Spring Minestrone Verde with Pistachio Pesto

Ingredients

• 1/4 cup olive oil
• 2 medium onions, finely chopped
• 3 medium leeks, white and pale-green parts only, finely chopped
• 3 celery stalks, finely chopped
• Kosher salt
• 2 tablespoons raw pistachios
• 1 garlic clove, chopped
• 1 cup (packed) basil leaves
• 1 cup (packed) parsley leaves with tender stems
• 2/3 cup olive oil, divided
• 1/2 cup finely grated Parmesan
• 1/2 teaspoon finely grated lemon zest
• Kosher salt, freshly ground pepper
• 1 tablespoon olive oil
• 4 sprigs thyme
• 1 bay leaf
• 4 cups low-sodium chicken stock or water
• 6 ounces sugar snap peas, trimmed, sliced in half crosswise
• 1/2 bunch small Tuscan kale, ribs and stems removed, leaves torn
• 1 (14.5-ounce) can cannellini (white kidney) beans, rinsed
• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
• Kosher salt, freshly ground pepper
• Thinly shaved Parmesan and crushed red pepper flakes (for serving)
• 4 3/4-inch-thick slices country-style bread, toasted

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