Minestra Verdissima

By akselden

Ingredients

• 1/2 pound spinach, washed
• 1/2 pound arugula (rocket), washed
• Extra virgin olive oil
• Salt and pepper
• 1 yellow onion, diced
• 2 small celery ribs, diced
• 2 medium leeks, including light green portion, well-washed and diced
• 2 green zucchini, diced
• 1/2 pound green beans, trimmed and cut into 1/2 inch lengths
• 9 cups chicken stock
• Bouquet garni of parsley, thyme and bay leaf
• 3/4 cup asparagus cut into 1/2 inch lengths
• A few drops lemon juice or vinegar

Details

Servings 6

Preparation

Step 1

Wilt the spinach and arugula briefly in a saute' pan over medium-high heat with a little olive oil and a pinch of salt. Drain in a colander. When the greens are cool, squeeze out the excess moisture and chop them roughly.

Saute' the onion and celery in 2 tablespoons of olive oil over medium heat in a wide, heavy-bottomed saucepan. When they are just tender, add the leeks, zucchini and green beans. Season them with salt and the herb bundle and bring to a simmer.

Taste the broth and adjust the seasoning if necessary.

When the vegetables are half cooked, add the asparagus. Turn off the heat when the vegetables are just cooked (they'll need about 3 to 5 minutes). Remove and discard the herb bundle, stir in the spinach and arugula, and check the seasoning once more. Add a few drops of lemon juice or vinegar and a little freshly milled pepper.

Garnish each bowl with a little fruity extra virgin olive oil.

Note: The soup will be more substantial with the addition of cooked rice or pasta, or by adding a slice of grilled bread and shavings of Parmesan. If you are not serving the soup immediately, chill it and add the wilted spinach and arugula after reheating.