Minestra di Erbe Passate

A Green Vegetable Purée

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


  • 2 or 3 little lettuces
  • a small crisp cabbage
  • a bunch of spinach beet
  • 2 large handfuls of fresh spinach
  • a large knob of butter
  • 3 tomatoes, roughly chopped
  • 1 potato, peeled and diced
  • salt and pepper


    Remove the biggest ribs from the beet, wash and roughly slice up all the greenstuff on a board, put it in a large bowl with water. Chop up the aromatics and simmer them in butter till they begin to colour. Put in the undrained greenstuff, with the tomatoes and potato, add salt and pepper and boil up, stirring. When the greens have reduced in volume, cover with hot water and cook briefly till tender, then pass through a sieve.

    Stir some fresh butter into the purée and, if you like, a little thick cream. Serve with grated parmesan.