Minestrone Verde

Slightly modified from Salt and Wind
Ingredients:
1 bunch (about 1 ounce) packed fresh Italian parsley leaves and stems, stems reserved for soup
3/4 cup shelled pistachios
Juice and zest of 1 lemon
8 medium garlic cloves, smashed and divided
1/2 cup extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 medium yellow onion, finely chopped
8 cups vegetable broth
1 pound baby potatoes, halved
Parmigiano Reggiano cheese with rind
1 sprig fresh rosemary
8 ounces haricots vert, ends trimmed and cut into 1-inch pieces
6 medium zucchini, quartered lengthwise then cut crosswise into 1/2-inch pieces
10 oz. fresh or frozen shelled sweet peas
12 oz. frozen lima beans
Toasted crusty country bread for serving

1. Make The Gremolata: Combine all the parsley leaves (reserve the stems for the soup), pistachios or almonds, 3 crushed garlic cloves, 3 tablespoons of the olive oil, the lemon juice and zest, and a splash of water in a food processor or blender. Process until smooth, then transfer to a bowl. Season to taste with salt and pepper. Add enough water to make the mixture loose like a pesto.
2. Make The Minestrone Broth: Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until soft, about 4 minutes. Add all the broth and bring to a boil over high heat.
3. Tie parsley stems together with kitchen string and add to pot with parmesan rind (reserve the rest of cheese for garnish), rosemary, and potatoes. Simmer until potatoes are just tender, about 15 minutes.
4. Add the zucchini and haricots verts and cook until the beans are bright green and just tender for about 10 minutes. Add lima beans and peas, and cook until the peas and beans are bright green, about 2 minutes. Discard parsley and cheese rind and add more salt and black pepper to taste.
5. Serve The Soup: Divide soup into bowls, top with a dollop of gremolata and shavings of cheese, and serve with bread, additional cheese, and gremolata passed on the side. Stir in the gremolata just before eating.
Serves 10. Freezes well.