Crimson Winter Minestrone with Greens Pesto

Name: Crimson Winter Minestrone with Greens Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 lb Beet; 2 cups Cannellini Beans; 1 whole Carrot; 0.5 cup Cut Green Beans; 1 whole Cut Leeks; 1 whole Dried Bay Leaves; 1 dash Dried Chile Peppers; 0.67 cup Extra-Virgin Olive Oil; 0.25 cup Fresh Parsley; 1 tsp Fresh Rosemary; 2 cloves Garlic; 1 bunch Kale; 0.5 tbsp Lemon Juice; 4 cloves Minced Garlic; 1 oz Parmigiano Reggiano Cheese; 2 whole Roma Tomato; 0.5 tsp Salt; 0.5 lb Turnip; 1 bunch Turnip Greens; 5 cups Water; 1 whole White Onion; 1 cup White Wine

Dinner 🍽️Lunch 🥪Soup 🍲 Italian 🇮🇹 Low-Sodium Vegetarian 🥦Plant-Based 🌻

Crimson Winter Minestrone with Greens Pesto is a hearty, beet-kissed soup layered with sweet root vegetables, tender cannellini beans, and aromatic rosemary. A vibrant pesto of kale, beet greens, and turnip greens swirled with Parmigiano Reggiano and lemon adds a bright, herbal finish. Serve it on cold evenings when you want a nourishing, earthy bowl with a lively, peppery lift.

Prep20 mins
Cook45 mins
Serves4
DifficultyMedium

1

Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip the beet greens, turnip greens, and kale from their thick stems and wash the leaves well. Working in batches, cook each bunch in the boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to the ice water and repeat with the remaining greens. Discard the cooking water.
2

Remove the greens from the ice water and squeeze out as much water as possible.
3

Combine the greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in a blender or food processor; blend until smooth. Transfer the pesto to a bowl and cover the surface with plastic wrap.
4

Heat 1/4 cup olive oil in a large pot over medium-high heat. Stir in the 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 the heat to low. Continue cooking and stirring until the vegetables are a deep golden brown, 20 to 30 minutes.
5

Pour the remaining 2 tablespoons olive oil over the onion mixture. Stir in the leek, carrot, turnips, and beets. Increase the heat to medium-high and cook, stirring occasionally, for 5 minutes.
6

Pour the white wine over the vegetable mixture and scrape the browned bits from the bottom of the pot. Mix the cannellini beans and green beans into the vegetable mixture; pour in 5 cups water. Bring the liquid to a boil, reduce the heat, and simmer until the green beans are tender, about 5 minutes more. Stir in the parsley and lemon juice.
7

Divide the soup among heated bowls and serve with a generous dollop of the winter greens pesto.