Red Winter Minestrone With Winter Greens Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED WINTER MINESTRONE WITH WINTER GREENS PESTO



Red Winter Minestrone with Winter Greens Pesto image

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

1 bunch beet greens
1 bunch turnip greens
1 bunch kale
⅔ cup extra-virgin olive oil
2 cloves garlic
1 ounce Parmigiano Reggiano cheese, grated
½ teaspoon kosher salt
6 tablespoons extra-virgin olive oil, divided
1 white onion, finely chopped
2 Roma (plum) tomatoes, peeled and grated
4 cloves garlic, minced
1 teaspoon minced fresh rosemary
½ teaspoon kosher salt
1 bay leaf
1 pinch dried chili flakes
1 leek, white and light green parts only, halved lengthwise, cleaned, and cut into 1/2-inch slices
1 carrot, peeled and sliced
½ pound turnips, peeled and cubed
½ pound beets, peeled and cubed
1 cup dry white wine
2 cups cooked cannellini beans
½ cup green beans, cut into 1-inch pieces
5 cups water
¼ cup chopped flat-leaf (Italian) parsley
½ tablespoon fresh lemon juice, or to taste

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

WINTER MINESTRONE WITH PESTO CROûTES



Winter minestrone with pesto croûtes image

Keep the winter out and warmth in with nutritious minestrone and pesto croûtes

Provided by Mary Cadogan

Categories     Lunch, Snack, Soup, Supper

Time 55m

Number Of Ingredients 16

2 tbsp olive oil
1 onion , chopped
100g unsmoked lardons or chopped streaky bacon
2 large carrots , chopped
2 sticks celery , chopped
1 medium potato , chopped
2 garlic cloves , finely chopped or crushed
400g can chopped tomatoes
1l vegetable stock (from granules or a cube)
2 tsp chopped sage leaves, or 1 tsp dried
few cabbage leaves, shredded
400g can haricot bean
handful chopped parsley
slices of crusty bread
3 tbsp olive oil
1 tbsp pesto

Steps:

  • Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
  • Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
  • For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

Nutrition Facts : Calories 274 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 2.56 milligram of sodium

SUMMER MINESTRONE AL PESTO



Summer Minestrone al Pesto image

Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.

Provided by David Tanis

Categories     dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 large onion, diced, about 1 1/2 cups
Salt and pepper
6 garlic cloves, minced
1 bay leaf
1 tablespoon tomato paste
Pinch of crushed red pepper
Splash of white wine (optional)
2 large very ripe sweet tomatoes, chopped (about 2 cups)
3 or 4 zucchini or summer squash, chopped into roughly 1/2-inch cubes (about 3 cups)
1/2 pound romano beans, ends trimmed and cut into 2-inch lengths (about 2 cups)
2 cups small, dry pasta, such as pennette or orecchiette
1/2 pound small green beans, ends trimmed and cut into 2-inch lengths (about 1 1/2 cups)
2 medium garlic cloves, coarsely chopped
Salt and pepper
2 cups basil leaves, loosely packed, washed and dried
1 cup parsley leaves, loosely packed, washed and dried
3/4 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving

Steps:

  • Set a large, heavy-bottomed soup pot over medium-high heat, and add olive oil. When oil is hot, add onion and season generously with salt and pepper. Cook, stirring frequently, until softened and just beginning to color, 5 or 6 minutes.
  • Add garlic, bay leaf, tomato paste and red pepper. Cook, stirring, for another minute, then add wine, if using, and tomatoes, and bring to a brisk simmer.
  • Add 8 cups water and a good pinch of salt and let mixture return to a brisk simmer. Cook for 10 minutes, then taste for seasoning. The broth should be well seasoned before the vegetables go in.
  • Make the pesto: As the broth simmers, pound the garlic and salt to a paste in a large mortar. Beginning with a few basil leaves at a time, pound basil to a paste, then add parsley leaves and a little salt. Continue to pound until all the basil and parsley have been pounded into a coarse green paste. (Alternatively, many people may wish to make the pesto in a food processor.)
  • Transfer to a serving bowl and whisk in olive oil and Parmesan. Taste and season with salt and pepper. Set pesto aside covered with a thin layer of oil or with plastic film pressed against its surface to prevent oxidation.
  • Add the zucchini, romano beans and pasta to the simmering broth and cook 7 to 8 minutes, until pasta is al dente. Add green beans and cook for a minute or 2.
  • Ladle soup into bowls, topping each with a dollop of pesto. Pass more grated Parmesan at the table.

