Green Minestrone
"Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each...."
INGREDIENTS
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6 tablespoons olive oil, divided
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1 leek, white and pale-green parts only, chopped
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1/2 small fennel bulb, finely chopped
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1/2 small yellow onion, finely chopped
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2 celery stalks, thinly sliced
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4 cups low-sodium vegetable or chicken broth
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2 small carrots, peeled, thinly sliced lengthwise on a mandoline
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1 cup fresh shelled peas or fava beans (from about 1 pound pods) or frozen
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Kosher salt, freshly ground pepper
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1/2 cup fregola, ditalini, or other tiny pasta
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1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves
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1/2 shallot, finely chopped
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2 red pearl onions or 1/4 small red onion, thinly sliced
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Shaved Parmesan (for serving)
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