Hearty Red Winter Minestrone with Winter Greens Pesto

Follow our step-by-step guide on how to make Hearty Red Winter Minestrone with Winter Greens Pesto.

1. Step 1

   Start by bringing a large pot of salted water to a rolling boil, and don’t forget to prepare a bowl of ice water nearby.

2. Step 2

   While you wait for the water to heat up, take a moment to strip the beet greens, turnip greens, and kale from their tough stems, giving the leaves a good wash to remove any dirt.

3. Step 3

   Once the water is boiling, it’s time to cook those vibrant greens! Working in batches, add each bunch to the pot and let them cook for about a minute, just until they turn a bright green and become slightly tender.

4. Step 4

   Quickly transfer them to the ice water to halt the cooking process and preserve that beautiful color.

5. Step 5

   After they’ve cooled, gently squeeze out any excess water from the greens.

6. Step 6

   Now, let’s make a delicious pesto! In a blender or food processor, combine the squeezed greens with two-thirds of a cup of olive oil, two cloves of garlic, some freshly grated Parmigiano Reggiano cheese, and half a teaspoon of kosher salt.

7. Step 7

   Blend everything together until it’s smooth and creamy.

8. Step 8

   Once done, transfer the pesto to a bowl and cover the surface with plastic wrap to keep it fresh and vibrant.

9. Step 9

   Next, grab a large pot and heat a quarter cup of olive oil over medium-high heat.

10. Step 10

    Add in some chopped onion, a grated tomato, four minced garlic cloves, a sprig of rosemary, half a teaspoon of kosher salt, a bay leaf, and a pinch of chili flakes.

11. Step 11

    Stir this aromatic mixture frequently for about five minutes, then lower the heat and let it cook gently until the vegetables turn a lovely deep golden brown, which should take around 20 to 30 minutes.

12. Step 12

    Once your vegetables are beautifully caramelized, pour in the remaining two tablespoons of olive oil.

13. Step 13

    Stir in chopped leek, carrot, turnips, and beets, then turn the heat back up to medium-high and cook for another five minutes, stirring occasionally to keep everything from sticking.

14. Step 14

    Now it’s time to add some depth to your soup! Pour in a splash of white wine, scraping up any delicious browned bits from the bottom of the pot.

15. Step 15

    Next, mix in cannellini beans and green beans, then add five cups of water.

16. Step 16

    Bring this hearty mixture to a boil, then reduce the heat and let it simmer until the green beans are tender, which should take about five more minutes.

17. Step 17

    Just before serving, stir in some chopped parsley and a squeeze of fresh lemon juice for a bright finish.

18. Step 18

    When you’re ready to serve, ladle the soup into warmed bowls and top each serving with a generous dollop of that vibrant winter greens pesto.

19. Step 19

    Enjoy the comforting flavors and the satisfaction of a homemade meal that’s as nourishing as it is delicious!.