If you don't already stash Parmesan rinds in your freezer, look for them at a supermarket with a specialty cheese section—ask for them if they're not prepackaged. You'll need six to eight rinds.
spring vegetable minestra with mint basil pistou
Spring Vegetable Minestra with Mint & Basil Pistou
Ingredient
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2 quarts cold water
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2 stalks fennel plus 1/2 cup diced fennel bulb, divided
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2 bay leaves
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1 small bunch fresh thyme
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½ teaspoon black peppercorns
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2 3-inch pieces orange zest
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8 ounces Parmesan cheese rinds
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1 cup diced tomato
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½ cup diced carrot
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½ cup diced green beans
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½ cup diced leek
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1 (15 ounce) can no-salt-added white beans, rinsed
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¼ teaspoon crushed red pepper
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6 cups chopped escarole
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4 cups spinach, stemmed
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½ teaspoon kosher salt
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½ teaspoon ground pepper
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3 cups lightly packed basil leaves
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1 cup lightly packed mint leaves
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¾ cup grated Parmesan cheese
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2 teaspoons chopped garlic
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¼ teaspoon crushed red pepper
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¼ cup extra-virgin olive oil
Soup
Pistou
Instructions
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To prepare soup: Bring water to a boil in a large pot over medium-high heat. Wrap fennel stalks, bay leaves, thyme, peppercorns and orange zest in cheesecloth and tie with kitchen string. Add to the pot along with Parmesan rinds. Adjust heat to maintain a simmer, partially cover and cook for 30 minutes.
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Stir in diced fennel, tomato, carrot, green beans, leek, white beans and crushed red pepper. Partially cover and simmer until the vegetables are very tender, about 30 minutes.
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Meanwhile, prepare pistou: Combine basil, mint, grated Parmesan, garlic and crushed red pepper in a food processor. Process until the herbs are finely chopped. Scrape down the sides. With the motor running, stream in oil and process until mostly smooth.
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Remove the Parmesan rinds and sachet from the soup. Stir in escarole and spinach; cook until wilted, about 5 minutes. Season with salt and pepper. Serve topped with the pistou.