Spring Green Minestrone Soup Food

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.

MINESTRONE WITH SPRING GREENS

Steps:

• Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
• Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
• Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.

GREEN MINESTRONE WITH TORTELLINI

Steps:

• Heat the olive or rapeseed oil in a large pan. Add the onion, leek and celery stick. Cook for 8-10 mins until softened, then stir in the garlic and bay leaves. Pour in the chicken or vegetable stock, then cover and simmer for 10 mins. Add the spring veg or cabbage, peas, lemon zest and tortellini (spinach tortellini works well). Cover and cook for another 3 mins, season well and ladle into bowls.

SPRINGTIME MINESTRONE

Steps:

• Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.

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.