Soup Scoop: Ricardo’s Green Minestrone

Hi Guys,

We are right in the middle of Soup Season and I could not be happier. I actually used to be scared of making soups LOL thinking they were difficult or had so many techniques,but once you start making some you begin to realize how easy and quick it is.  It’s a great way to use all the ingredients in your fridge and the perfect meal for these cold winter evenings. You just simmer your veggies, add broth, add some flavour, add more veggies or cooked protein(chicken,beef, beans) and let her simmer away. You dont have to stay in front of the stove and it’s a great thing to make if you work during the week as it lasts a few days and is even more tasty as leftovers.

Here is one I made for the first time at the beginning of Fall from RICARDO. It was in the “Back to School 2018” issue of his amazing mag!

Here’s his recipe which I’ve made over and over and again. I also a different version I make only becuase of the different ingredients I had in my fridge that week. It just goes to show, you can make anything into a soup.

Green Minestrone (recipe taken from RICARDO)

2 zucchini,diced

1 leek,white part only, halved then thiny sliced ( I usually use about 3 leeks)

1 garlic clove,chopped

2 tbsp olive oil

5 cups chicken broth

1 can white kidney beans

1 Parmesan riind

5 cups spinach leaves, chopped

3 oz. small pasta shells or other short pasta

2 tbsp pesto

In a large pot over med/high heat soften zucchini,leek and garlic. season with salt and pepper.Add the broth, beans, and Parmesan rind and bring to boil. Cover and simmer for a few minutes. Add the spinach and continue to cook for 5-10 minutes. Remove from heat and add pesto to your pot and give it a stir. I like to boil my short pasta separately then add to each bowl with green soup when I’m ready to serve. Top with parmesan and a basil leaf if you’d like. SOoooo delicious!

Fran’s note: I’ve also made with chard instead of spinach, and chick peas instead of kidney beans and it was still amazing. Also, if you have cooked chicken from the night before, chop it up and throw it in also if you’d like.

You’ll see you will get more creative with soups the more you make them. See what you have as leftovers and open up those fridge veggie drawers, and get chopping.

Hope you enjoy this one, it’s definitaly a favorite in my house.

Buon apetito!

With Amore always,

Francesca xo

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