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.
Ingredients
- 1 bunch beet greens
- 1 bunch turnip greens
- 1 bunch kale
- 0.67 cups extra-virgin olive oil
- 2 cloves garlic
- 1 ounce Parmigiano Reggiano cheese , grated
- 0.5 teaspoons kosher salt
Instructions
-
1
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.
-
2
Remove greens from ice water and squeeze out as much water as possible.
-
3
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.
-
4
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.
-
5
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.
-
6
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.
-
7
Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Three Meat Cannelloni Bake
This meat cannelloni is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Cast Iron Pork Chops - The Secret to the Best Pork Chops Is Your Cast Iron Skillet
These simple cast iron pork chops are cooked to perfection in a cast iron pan. Make sure you get good quality pork chops - otherwise you only need a handful of ingredients to create restaurant-quality pork chops.
German Chocolate Cake Icing
I created this icing while searching for a German chocolate cake frosting without eggs or evaporated milk. I find this recipe has more of a caramel flavor than other more traditional versions.