Nutrition Facts : @context http, Calories 789, UnsaturatedFat 44 grams, Carbohydrate 65 grams, Fat 54 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 1273 milligrams, Sugar 13 grams

WINTER MINESTRONE



Winter Minestrone image

Provided by Melissa Roberts

Categories     Soup/Stew     Bean     Dinner     Lunch     Bacon     Celery     Carrot     Winter     Family Reunion     Cabbage     Escarole     Potluck     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

1/3 pound sliced pancetta, chopped
3 medium red onions, chopped
4 celery ribs, chopped
2 medium carrots, chopped
1/3 cup extra-virgin olive oil
1 bunch Swiss chard
6 garlic cloves, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes in juice
3 quart hot water
5 cups coarsely chopped cored Savoy cabbage (6 ounces)
5 cups coarsely chopped escarole (1/2 pound)
1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
1 (19-ounce) can cannellini beans, rinsed and drained
Accompaniments: extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano

Steps:

  • Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
  • Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
  • Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
  • Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
  • Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
  • Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.

MINESTRONE WITH WINTER GREENS



Minestrone with Winter Greens image

Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
1 tablespoon tomato paste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 large sprig sage
1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving
Coarse salt and freshly ground black pepper
4 ounces ditalini or other short, tubular pasta (1 cup)
4 cups shredded chicory, escarole, or kale
Red-pepper flakes, for serving

Steps:

  • Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.
  • Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.

PESTO MINESTRONE



Pesto Minestrone image

Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup chopped onion
2 teaspoons olive oil
1 teaspoon minced garlic
2-1/4 cups water
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) vegetable broth
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
2 cups diced zucchini
2 tablespoons prepared pesto

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. , Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender.

Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 15g protein.

RED WINTER MINESTRONE WITH WINTER GREENS PESTO



Red Winter Minestrone with Winter Greens Pesto image

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     Minestrone Soup

Time 1h5m

Yield 4

Number Of Ingredients 25

1 bunch beet greens
1 bunch turnip greens
1 bunch kale
⅔ cup extra-virgin olive oil
2 cloves garlic
1 ounce Parmigiano Reggiano cheese, grated
½ teaspoon kosher salt
6 tablespoons extra-virgin olive oil, divided
1 white onion, finely chopped
2 Roma (plum) tomatoes, peeled and grated
4 cloves garlic, minced
1 teaspoon minced fresh rosemary
½ teaspoon kosher salt
1 bay leaf
1 pinch dried chili flakes
1 leek, white and light green parts only, halved lengthwise, cleaned, and cut into 1/2-inch slices
1 carrot, peeled and sliced
½ pound turnips, peeled and cubed
½ pound beets, peeled and cubed
1 cup dry white wine
2 cups cooked cannellini beans
½ cup green beans, cut into 1-inch pieces
5 cups water
¼ cup chopped flat-leaf (Italian) parsley
½ tablespoon fresh lemon juice, or to taste

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

More about "red winter minestrone with winter greens pesto recipes"

MINESTRONE VERDE WITH WHITE BEANS AND PESTO - A …
minestrone-verde-with-white-beans-and-pesto-a image
2017-01-05 To make the soffrito: Heat oil in a large skillet over medium-high. Cook onions, leeks and celery, stirring often, until soft but not browned, about 6-8 minutes. Season with a pinch of salt.
From asweetspoonful.com


GREEN MINESTRONE WITH MINT PESTO
green-minestrone-with-mint-pesto image
2016-09-19 GREEN MINESTRONE SOUP: 2 tbsp / 30 ml olive oil 3 garlic cloves, finely sliced 3 small shallots, finely diced 6 in / 10 cm leek (green part), finely sliced 2 carrots, diced finely 2 celery stalks, diced finely ½ small fennel …
From potluck.ohmyveggies.com


