Doesn’t that sound divine? So much more exotic than “Vegetable Minestrone with Pesto” but that is the rough translation.
I love soups. I make them about once a week in the winter months, so I had to try this recipe from Cooking with Italian Grandmothers. This is from Daria who brought us the first dish I tried- the Pesto Lasagna. So I knew I was in good hands.
Just sauté a few cloves of garlic and half a red onion in some olive oil.
When it starts to caramelize, add half a diced fennel bulb, a stalk of celery diced, little more than a quarter pound potato and a cup of cooked chickpeas.
As a side note- this is the first time I have ever cooked chickpeas. Not shockingly- much better than canned.
Also add a quarter of a lemon, four cups chicken stock and a touch of stock. She also says that if you have a parmesan rind, throw that in. Thankfully I’ve been binge cheese eating, so I had a rind at the ready.
Cook this for about thirty minutes until potatoes are cooked. Or keep in the fridge until the next day.
When ready to eat, bring to a simmer and add half cup chard leaves and half cup chard stems, both chopped. Incidentally, have you seen a better looking leaf?
This only needs to cook for about a minute- until the stems are cooked, but the leaves haven’t lost their color.
Throw in a bowl with a dollop of pesto.
Sprinkle with extra Parmesan cheese to make sure you have a rind for later…
Delicious! Really good.