Winter Minestrone Soup

January 11, 2016

 

 

Minestrone Ingredients:

 

3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

1 pound leeks (2-3 leeks), cleaned and chopped

1 pound winter or bitter greens, such as collards, kale,  etc.

1 quart low-sodium poultry or vegetable stock

3 cloves garlic, peeled and finely minced (about 2 tsp)

1 Ttbsp.fresh chopped thyme

2 celery ribs

1½ pound turnips or rutabagas

1 13.5-ounce can full fat, unsweetened coconut milk

½ ounce fresh flat-leaf parsley

juice of half a lemon

salt and pepper to taste

Clean and Prepare The Vegetables

 

1-  Add the Ascolano Extra Virgin Olive Oil to a large, heavy-

bottomed stock pot or dutch oven.

 

2-  Clean, quarter, and chop the leeks and set aside.

Wash the greens, remove fibrous stems (if necessary), and

add to a large skillet with 1 cup of stock. Cover tightly with lid.

Wash and trim the ends of the celery.

 

3-  Cut in half lengthwise, chop, and add to a large bowl. Peel and

chop the rutabagas or turnip s into ½-inch cubes.  Add to the bowl

with the celery and set aside

 

4-  Mince and chop the garlic and thyme.  Heat to med and

melt the butter or ghee, add the leeks and stir to coat.

Continue cooking for 5 minutes, stirring frequently, so that the

leeks don't brown. Add this mixture to the pot with the leeks,

cook for one more minute until fragrant.

 

5-  Add the celery and rutabagas to the pot, and season with salt

and pepper. Cook the vegetables for 5-7 minutes, stirring

occasionally. Now add remaining ow sodium stock to pot, cover

and bring to a gentle boil.

 

Reduce heat and simmer for 15 minutes.

 

6-  While  vegetables  simmer, steam the greens over medium

heat until they are wilted down, but still vibrant in color and

mild to taste, about 10-15 minutes. You may need to gently

toss them halfway through the cooking time.

 

7- Transfer the wilted greens to a high-speed blender, with

the left over stock from the pan, coconut milk, lemon juice, fresh

parsley, and about a third of the cooked vegetables. Puree until

smooth, 30-60 seconds. Pour the puree into the pot and simmer

uncovered for another 10 minutes to let the flavors come

together and finish cooking the root vegetables.

 

Season with salt and pepper to taste. Top with a spoonful

of  Winter Herb Pesto, freshly cracked black pepper, and a

drizzle of olive oil. Serve hot.

 

Winter Herb Pesto Ingredients

 

1 ounce fresh flat-leaf parsley

4 ounces fresh rosemary

¼ cup fresh oregano or marjoram

½ cup shelled pistachios, dry roasted

½ cup Parmigiano-Reggiano (preferably raw), shredded

3 cloves garlic, peeled

juice of half a lemon

¼ tsp. salt (omit if using salted pistachios)

½ cup Lucero Ascolano Extra Virgin Olive Oil

 

Pesto Preparation

 

1-  Add all the  ingredients except for the  extra virgin

olive oil to the bowl of a food processor. Pulse a few times.

 

2-  With the food processor running, slowly pour in the

  just until it all comes together.

 

Serve immediately.

 

Taste Notes: Ascolano is Lucero Yellow Green Label-Med

 

Recipe adapted from James Trenda at Against All Grain

 

 

 


Print Article

Leave a Comment