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Red Winter Minestrone with Winter Greens Pesto
Red Winter Minestrone with Winter Greens Pesto
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Vibrant beet and cannellini bean soup topped with a flavorful kale, beet green, and turnip green pesto.
Ingredients:
  • 1 bunch beet greens
  • 1 bunch turnip greens
  • 1 bunch kale
  • 0.66666668653488 cup extra-virgin olive oil
  • 2 cloves garlic
  • 1 ounce Parmigiano Reggiano cheese, grated
  • 0.5 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
  • 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
  • 0.5 pound turnips, peeled and cubed
  • 0.5 pound beets, peeled and cubed
  • 1 cup dry white wine
  • 2 cups cooked cannellini beans
  • 0.5 cup green beans, cut into 1-inch pieces
  • 5 cups water
  • 0.25 cup chopped flat-leaf (Italian) parsley
  • 0.5 tablespoon fresh lemon juice, or to taste
Instructions:
  • First, boil a large pot of salted water. Then, get a bowl of ice water ready. Remove the beet greens, turnip greens, and kale from their tough stems and thoroughly wash the leaves. Cook each batch in the boiling water until they turn bright green and slightly wilted, approximately 1 minute. Quickly transfer them to the ice water. Repeat the process with the rest of the greens. Finally, dispose of the cooking water.
  • Drain and firmly squeeze excess water from greens.
  • In a blender or food processor, mix together greens, 2/3 cup of olive oil, 2 cloves of garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon of kosher salt until smooth. Transfer the pesto to a bowl and cover the surface with plastic wrap.
  • In a large pot over medium-high heat, sizzle 1/4 cup of olive oil. Add onion, grated tomato, 4 minced garlic cloves, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Stir often for 5 minutes. Lower heat and keep stirring until veggies turn a rich golden brown, about 20-30 minutes.
  • Drizzle the remaining 2 tablespoons of olive oil over the onion mixture and combine it with leek, carrot, turnips, and beets. Turn the heat up to medium-high and cook, stirring occasionally, for 5 minutes.
  • 1. Pour a generous amount of white wine over the vegetables, deglazing the pot to capture all the delicious flavor. Add cannellini beans and green beans to the mix, followed by 5 cups of water. Let the mixture come to a gentle boil, then simmer until the green beans are perfectly tender, approximately 5 minutes. Finish by stirring in fresh parsley and a squeeze of tangy lemon juice. Enjoy!
  • Ladle soup into warm bowls and top each serving with a generous spoonful of winter greens pesto.

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