RED WINTER MINESTRONE WITH WINTER GREENS PESTO
The thing I like most about this soup is the pesto made from the greens of the beets and turnips, along with the kale. Yep, I'm going tip-to-tail. The soup itself gets its lovely red color from beets. You'll have more pesto than you need for the soup, so serve the leftovers over pasta or freeze for future soups. Serve the minestrone with crusty bread and a salad.
Provided by Oxbow Farm
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h5m
Yield 4
Number Of Ingredients 25
Steps:
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
- Remove greens from ice water and squeeze out as much water as possible.
- Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
- Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
- Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
- Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
- Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.
Nutrition Facts : Calories 916.1 calories, Carbohydrate 65.7 g, Cholesterol 6.2 mg, Fat 61.4 g, Fiber 16.1 g, Protein 20.4 g, SaturatedFat 9.6 g, Sodium 808.1 mg, Sugar 11 g
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Shoaib Ashraf
[email protected]This minestrone is delicious and easy to make. I love that I can use whatever vegetables I have on hand. I also appreciate that the recipe is vegetarian, so I can serve it to my meat-eating and vegetarian friends alike.
Quay A.
[email protected]I'm not a big fan of minestrone, but this recipe changed my mind. The broth is so flavorful and the vegetables are cooked perfectly. I also love the addition of the pesto, which adds a nice depth of flavor.
Nadiira Mohamed
[email protected]This minestrone is a great way to use up leftover vegetables. I added some kale, carrots, and celery that I had on hand and it turned out delicious. The pesto is also a nice touch.
Arsalan Ahmad
[email protected]I love this minestrone! The vegetables are always cooked perfectly and the broth is so flavorful. I also appreciate that the recipe is vegetarian, so I can serve it to my meat-eating and vegetarian friends alike.
Nazar Rajpoot Nazar Rajpoot
[email protected]This minestrone is delicious and easy to make. The vegetables are hearty and the broth is rich and flavorful. I especially like the addition of the pesto, which adds a nice pop of flavor.
Sahid nadaf Sahid nadaf
[email protected]I've made this minestrone several times and it's always a hit with my family. The vegetables are always cooked perfectly and the broth is so flavorful. I also love the addition of the pesto, which adds a nice touch of freshness.
Fatuma Juma
[email protected]This is the best minestrone I've ever had! The broth is so flavorful and the vegetables are cooked to perfection. I especially love the addition of the pesto, which adds a nice brightness to the dish.
John Tingen
[email protected]I made this minestrone for a potluck and it was a huge hit! Everyone loved the flavor and the vegetables were cooked perfectly. I would definitely make this again.
Vaca Pena
[email protected]This minestrone is delicious and easy to make. I love that I can use whatever vegetables I have on hand. I also appreciate that the recipe is vegetarian, so I can serve it to my meat-eating and vegetarian friends alike.
Nayyar Iqbal
[email protected]I'm not a big fan of minestrone, but this recipe changed my mind. The broth is so flavorful and the vegetables are cooked perfectly. I also love the addition of the pesto, which adds a nice depth of flavor.
mdsakil khan
[email protected]This minestrone is a great way to use up leftover vegetables. I added some kale, carrots, and celery that I had on hand and it turned out delicious. The pesto is also a nice touch.
Joseph Sinkala
[email protected]I followed the recipe exactly and the minestrone turned out great! The flavors were well-balanced and the vegetables were cooked to perfection. I would definitely recommend this recipe to others.
Mike Stewart
[email protected]This minestrone is the perfect way to warm up on a cold winter day. The vegetables are hearty and the broth is rich and flavorful. I especially like the addition of the pesto, which adds a nice brightness to the dish.
ShahiD Allam
[email protected]I've made this minestrone several times and it's always a hit with my family and friends. The broth is so flavorful and the vegetables are perfectly cooked. I also appreciate that it's a relatively quick and easy recipe to make.
Arif Awan
[email protected]This minestrone is a delightful blend of winter flavors, with the pesto adding a pop of freshness. I especially love the addition of the winter greens to the pesto, which gives it a unique and earthy flavor.