RECIPE: WINTER GREENS PESTO | WHOLE FOODS MARKET
recipe-winter-greens-pesto-whole-foods-market image
Method. In a food processor, combine nuts, greens, cheese, oil, lemon juice, garlic, salt and pepper. Process until smooth. Note: Pestos made with sunflower seeds will have a thicker texture than those made with nuts. Add 1 to 2 …
From wholefoodsmarket.com


SPRING MINESTRONE WITH MINT AND BASIL PESTO – MON FOOD BLOG
2012-04-23 mint and basil pesto for garnish (recipe below) Method: 1. In a large pot over medium heat, pour the oil, add the scallions and the ramps or garlic. Stir for a few minutes until soft. 2. Add the broth, the chopped asparagus (not the tips), the radishes, the swiss chard stalks and the parmesan rind. Cover and simmer for 10 to 15 minutes. 3. Add ...
From monfoodblog.com


RED WINTER MINESTRONE WITH WINTER GREENS PESTO RECIPE
1 leek, white and light green parts, cut into 1/2â ³ wide half-moons and well-washed; 1 medium carrot, peeled and cut into 1/8â ³ thick circles; 1/2 pound turnips, peeled and cut into 1/3â ³ cubes; 1/2 pound beets, peeled and cut into 1/3â ³ cubes; 1 cup dry white wine; Handful of green beans, cut into 1â ³ lengths
From cookeatshare.com


WINTER MINESTRONE - COOKING WITH NONNA
Directions. Put 10 cups of water in a pot, keep it boiling and set aside. In a large pot, add 4 Tbs of EV olive oil and the onion chopped finely and the bay leaves. Saute` the onion until it becomes translucent. Add the potatoes and the butternut squash and saute` them in the onion for about 2 mins. Add the cauliflowers, the artichokes, the ...
From cookingwithnonna.com


GREEN MINESTRONE WITH FRESH PESTO - EVERYDAY FABULOUS FOOD
2013-10-21 For the pesto: Blitz together a handful of basil, with 1 clove of garlic and 1/4 cup olive oil. Add the 40g grated parmesan, season and reserve. Add the 40g grated parmesan, season and reserve. To make the soup; sweat the carrot, onion and celery in a pan with a little olive oil for 5 minutes then add the courgette and garlic and cook for another 3-4 minutes.
From everydayfabulousfood.com


RED WINTER MINESTRONE WITH WINTER GREENS PESTO RECIPE BY …
Red Winter Minestrone with Winter Greens Pesto Recipe - Detailed Nutritional Facts. Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional). 1 ounce parmigiano-reggiano cheese. Kosher salt. Handful of green beans, cut into 1â ³ …
From cookeatshare.com


WINTER MINESTRONE | THE SPLENDID TABLE
2013-12-01 1. Heat the oil in a large soup pot over medium heat. Add the onion, celery root, carrot, and garlic, and sauté until the vegetables are slightly tender, about 3 minutes. Add the broth, tomatoes, cabbage, beans, rosemary, and thyme. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.
From splendidtable.org


GREEN MINESTRONE WITH PESTO - READER'S DIGEST CANADA
Heat olive oil in a large saucepan or Dutch oven. Add onions, garlic and hot chili flakes. Cook gently until tender. Add zucchini, Swiss chard, broccoli, green beans and stock. Bring to a boil and cook 5 minutes. Add pasta and cook until almost tender, about 5 minutes longer. Add chickpeas and escarole, salt, pepper and green onions.
From readersdigest.ca


WINTER VEGETABLE MINESTRONE | RICARDO
Preparation. In a saucepan, cook the ham, carrots, leek and onion in the oil, without browning, for about 10 minutes. Add the cabbage and cook for about 5 minutes, stirring frequently. Add the wine and reduce for about 2 minutes. Add the broth and squash and bring to a boil.
From ricardocuisine.com


WINTER GREENS PESTO | SOUTHERN LIVING
Step 1. Place 2 quarts water in a large saucepan, and bring to a boil over high. Add winter greens; cook, stirring often, until bright green and slightly wilted, about 1 minute. Drain in a colander, and rinse under cold water. Squeeze firmly to remove as much liquid as possible over sink, and transfer to a food processor.
From southernliving.com


