Winter Market Vegetarian Minestrone with Radicchio Pesto

Source: Greg Lutes, 3rd Cousin

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on February 28, 2015.

Serves 16


½ cup olive oil
3 cloves garlic, minced
1 medium onion, diced medium
½ cup sliced carrots
1 small leek, sliced
1 cup diced celery root
2 cups spinach or escarole
2 cups chopped kale
2 cups diced potato
8 ounces chopped tomatoes
2 quarts vegetable stock (preferably homemade)
2 cups small shaped pasta
2 cups cooked beans (such as Borlotti)
Salt and pepper to taste

Radicchio Pesto
2 cups chopped radicchio
3 cloves garlic, peeled
1 cup extra virgin olive oil
½ cup grated Achadinha Capricious (or other Parmesan-style cheese), plus more to garnish
Salt and pepper to taste


For the soup: In a heavy-bottomed large pot, add the olive oil, garlic, onion, carrot, leek, and celery root. Sweat over medium-low heat for 5 minutes. Add the greens, potato, tomato, and stock and simmer until the potato is tender. While you are waiting, make the pesto (see below). Once the potato is tender, add the pasta and cook until tender. Add in the beans and season to taste. Add a little water if the soup is too thick, and adjust the seasoning.

For the pesto: Sauté the garlic and radicchio over medium-low heat with a little olive oil until the garlic is fragrant. Remove from heat. Place the mixture in a blender or food processer along with the remaining ingredients and process until smooth. Season to taste with salt and pepper.

To serve: Ladle into warm bowls and garnish with the pesto and grated cheese.

Farmers Market Ingredients