SPRING PESTO MINESTRONE SOUP



I know it's the finish of March, yet regardless we're having soup here!

Spring Pesto Minestrone Soup to be correct.

Soup is clearly a fall/winter thing, yet I trust that on the off chance that you stack it with crisp spring veggies and herbs, you have an awesome spring soup simply asking to be eaten.

We've been eating solace nourishments (like this Hearty Venison Chili and Slow Cooker Lentil Stew!) throughout the entire winter. It's still somewhat nippy here, so soup is as yet a decent decision, yet I'm simply needing something lighter in the stomach.

Talking about lighter spring formulas, you MUST experiment with these other late faves!!

As the seasons change, I want to change different things throughout my life. For example, my storage room and my closet. Admission time: each season, I wind up poring through my most loved sites and magazines for a change! Regardless of whether it's another swimming outfit or shoes, comfortable fall sweaters and boots, spring tops to wear to work, or crisp stylistic layout for the condo, commercials get me each and every time!

Ingredients
  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 2 leeks, sliced (white and light green parts only)
  • 4 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 c. vegetable stock
  • 4 oz. short-cut pasta (I used shells)
  • 1 (14-oz.) can cannellini or Great Northern beans, drained and rinsed
  • 2 medium zucchini, diced
  • 1 c. peas, fresh or frozen
  • 1/4 c. chopped parsley
  • 1/4 c. chopped scallions
  • 1 Tbsp lemon juice
  • 1/2 c. basil pesto
  • Freshly grated Parmesan cheese, for serving


Instructions
  1. Heat the olive oil in a large soup pot over medium-high heat.  Add the onion, carrots, celery, and leeks.  Saute until tender, about 6-8 minutes.  Stir in the garlic for 30 seconds.  Season with salt and pepper.
  2. Add the vegetable stock slowly, increasing the stove heat to high.  When the stock is boiling, add the pasta and cannellini beans.  Reduce heat to low and simmer according to the pasta package directions (typically 9-11 minutes).  Halfway through cooking, add the sliced zucchini (if you add them too soon, they will get mushy). 
  3. ..........................................................................
Full Recipes : well-fedsoul.com


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