Winter Greens Pesto

1. Bring a large pot of salted water to a boil and prepare a bowl of ice water; strip greens from coarse stems and wash well.
2. Working in batches, blanch beet greens, turnip greens, and kale in boiling water about 1 minute until bright and slightly limp; transfer to ice water and drain and squeeze out excess water.
3. Combine squeezed greens, 2/3 cup olive oil, 2 garlic cloves, Parmigiano Reggiano, and 1/2 tsp kosher salt in a blender or food processor; blend until smooth and cover.

Red Winter Minestrone

1. Heat 1/4 cup olive oil in a large pot over medium-high; add onion, grated tomatoes, 4 minced garlic cloves, rosemary, 1/2 tsp kosher salt, bay leaf, and chili flakes and cook, stirring, 5 minutes.
2. Reduce heat to low and continue cooking, stirring occasionally, until vegetables are deep golden brown, about 20 to 30 minutes.
3. Add remaining 2 tbsp olive oil, then stir in leek, carrot, turnips, and beets; increase heat to medium-high and cook, stirring occasionally, 5 minutes.
4. Pour in white wine and scrape browned bits from the pot; add cooked cannellini beans, green beans, and 5 cups water and bring to a boil, then reduce heat and simmer until green beans are tender, about 5 minutes.
5. Stir in chopped parsley and lemon juice to taste, divide soup among bowls, and serve each with a generous dollop of winter greens pesto.