Snap Pea Minestrone Verde
Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce.
Ingredients
- 1 clove garlic minced
- 2 tablespoons pine nuts
- 1 cup chopped basil
- 1/4 cup grated Asiago or Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- Maldon sea salt
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- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced leek
- 2 small zucchini halved lengthwise and sliced into half-moons
- 4 cups chicken stock
- 3 cups coarsely chopped baby spinach stemmed, if necessary
- 1 cup cooked orzo
- 1 cup shelled snap peas or frozen peas thawed
- 1 teaspoon fresh lemon juice
- 1 teaspoon Kosher salt
- freshly ground black pepper to taste
Instructions
- Using a mortar and pestle, mash the garlic. Add in the pine nuts and mash. Work the chopped basil in by adding 1/4 cup at a time until mashed. Stir in the cheese and olive oil. Season with salt, to taste.
- Heat the olive oil in a 4-quart saucepan over medium heat. Add the leeks and cook, stirring, until soft, about 6 minutes. Add in the zucchini and cook, stirring, for an additional 3 minutes.
- Add the chicken stock to the pan. Increase the heat to medium-high. Once boiling, reduce the heat to a simmer.
- Add the spinach to the soup. Cook until the spinach wilts, about 1 minute.
- Add the cooked orzo, peas, lemon juice, salt and pepper to the soup. Taste and adjust the seasonings.
- Serve in four bowls topped with a dollop of pesto.
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Notes
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 348kcalCarbohydrates: 30gProtein: 15gFat: 19gSaturated Fat: 4gCholesterol: 11mgSodium: 1045mgPotassium: 543mgFiber: 3gSugar: 6gVitamin A: 2761IUVitamin C: 23mgCalcium: 129mgIron: 3mg
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