Elizabeth Minchilli’s Green Minestrone
Food writer and market lover Elizabeth Minchilli, shares her Green Minestrone recipe to make sure the readers of The Cold Press stay warm this autumn.
This minestrone is all about green. Yes, you can add other veggies, but then it won’t taste like this version. Serves 4.
1 large fennel bulb
1 medium head of broccoli
1 medium head of cavolo romano (if you can’t find you can substitute regular cauliflower)
A handful of parsley
1 stalk celery
1 medium onion
3 cloves garlic, peeled and diced finely
1 parmigiano rind
3 cups spinach leaves, trimmed of thick stems
juice of 1/2 lemon
Grated parmigiano for serving
Extra virgin olive oil for serving (we used Tradizione from Marco Viola)
Stale bread, torn up in pieces
Roughly chop all the vegetables into bite sized pieces (about half inch). Add to large pot and cover with water by about 1 inch. Add about 2 tsp of salt and parmigiano rind. Bring to a boil and let simmer for 45 minutes.
Right before serving, remove the cheese rind and add the spinach. Adding the spinach at the very last minute increases the green hue of the soup. Let simmer about 4 minutes more, until the spinach is wilted.
Turn off heat, and add the lemon juice. Using an immersible blender, puree about half of the soup. You want to thicken the broth, but still have chunks. Taste and adjust for seasoning. But keep in mind you’ll add grated cheese in the plate, so that will add salt. Add more lemon juice if you’d like.
Ladle into bowls and top with a swirl of your best olive oil, and grated parmigiano. If you’d like, you can also add torn stale bread. (I like!)