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Green minestrone.

Green minestrone.

Ingredients

4 tbsp Citizens of Soil extra virgin olive oil
2 garlic cloves, sliced
Pinch chilli flakes
4 shallots, finely sliced
2 celery sticks, sliced
1 large leek (or 2 small), sliced
1L fresh chicken stock (or veg stock)
200g ditalini, or any small pasta
100g cavolo nero
15g parsley, roughly chopped
10g dill, roughly chopped
1 lemon, juiced
Yogurt or creme fraiche, to serve

A little garlicky, a little lemony, heavy on the herbs, and unapologetically drizzled with Citizens of Soil EVOO—this is a bowl of something very green that still feels like comfort food.

Packed with nutrients from leeks and celery, deep green and iron-rich with seasonal cavolo nero, this recipe makes for an eye-catching twist on your usual bowl of soup. A little garlicky, a little lemony, heavy on the herbs, perfectly paired and unapologetically drizzled with the Olive Oil Club's November drop from Tarano, this dish is a simple delight.

Here's the method:

Peel, halve and finely slice the shallots. Set a large pot over a medium heat and add the Citizens of Soil olive oil. Once hot, add the shallots and fry, stirring occasionally, until the edges begin to catch and turn golden and crispy. This will take about 5-10 minutes.
Slice the celery, leeks and garlic. Strip the kale from their stalks and finely slice. Once the shallots are nicely frazzled, remove half from the pot and set aside for later. Add another glug of olive oil and the celery, leeks, garlic and chilli flakes along with a big pinch of salt and sweat down for 3 minutes.
Add the pasta to the pot, toasting it in the oil slightly before adding the stock. Bring to a simmer and cook for 7-8 minutes or until the pasta is cooked to your liking.
Add the cavolo nero to a heatproof bowl and cover with boiling water to blanch it. After 1-2 minutes, drain and rinse with cold water.
Add to a blender along with a splash of the water and blitz until smooth. Stir the bright green puree through the soup along with the remaining sliced cavolo nero and chopped herbs.
Cook for a further minute to wilt the kale and taste for seasoning.
Ladle into bowls, topping each one with a spoonful of yogurt or creme fraîche, a small handful of the frazzled shallots, a good squeeze of lemon, extra dill and a generous drizzle of Citizens of Soil extra virgin olive oil.

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