Cavatelli alla Minestrone Verti

Minestrone is a hearty Italian soup usually made with vegetables, beans, and pasta. In this recipe the traditional tomato-based broth is replaced with a clear base flavored with pesto that is mixed in just before serving. By adding vegetables in stages, we ensure each one retains its texture and flavor. 

INGREDIENTS

MAKES FOUR - SIX SERVINGS

For the pesto:

• 2 cups tightly packed basil leaves
• 1/3 cup extra virgin olive oil
• 1/4 cup pine nuts
• 2 cloves of garlic, chopped
• 2/3 cup Pecorino Romano cheese
• 2 tablespoons butter, softened

For the minestrone:

• 1 large leek
• 8 cups water
• 1 tablespoon kosher salt, plus more to taste
• 2 medium-sized potatoes russet potatoes, diced into 1/2” cubes
• 8 ounces small, thin carrots (about 4 carrots), diced into 1/2” coins
• 1 pound Sfoglini Cavatelli
• 1 small bunch lacinato kale, stems removed and cut leaves into 1/2”strips
• 8 ounces green beans, cut into pieces no larger than 1”
• 1 medium or 2 small zucchini squash, quarter and slice into 1/8” pieces
• 1 14.5-ounce can cannellini beans
• 8 ounces spinach, stems removed
• Red pepper flakes, to serve

DIRECTIONS

To prepare the pesto: combine all ingredients in a food processor and blend until it’s thoroughly combined but not completely smooth. Set aside in an airtight container. 

Halve and thinly slice the white and light green parts of the leek, reserve dark green leaves. Once your leeks are sliced, give them a good cleaning by filling a bowl with cold water and giving them a nice dunk. Use your hands to agitate the leeks in the water and break up the layers. Scoop the leeks out with a slotted spoon and set aside until you’re ready to use them. Do the same with the dark green leaves.

Bring the water to a simmer in a large stock pot or dutch oven. When tiny bubbles start to appear, add one tablespoon of kosher salt and the dark green leek leaves. Simmer them for 10 minutes, then remove and bring the water to a boil over high heat. 

Once the water is boiling, set a timer for 20 minutes, add the potatoes and carrots, and reduce the heat so the water is simmering. When there are 13 minutes remaining on the timer, add the pasta and the white and light green sliced leeks, stirring to combine and letting the soup return to a simmer. When there are 8 minutes remaining on the timer, stir in the kale. When there are 5 minutes remaining on the timer, add the green beans, zucchini squash, and the cannellini beans. Continue to stir and simmer. When the timer sounds, turn off the heat and stir in the spinach. 

When ready to serve, stir the pesto into the soup. A good ratio to follow is one rounded tablespoon of pesto for every two cups of soup, but this is subjective and should be added according to your taste. Taste the soup and add more salt, if desired (see chefs note).

Serve the minestrone with remaining pesto alongside and red pepper flakes. 

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Chef’s Note: Homemade pesto has a bright, fresh flavor and is recommended for this recipe. However, a jar of good quality storebought pesto will suffice. It works best to use small, narrow carrots for this recipe, as they cook more quickly when cut into coins. If using larger carrots, cut in half or in quarters before slicing. Use a very light hand when adding salt to the soup, as the pesto itself is quite salty and will easily infuse the soup with its flavor. The soup refrigerates very well, but consider adding more water when reheating as the pasta will absorb much of the liquid even after the soup is finished cooking.

Pasta Swaps: This recipe would also work well with Sfoglini Radiators or Whole Grain Radiators.