#FeedingMen | Green Minestrone +Easter Menu + Recipes

Ham and green beans?  No thank you.  I am busily scouring the internet to plan Easter dinner.   It isn't actually my decision as my mom always decides the menu.  However, I am hoping to send over the menus that I would like this year.   I am hoping she can overlook those haters and losers who won't eat  lamb and go with it for my sake.   Please please please...

I found one very compelling menu at Epicurious.   The other menu inspiration is actually a collection of traditional Italian Pasqua dishes that celebrate spring and Resurrection Sunday. 

Italian Easter Feast

Green Minestrone

Ragout of Lamb Shoulder with Cavatelli

Pot-Roasted Artichokes 

Radicchio, Fennel, and Olive Panzanella

Torta di Ricotta e Polenta

Green Minestrone 


6 tablespoons olive oil, divided

1 leek, white and pale-green parts only, chopped

1/2 small fennel bulb, finely chopped

    1/2 small yellow onion, finely chopped

    2 celery stalks, thinly sliced

4 cups low-sodium vegetable or chicken broth

    2 small carrots, peeled, thinly sliced lengthwise on a mandoline

    1 cup fresh shelled peas or fava beans (from about 1 pound pods) or frozen

    Kosher salt, freshly ground pepper

    1/2 cup fregola, ditalini, or other tiny pasta

    1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves

    1/2 shallot, finely chopped

    2 red pearl onions or 1/4 small red onion, thinly sliced

    Shaved Parmesan (for serving)


Heat 2 tablespoons oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.

Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.

While pasta is cooking, process parsley and remaining 4 tablespoons oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.

Serves 4 - Recipe and Menu via Epicurious


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