Red Winter Minestrone with Winter Greens Pesto
This vegetable and cannellini bean soup gets its lovely red color from beets. It’s topped with a hearty kale, beet green and turnip green pesto.
Large pot of salted water should be brought to a boil.
Make an ice-water bowl.
Remove the tough stems from the kale, turnip, and beet greens, and then thoroughly wash the leaves.
Cook each bunch in batches for one minute, or until it turns bright green and slightly limp.
Repeat with the remaining greens and immediately submerge in ice water.
Delete the cooking water.
Squeeze out as much water as you can after removing the greens from the ice water.
Olive oil, 1/3 cup Garlic cloves, two Blend or process Parmigiano Reggiano cheese and 1/2 teaspoon kosher salt until smooth.
Put the pesto in a bowl and wrap the top in plastic wrap.