Votes: 2
Rating: 4.5
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Minestra Verde
Prep Time15minutes
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. In a Dutch oven, heat 2 TBSP of the olive oil at medium heat. Add chopped pancetta and cook for about 3-4 minutes or when it starts to brown. Lower heat to medium-low.
  2. Add the cut leek and the fennel and stir to combine; saute for about 3-4 minutes.
  3. Add the garlic, thyme, bay leaf and smoked paprika. Season with salt and pepper.
  4. Stir in the water and the peas and bring to a boil. Reduce heat and simmer, covered for about 10
  5. Add the zucchini and spinach. Stir in the baking powder, it will keep the green vegetable looking bright green. Taste for seasoning and adjust to your liking.
  6. Remove bay leaf.
  7. To serve, portion the minestra into 6 bowls and top each with basil and shaved parmesan.
Notes
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Minestra Verde
Prep Time15minutes
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. In a Dutch oven, heat 2 TBSP of the olive oil at medium heat. Add chopped pancetta and cook for about 3-4 minutes or when it starts to brown. Lower heat to medium-low.
  2. Add the cut leek and the fennel and stir to combine; saute for about 3-4 minutes.
  3. Add the garlic, thyme, bay leaf and smoked paprika. Season with salt and pepper.
  4. Stir in the water and the peas and bring to a boil. Reduce heat and simmer, covered for about 10
  5. Add the zucchini and spinach. Stir in the baking powder, it will keep the green vegetable looking bright green. Taste for seasoning and adjust to your liking.
  6. Remove bay leaf.
  7. To serve, portion the minestra into 6 bowls and top each with basil and shaved parmesan.
Notes
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