Minestrone Verde w/ Pistachio Gremolata
Yield: 8 servings
This burst of spring in a bowl is as quick and easy as it is nutritious thanks to a combination of fresh, frozen, and canned ingredients, including nine green vegetables. *Note: You can substitute fresh or frozen green beans and peas; just adjust cooking time and add about 1 cup vegetable stock.
2 tablespoons olive oil
1 bunch green onions, thinly sliced
6 celery hearts, diced
8 ounces diced green bell pepper
1 bunch asparagus, cut in half, bottom half discarded and remainder cut into 1-inch pieces
10 ounce bag shaved Brussels sprouts
4 ounce can mild green chilies with juice
1 tablespoon 21 Spice Salute (from Trader Joe’s but can sub 1/2 teaspoon each 6 dried Italian-leaning spices, e.g.: basil, marjoram, oregano, tarragon, thyme, rosemary)
2 large cloves garlic, minced
Sea salt to taste
*15.5 ounce can green beans, undrained
*15.5 ounce can green peas undrained
5 ounces baby spinach
10 ounce bag riced cauliflower, cooked in bag according to directions
15.5 ounce cannellini beans with liquid
1 tablespoon tomato paste
2 tablespoons sweet pepper brine (or sub bread and butter pickle brine),
15-ounce can lite coconut milk, 1/2 cup dry white wine, e.g. chenin blanc-viognier
In large soup pot over medium, heat olive oil to simmering. Add all raw ingredients + green chilies, spices, garlic, and sea salt to taste, and saute 3 to 5 minutes or so until tender. Add remaining ingredients, one at a time, stirring well, and cook until spinach is wilted and flavors are married. Adjust salt as desired. Serve hot topped with Pistachio Gremalota.
Pistachio Gremalota
Stir together equal amounts chopped parsley, lemon zest, and chopped pistachios, about 2 tablespoons each.
