Recipe

• 2 cups flat-leaf parsley leaves, lightly packed
• 2 tbsp pine nuts
• 4 tsp extra-virgin olive oil
• 1⁄4 tsp minced garlic
• 1⁄3 cup cold water
• Salt and pepper to taste

Soup

• 8 cups homemade vegetable stock
• Salt, to taste
• 3 cloves garlic, thinly sliced
• 2 stalks celery, sliced
• 2 medium carrots, peeled, sliced
• 1⁄4 lb. fingerling potatoes, sliced
• 1⁄2 lb. brussels sprouts, trimmed, halved or quartered
• 1⁄4 lb. shiitake mushrooms, stems discarded, caps sliced
• 2 leeks (white and light green parts only), sliced
• 1⁄2 lb. green or yellow beans, cut into 1″ pieces
• 1 cup frozen shelled edamame
• Freshly cracked pepper, to taste
• 1⁄2 tsp lemon juice