Spring Green Minestrone with Dill & Fennel Frond Pesto

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 thinly sliced spring green onions (white and light green parts only)
• 1 small fennel bulb (cored, diced, fronds reserved)
• 1/2 teaspoon Kosher salt
• 8 cups chicken stock
• 1 cup fresh dill leaves
• reserved fennel fronds
• 1/4 cup raw cashews (toast for 60 to 7 minutes at 350º F)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 pound asparagus (trimmed and cut into 2-inch pieces)
• 2 cups cooked dried white beans
• 1 cup cooked French dried green beans
• 1 cup spring peas