There’s no recipe that British cookbook author and TV host Nigella Lawson can’t handle, which is why we were particularly excited to receive her new book. First up, a green tortelloni minestrone that doesn’t miss the tomatoes.
There is no type of minestrone I don’t like, but a green minestrone — one unsullied by tomatoes — is my favorite. The recipe that follows is a remarkably low-effort version with a generous yield: a minor episode of chopping is the prelude to a warming and sustaining meal for many.
- 3 tablespoons garlic-flavored oil
- leaves from a few sprigs of thyme, or 1 teaspoon dried thyme
- 3 cups frozen petits pois
- 2 leeks, halved lengthwise and thinly sliced
- 1 baking potato, peeled and finely diced
- 1 stalk celery, finely diced
- 2 large zucchini, half-peeled and finely diced
- 8 ounces green beans, trimmed and cut into short lengths
- 8 cups cold water
- 2 teaspoons kosher salt, or to taste
- 2 15-ounce cans cannellini or flageolet beans, drained and rinsed
- 1 pound fresh spinach-and-ricotta tortelloni
- leaves from a small bunch of basil
- 2 tablespoons grated Parmesan
- Warm the oil in a large, heavy saucepan (that has a lid), stirring in the thyme.
- Add the peas and turn them in the garlic-flavored oil, then tip in the prepared leeks, potato, celery, zucchini and green beans and stir in the heat of the pan.
- Pour in the water, add the salt, put the lid on the pan and let come to a boil, then – you will have to keep an eye, or certainly an ear, on it to tell when – remove the lid and let everything bubble cheerfully for 10-15 minutes or until the vegetables – check the potato particularly – are tender. You could let the soup stand at this stage; if I’m planning to press forward within an hour or so, I put the lid on to keep in the heat; otherwise it is better to let it cool swiftly before reheating.
- Remove 3 ladlefuls of soup mixture, trying to scoop up more vegetables and less liquid, and tip into a blender (or a large bowl if you’re using an immersion blender) and set this aside.
- Add the drained, rinsed cannelloni or flageolet beans to the pan and bring back to a boil, then add the tortelloni and bring it all up to a boil again. Turn off the heat.
- Add the basil and Parmesan to the reserved vegetables in your blender or bowl and whizz to a vibrant green purée, then scrape this back into the pan, stirring it into the soup. Let it stand for 10-15 minutes before eating.
Try out these winter soup recipes on Food Republic: