Minestrone With Winter Greens Recipes

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WINTER MINESTRONE



Winter Minestrone image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
  • In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

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



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.

WINTER MINESTRONE - GIADA DE LAURENTIIS



Winter Minestrone - Giada De Laurentiis image

Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)

Provided by Queen of my kitchen

Categories     Winter

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery ribs, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 lb swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2 ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15 ounce) can cannellini beans, drained, rinsed
2 (14 ounce) cans low sodium beef broth
1 ounce parmesan cheese, rind
2 tablespoons chopped fresh Italian parsley
salt and pepper

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  • Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.).
  • Ladle the soup into bowls and serve.

Nutrition Facts : Calories 328, Fat 9.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 395.7, Carbohydrate 46.7, Fiber 11.3, Sugar 4.8, Protein 17

WINTER MINESTRONE



Winter Minestrone image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  • Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
  • Ladle the soup into bowls and serve.

WINTER MINESTRONE AND GARLIC BRUSCHETTA



Winter Minestrone and Garlic Bruschetta image

Provided by Ina Garten

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Good olive oil
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 1/2 cups (1/2-inch-diced) peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
One 26-ounce can or box diced tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto
Garlic Bruschetta, recipe follows
Freshly grated Parmesan cheese, for serving
1 French baguette
Good olive oil
1 clove garlic, cut in half lengthwise

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock.
  • Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
  • Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

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