Minestrone Verde
"Recipe source: Cooking Light (June 2017)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (469.9 g)
- Calories 340.5
- Total Fat - 13.5 g
- Saturated Fat - 3.7 g
- Cholesterol - 25.8 mg
- Sodium - 1363.9 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 5.1 g
- Sugars - 6.5 g
- Protein - 14.5 g
- Calcium - 208.5 mg
- Iron - 3.9 mg
- Vitamin C - 39.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a food processor process the basil, cheese, pine nuts and garlic until finely chopped. Add 1 1/2 tablespoons oil and process until combined.Set aside.
Step 2
In a dutch oven heat the remaining oil (1 1/2 teaspoons) over medium heat. Add leeks, cook, stirring often until softened about 5-7 minutes. Stir in zucchini and cook stirring occasionally until tender but not browned - 3-5minutes. Add chicken broth and bring to a boil over medium high heat. Reduce to medium low and simmer for 8-10 minutes.
Step 3
Meanwhile cook tortellini in a pot of boiling water for a few minutes less than package directions (5-7 minutes); drain.
Step 4
Add tortellini, spinach and peas to soup. Stir in lemon juice and salt.
Step 5
Ladle into bowls and top each serving with the pesto and sprinkle with pepper.
Tips
No special items needed.
2 Reviews
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