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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
winter green pesto				25.2167	0.0	5.61	0.1417
beet green	1	bunch		-	-	-	-
turnip green	1	bunch		-	-	-	-
kale	1	bunch		-	-	-	-
extra virgin olive oil	2/3	cup		25.2167	0.0	5.61	0.1417
garlic	2	cloves		8.94	1.9836	0.3816	0.03
parmigiano reggiano cheese	1	ounce	grated	25.2167	0.0	5.61	0.1417
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
winter minestrone	Red			25.2167	0.0	5.61	0.1417
extra virgin olive oil	6	tablespoons	divided	25.2167	0.0	5.61	0.1417
white onion	1		chopped	64.0	14.944	1.76	0.16
rom tomato	2		peeled grated	25.2167	0.0	5.61	0.1417
garlic	4	cloves	minced	8.94	1.9836	0.3816	0.03
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
bay leaf	1			-	-	-	-
chili flake	1	pinch		25.2167	0.0	5.61	0.1417
leek lengthwise	1	halved	cut	25.2167	0.0	5.61	0.1417
carrot	1		peeled sliced	52.48	12.2624	1.1904	0.3072
turnip	1/2	pound	peeled cubed	63.503	14.583	2.0412	0.2268
beet	1/2	pound	peeled cubed	97.5225	21.6817	3.6514	0.3856
white wine	1	cup		-	-	-	-
cannellini bean	2	cups	cooked	25.2167	0.0	5.61	0.1417
green bean	1/2	cup	cut	15.5	3.485	0.915	0.11
water	5	cups		0.0	0.0	0.0	0.0
flat leaf parsley	1/4	cup	chopped	25.2167	0.0	5.61	0.1417
lemon juice	1/2	tablespoon		1.6775	0.5261	0.0267	0.0183

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.