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Green Minestrone
© Melanie Acevedo

Green Minestrone

  • SERVINGS: 4
  • FAST

Swiss chard, spinach, celery—this soup is a veritable sea of greens. Potatoes, pasta, and Parmesan give it substance and, along with the fennel, a distinctly Italian feel.

  1. 3 tablespoons olive oil
  2. 1 onion, chopped
  3. 1 fennel bulb, chopped
  4. 3 ribs celery, chopped
  5. 1 1/2 teaspoons salt
  6. 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
  7. 1 quart canned low-sodium chicken broth or homemade stock
  8. 3 cups water
  9. 1/4 teaspoon fresh-ground black pepper
  10. 1/2 cup tubetti or other small macaroni
  11. 1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)
  12. 1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)
  13. 1/3 cup grated Parmesan
  1. In a large saucepan, heat the oil over moderately low heat. Add the onion, fennel, celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
  2. Add the potatoes, broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and simmer for 5 minutes longer.
  3. Add the Swiss chard and spinach and bring the soup back to a simmer. Cook, stirring occasionally, until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.
Notes Variations:
You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard, spinach, escarole, green cabbage, or kale. The more variety the better.

Suggested Pairing

Your best bet with all these greens is a charming, fruity red, such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with and highlight the vegetables.