Minestrone With Spring Greens Recipes

SPRING GREEN MINESTRONE SOUP

Steps:

• For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
• Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
• For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.

GREEN MINESTRONE

Steps:

• Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.

SPRING MINESTRONE

Steps:

• In a large soup pot, add oil; heat over medium heat.
• Add in onions and garlic; saute for 5 minutes or until onions are softened.
• Add in the leeks and saute/stir for 2-3 minutes.
• Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
• Add in vegetable stock; stir and bring to a boil.
• Lower heat, add the zucchini and simmer for 5 minutes.
• Add in the white beans and return to a gentle simmer.
• Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
• Right before ready to serve, add the lemon juice or vinegar.
• Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.