Spring Minestrone

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 748, total fat 40 G., saturated fats 7 G., proteins 28 G., carbohydrates 72 G., fiber 12 G., cholesterol 17 mg, sodium 1683 mg, sugar 13 G.

This minestrone with pasta and beans is thick and hearty, but vegetables like leeks, green beans, peas, and spinach give it a bright and light spring flavor. Serve garnished with fresh radishes, basil pesto, chives, and Parmesan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

2 x 14 oz cans lima beans or large white beans, drained
1/4 cup extra-virgin olive oil
2 leeks (white part only), thinly sliced and washed thoroughly
2 cloves garlic, thinly sliced
2 l (8 cups) vegetable or chicken broth
1 cup ditalini pasta
1 cup frozen pearl onions, thawed and halved
0.5 cups canned chopped tomatoes
220 g green beans, cut into thirds
4 cups small spinach
1 cup fresh or frozen green peas (defrosted)
1 cup chopped fresh parsley

Innings

1 cup pesto
1 cup thinly sliced radish
1 bunch fresh cilantro, leaves picked
1 cup thinly sliced green onions
1/4 cup extra-virgin olive oil
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Ditalini pasta, tomatoes, onion sets, pesto sauce, radish, cilantro, green beans, spinach, leeks

Cooking the dish according to the recipe:

Soup:

In a small food processor, puree 1/4 cup lima beans until smooth. Set aside.
Place a heavy-bottomed saucepan or sauté pan over medium heat and add olive oil. Add the leeks and garlic and cook until the onions are translucent and soft, about 6 minutes. Season with salt and pepper.

Add the broth, pasta, pearl onions, tomatoes, and remaining beans. Bring to a boil and simmer until the pasta is tender, about 5 minutes. Taste. Add the beans and simmer for another 3 minutes. Stir in the bean puree, spinach, peas, and parsley.
Ladle the soup into bowls and top with a spoonful of pesto, some radishes, cilantro and green onions, a drizzle of olive oil and a sprinkle of Parmesan.

Categories:

recipe / Calorie content of prepared meals / Soups / Soups with pasta and cereals / Food Network - recipes

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