WINTER GREENS MINESTRONE WITH PESTO - FOOD & HOME MAGAZINE
2008-06-18 Ingredients. 30ml olive oil; 2 garlic cloves, finely chopped; 1 red onion, finely chopped; 4 celery stalks, finely sliced; 125g fine green beans, cut into 2cm pieces
From foodandhome.co.za


RED WINTER MINESTRONE WITH WINTER GREENS PESTO RECIPE | ALLRECIPES
2022-06-20 Soup Recipes; Vegetable Soup Recipes; Minestrone; Red Winter Minestrone with Winter Greens Pesto; Red Winter Minestrone with Winter Greens Pesto. Rating: Unrated. 1 Review ; 1 Photo ; 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 …
From avize.aussievitamin.com


RED-WINTER-MINESTRONE-WITH-WINTER-GREENS-PESTO-626×415
Red-Winter-Minestrone-with-Winter-Greens-Pesto-626×415. Home; Farm (category parent Recipes) Recipes; Red Winter Minestrone with Winter Greens Pesto; Red-Winter-Minestrone-with-Winter-Greens-Pesto-626×415; Prev; Next; 10819 Carnation-Duvall Rd NE, Carnation, WA 98014 ...
From oxbow.org


RED WINTER MINESTRONE WITH WINTER GREENS PESTO - MINESTRONE
Ingredients. 6 tablespoons extra-virgin olive oil, divided; 1 white onion, finely chopped; 2 Roma (plum) tomatoes, peeled and grated; 4 cloves garlic, minced
From worldrecipes.org


RED WINTER MINESTRONE WITH WINTER GREENS PESTO - ... OTHERWISE …
Oct 16, 2012 - Red winter minestrone with winter greens pesto - otherwise known as "borschestrone". Oct 16, 2012 - Red winter minestrone with winter greens pesto - otherwise known as "borschestrone". Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


WINTER MINESTRONE RECIPE | GOOP
1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, celery, and garlic plus a large pinch of salt and sauté for 5 minutes. 2. Add the farro, rosemary, thyme, and tomato paste with another generous pinch of salt and cook for 2 more minutes. 3.
From goop.com


RED WINTER MINESTRONE WITH WINTER GREENS PESTO | RECIPE | BEAN …
Oct 15, 2020 - This vegetable and cannellini bean soup gets its lovely red color from beets. It's topped with a hearty kale, beet green and turnip green pesto. It's topped with a hearty kale, beet green and turnip green pesto.
From pinterest.co.uk


WINTER MINESTRONE WITH TUSCAN KALE PESTO RECIPE
In a large enameled cast-iron casserole, combine the beans and the prosciutto bone with 10 cups of water. Bring to a boil over moderately high heat, then reduce the heat to moderately low and ...
From foodandwine.com


HONEY AND HAYCORNS: RED WINTER MINESTRONE WITH WINTER GREENS …
Red Winter Minestrone with Winter Greens Pesto For the Winter Greens Pesto (makes more than you need for soup): ... 1 bunch kale. 2/3 cup extra-virgin olive oil. 2 cloves garlic. 1 ounce parmigiano-reggiano cheese. 1/2 teaspoon kosher salt. Make Pesto: Bring a large pot of salted water to a boil and set up a large bowl full of ice water. Strip the beet greens, turnip greens, …
From honeyandhaycorns.blogspot.com


GREEN MINESTRONE | RICARDO
Preparation. In a large pot over medium-high heat, soften the zucchini, leek and garlic in the oil. Season with salt and pepper. Add the broth, beans and Parmesan rind. Bring to a boil. Cover and simmer over medium heat for 5 minutes. Add the spinach and pasta. Continue cooking uncovered for 4 to 8 minutes or until the pasta is al dente ...
From ricardocuisine.com


MINESTRONE WITH PESTO: A RECIPE MADE IN GENOA - LA CUCINA ITALIANA
2021-11-04 Peel the onion and slice it. Then peel the garlic clover. Transfer the onion and garlic to a large pot with a drizzle of oil. Sauté until the onion turns golden brown, then add all the other vegetables and beans to the pot. Add enough water to cover the vegetables and cook for about 2 hours over low heat. If necessary, add more water as it cooks.
From lacucinaitaliana.com


