This week my Hollygrove box was packed with lots of leafy greens. Lucky for me, I love leafy greens! Jackpot! Phytonutrients? Yes please! Dietary fiber? Hell ya!

Since it’s getting chillier, I am very done with eating salads and other cold items, so I decided I’d make soup with these beauties. Usually green minestrone is a spring soup, but seasons don’t make sense in New Orleans, so I am giving myself license to make it in the fall. Watch out world! This girl does not play by the rules.

We’re going to start this soup with a green soffritto.

A soffritto is the way most italian dishes begin. In french it’s called a mirepoix, and it’s usually onions, celery, and carrots. I didn’t want to bring any orange into this recipe because the colors just did not vibe, so I nixed the carrots and used leeks instead. I’d have to call my Italian grandma to confirm, but I’m pretty sure it’s still considered a soffritto.

Add the soffritto mix to a dutch oven or large pot with olive oil and a large pinch of salt over low heat. Sweat the veggies slowly until they are soft, but haven’t taken on any color.

Next, add vegetable broth and water. I think vegetable broths can have a strong tomato or mushroom-y flavor, and I wanted to keep this soup super mild so the veggies really shine.

Once the broth is boiling, add the cannellini beans and frozen peas.

Boil until the beans and peas are tender and toss in the greens.

Turn the heat off and allow the greens to wilt. This should happen pretty much instantly.

Taste and season with salt and freshly ground black pepper.

Lastly, top with parmesan cheese. As Ina Garten would say, “If you can’t move to Italy, raise your own cows, harvest their milk, make cheese, and age it for 24 months, store bought is fine.”

Enjoy!

P.S. It’s a good thing this is a blog instead of a vlog because I scarfed this bowl down so fast moments after taking this photo. It’s good people, but it was not cute.

 

Green Minestrone

Serves: 4

Level: Easy

Ingredients:

1 medium onion, finely diced

2 celery stalks, diced

1 leek, whites and light green parts only, halved lengthwise and thinly sliced

2 T olive oil

4 cups water

2 cups low sodium vegetable broth

1 can cannellini beans, drained and rinsed

1 1/2 cup frozen green peas

1 cup chopped kale leaves, stems removed

1 cup fresh spinach

Salt and pepper to taste

1 oz parmesan cheese (for garnish)

 

Add the onion, celery, and leeks in a dutch oven or large pot with olive oil over low heat. Season with a large pinch of salt. Let cook until the vegetables are soft and translucent, about 10 minutes. Add vegetable stock and water and bring to a boil. Once boiling, add beans and peas. Cook until tender, 3-2 minutes. Add kale and spinach. Turn off heat and stir until greens are wilted. Taste and season with salt and pepper. Serve and top with freshly grated parmesan.