Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

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

Thinly shaved Parmesan and crushed red pepper flakes (for serving)

4 3/4-inch-thick slices country-style bread, toasted

PreparationMake the soffritto: Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes. Season with salt. Make the pesto: Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes). Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper. Make the soup: Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper. Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto. Do Ahead Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.