas or fava beans (from about 1 lb. pods)
Kosher salt and freshly ground black pepper
1 ½ cups dried pasta (use whichever shape you prefer)
3 cups (lightly packed) fresh flat-leaf parsley leaves
1 shallot, finely chopped
Shaved Parmesan (for serving)
Heat 4 Tbsp. oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion until softened, about 5 minutes. Add broth; bring to a boil, reduce heat and simmer until vegetables are tender, 10–15 minutes.
Add tomatoes (if using), carrots, and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
While pasta is cooking, process parsley and remaining 4 Tbsp. oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto and Parmesan.