Print
Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free
Recipe Contributed By Claudia's Mesa

Share This Recipe

Minestra Verde

Prep Time 15 minutes
Cook Time 15 minutes
servings

Ingredients

  • 4 tbsp olive oil
  • 1/4 lb pancetta, sliced and chopped small
  • 1 medium leeks, white and green parts, chopped
  • 1 small fennel, fresh; bulb chopped
  • 1 large clove garlic, minced
  • 1/2 tsp thyme, dried
  • 1 bay leaf, dried
  • 1/2 tsp paprika, smoked
  • 6 cups water
  • 2 cups peas, green, dried; cooked according to package instructions
  • 2 cups zucchini, diced in 1/2" pieces
  • 2 cups spinach, chopped
  • 1/2 tsp baking soda
  • 2 tsp salt
  • 1/2 tsp pepper, black
  • 1/2 cup basil, torn up with your hands, as garnish
  • parmesan cheese, shaved, as topping

Instructions

  • 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.
  • Add the cut leek and the fennel and stir to combine; saute for about 3-4 minutes.
  • Add the garlic, thyme, bay leaf and smoked paprika. Season with salt and pepper.
  • Stir in the water and the peas and bring to a boil. Reduce heat and simmer, covered for about 10
  • 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.
  • Remove bay leaf.
  • To serve, portion the minestra into 6 bowls and top each with basil and shaved parmesan.
Comments