THE MOST FLAVORFUL WINTER MINESTRONE EVER - ALLY'S COOKING
2016-12-15 In a large pot or dutch oven over medium heat add the oil and let it get hot. Add the onion, carrots, and celery to the pot, and season with a pinch of salt and pepper. Stir around and sauté until the vegetables start to brown for about 5 minutes. Next, add the potatoes, rosemary, garlic, red pepper, and the bay leaf.
From allyscooking.com


HOW TO MAKE PESTO WITH A VARIETY OF GREENS - TREEHUGGER
2018-10-11 Add everything to the bowl of the machine and puree until smooth; add more oil for consistency and season to taste with salt. Pesto can be …
From treehugger.com


GLUTEN FREE MINESTRONE: WINTER MINESTRONE WITH PARSLEY PESTO
Instructions. In a heavy-bottomed pot, combine 6 cups cold water with the beans, 1⁄4 cup of the oil, the onion half, the celery, and bay leaf and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until beans are very tender, about 2-1⁄2 hours. When the beans are just about cooked, season with ...
From gffmag.com


WINTER MINESTRONE - GIRL GONE GOURMET
2018-12-12 Cook it all together over medium-high heat for about five minutes. Add the pancetta back to the pot and give it all a good stir and let it all cook for another few minutes. Next, add the potatoes, cauliflower, vegetable broth, tomatoes, and 2 cups of water. Add 1 teaspoon of salt and stir everything together.
From girlgonegourmet.com


HEARTY WINTER MINESTRONE SOUP - MEL'S KITCHEN CAFE
2020-11-21 Add the tomatoes, chicken broth, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper and bring the soup to a boil. Lower the heat and simmer uncovered for 20-25 minutes, until the vegetables are tender. Add the pasta and cook until al dente, according to package directions. Stir in the beans and pesto (and spinach, if using).
From melskitchencafe.com


RED WINTER MINESTRONE WITH WINTER GREENS PESTO – HERBIVORACIOUS
Greens from 1 bunch beets; Greens from 1 bunch turnips; 1 bunch kale; 2/3 cup extra-virgin olive oil; 2 cloves garlic; 1 ounce parmigiano-reggiano cheese; 1/2 teaspoon kosher salt; Bring a large pot of salted water to a boil and set up a large bowl full of ice water. Strip the beet greens, turnip greens, and kale from their coarse stems and ...
From herbivoracious.com


SUMMER MINESTRONE WITH PESTO RECIPE | BON APPéTIT
2004-07-31 Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil.
From bonappetit.com


RECIPE: WINTER GREENS PESTO - KITCHN
2019-05-02 Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes. Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water.
From thekitchn.com


RECIPES/RED-WINTER-MINESTRONE-WITH-WINTER-GRE.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


RED WINTER MINESTRONE WITH WINTER GREENS PESTO | OXBOW FARM ...
2014-04-18 1 Leek, white and light green parts, cut into 1/2″ wide half-moons and well-washed 1 med Carrot, peeled and cut into 1/8″ thick circles 1/2 …
From oxbow.org


WINTER MINESTRONE - ITALIAN FOOD FOREVER
Bring to a boil, and then cook for about 20 to 30 minutes over low heat until vegetables are tender. Add the parsley, basil, salt and pepper and mix well. Add the cannellini beans, and chopped greens, cover and simmer an additional 15 minutes. Serve warm, with a drizzle of the pesto oil mixture on top.
From italianfoodforever.com


RED WINTER MINESTRONE WITH WINTER GREENS PESTO | RECIPESTY
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 ...
From recipesty.com


GLUTEN FREE MINESTRONE: WINTER MINESTRONE WITH PARSLEY PESTO
Jan 18, 2022 - Enjoy this delicious gluten free minestrone with fresh winter vegetables, complete with parsley pesto for the perfect feel good meal during the winter months. Pinterest Today
From pinterest.com


RUSTIC WINTER MINESTRONE SOUP WITH QUICK BASIL PESTO
2019-12-01 Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 5 cups of the broth, bay leaf, sea salt, black pepper. Bring to a boil, then lower heat to a simmer, uncovered, for 30 minutes, until the vegetables are soft and tender. Discard the bay leaf.
From starseedkitchen.com


Related Search