Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

209,727Wine Reviews
161,380Members
30Seconds to join
Ad

Green Minestrone

Green Minestrone

Minestrone di Verdure
(Serves 6)

1-cup cannellini beans, soaked overnight in cold water
1 cup fresh beans (selection of blue lakes and yellow wax), cut into 1/4-inch pieces and blanched
1 cup fresh English peas, blanched
2 tablespoons olive oil
1 cup onion, diced
1-tablespoon garlic, minced
1-cup carrot, diced
1-cup celery, diced
2-cups zucchini, diced
1-cup canned Italian tomatoes, drained and chopped
6-cups vegetable stock
2-cups savoy cabbage, shredded

1-cup orzo pasta, cooked al dente
Salt and freshly ground black pepper


Drain cannellini beans. Cover beans with fresh water, bring to a gentle simmer and partially cook for 15 to 20 minutes. Remove from heat, add salt and allow to cool in liquid. Drain and set aside.

In salted boiling water, cook peas and beans separately for 2 to 3 minutes. Shock each in cold iced water to cool immediately. Drain and set aside.

In large enamel casserole, bring 2 tablespoons olive oil to a medium heat. Add onions and sweat until soft and transparent. Add garlic, carrots and celery and cook gently for 5 minutes.

Add zucchini and sweat for 1 minute. Add partially cooked cannellini beans, tomatoes and stock, bring to a gentle simmer. Cook until beans are tender (about 10 to 15 minutes).

Add savoy cabbage and cook for another 5 minutes until cooked. Stir gently.

Add cooked orzo. Check seasoning and adjust with salt and freshly ground black pepper to taste. Just before serving add blanched peas and fresh beans, and bring to a simmer to heat.

Garnish with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano or with a dollop of fresh basil pesto. Serve with grilled rustic Italian batard (cut bread 1/4-inch thick, grill, then rub with garlic clove and brush with olive oil.


GraceAnn Walden is a long-time food writer and publishes a free e-magazine: www.theyummyreport.com

If you have questions on the recipes email GraceAnn: gaw@sbcglobal.net


Complementary Wines: Merlot, Petit Verdot

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog http:www.graceannwalden.net.

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Grant Burge Red Wine
Grenache Shiraz Mourvèdre 2011,
Barossa, South Australia ...

NEED A GREAT HOLIDAY

WINE GIFT?

Give a gift subscription to my wine reviews for a friend. One size fits all tastes.

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 161,380 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award