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Minestra Verde

Minestra Verde

Soups

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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.