Green Minestrone with Kohlrabi Olives and Spinach Pesto

Ingredients

• Kosher salt and freshly ground black pepper
• 1 cup ditalini pasta
• 5 tbsp. olive oil
• 1⁄2 cup thinly sliced shallots
• 1 clove garlic, thinly sliced
• 2 cups finely diced zucchini
• 1 cup finely diced kohlrabi
• 1 cup finely chopped leek
• 3⁄4 cup finely diced fennel
• 4 cups vegetable stock
• 1⁄4 cup thawed frozen peas
• 6 large green olives, pitted and roughly chopped
• 1 cup plain cashews
• 5 oz. baby spinach
• 2 cups packed basil leaves
• 5 tbsp. pine nuts
• Toasted country bread, for serving

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