Minestrone Verde
"A perfect summer soup. Very light Quick and Easy too!"
Ingredients
Nutritional
- Serving Size: 1 (483.1 g)
- Calories 407.6
- Total Fat - 13.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 50.7 mg
- Sodium - 563.3 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 4 g
- Sugars - 9.4 g
- Protein - 18.1 g
- Calcium - 129 mg
- Iron - 5.1 mg
- Vitamin C - 39.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Process the basil, cheese, pine nuts and garlic in a food processor until finely chopped. Add 1 1/2 tablespoons oil; process until very finely chopped and fully combines, stopping to scrap sides of the bowl as necessary. Set aside.
Step 2
Heat the remaining 1 1/2 teaspoons oil in a medium Dutch oven over medium. Add the leeks; cook, stirring often until softened, about 6 minutes. Stir in the zucchini. Cook stirring occasionally, until zucchini is just tender but not brown, about 4 minutes.
Step 3
Add the chicken stock, and increase heat to medium high. Bring to a boil; reduce heat to medium low and simmer for 8 minutes.
Step 4
Cook the tortellini in a stockpot of boiling water for 3 minutes less than the package directions, omitting the salt and fat. Drain.
Step 5
Add the tortellini, spinach and peas to the soup. Cook until the spinach is wilted, about 1 minute. Stir in the lemon juice and salt. Ladle the soup into bowls, top with pesto, and sprinkle with pepper. Enjoy!
Tips
No special items needed.