Tuscan Minestrone Vert

Name: Tuscan Minestrone Vert
Cuisine: Canadian
Ingredients: 1 small Onion, white, diced; 1 small Onion, white, diced; 2 Garlic cloves, sliced; 1 Celery, Stalk, Dice; 1 Celery, Stalk, Dice; 1 Zucchini, diced; 1 head Fennel, sliced; 2 tbsp/30 ml Grapeseed Oil; 8 oz Green Peas, frozen; 8 oz Green Peas, frozen; 8 oz Fava beans, frozen, peeled; 24 Asparagus stalks; Parmesan rind; 6 cups Chicken Stock, light; 6 cups Chicken Stock, light; 8 oz Spinach leaf, blanched, refreshed; Juice of 1 lemon; S/P; 125 g Lobster Meat - 12 knuckle sliced/4 claw; 125 g Lobster Meat - 12 knuckle sliced/4 claw; 125 g Lobster Meat - 12 knuckle sliced/4 claw; 24 shards Pecorino Cheese; 12 Green Beans, cooked; 4 oz Kidney beans, cooked; 4 oz Fava beans, cooked, peeled; 4 oz Navy beans, cooked; 4 oz White beans, cooked; Herb Pecorino pesto - add ¼ cup Pecorino to Broccoli Rabe pesto; Herb Pecorino pesto - add ¼ cup Pecorino to Broccoli Rabe pesto; Herb Pecorino pesto - add ¼ cup Pecorino to Broccoli Rabe pesto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Soup Base

1 small Onion, white, diced
2 Garlic cloves, sliced
1 Celery

Europe
Americas
Italy
Canada
Tuscany
Soup
Gluten-free

Method

Make soup base - In saucepot, heat oil, add onion, garlic, celery, zucchini, fennel, peas, beans & asparagus stalks - sweat until translucent. Add the chicken stock & Parmesan rind, bring to a simmer & cook for 5-7 minutes.

Remove from the heat and allow to cool slightly but not cold - remove the parmesan rind.

Pour into a blender & combine until almost smooth. A