Lentil Minestrone With Greens Recipes

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
• Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.

Steps:

• Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
• Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
• Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

Steps:

• Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
• Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
• Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
• Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
• Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
• When ready to serve, add the greens and pasta to the soup and heat through.
• Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
• Enjoy!

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.

Steps:

• Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.
• Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.

Steps:

• 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.
• Remove greens from ice water and squeeze out as much water as possible.
• 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.
• 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.
• 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.
• 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.
• Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.