Green Minestrone

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* Exported from MasterCook II *

 

Green Minestrone - Apulia

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 6 Preparation Time :0:00

Categories : Italian Soups

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

2 cloves garlic -- crushed

1 onion -- chopped

1 fennel bulb -- diced

2 celery ribs -- thinly sliced

1 pound potatoes -- diced

1 pound Swiss chard -- shredded

1/2 pound collard greens -- shredded

1/2 pound beet greens -- shredded

1/2 pound turnip greens -- shredded

2 quarts vegetable broth or water

1 bay leaf

pinch ground cloves

salt and freshly ground black pepper

3/4 cup uncooked short macaroni

1 cup freshly grated Parmesan cheese

 

Heat the olive oil in a large pot and cook the garlic, onion, fennel,

and celery over moderate heat for 5 minutes. Add the potatoes, Swiss

chard, collards, beet greens, and turnip tops and continue to cook

for 5 minutes. Add 2 quarts of water, the bay leaf, cloves, and salt

and black pepper to taste. Bring to a boil, cover, and simmer for 1

hour. Increase the heat; when the soup is boiling, add the macaroni

and cook until it is tender but still firm. Serve with grated cheese

on the side. Serves 6.

 

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NOTES : A specialty of Bari. The green vegetables may be varied

according to what is in season. Cabbage, spinach, kale, beet greens,

watercress, and escarole all make excellent variations.