Minestrone Verde
Created by breezermom on September 5, 2021
- Servings: 4
- Prep Time: 5m
- Cook Time: 25m
- Recipe #37395
Ingredients
- 1 cup basil, coarsely chopped (fresh)
- 2 tablespoons shredded Parmigiano-Reggiano cheese
- 1 tablespoon pine nuts
- 1 garlic clove, chopped
- 2 tablespoons olive oil (divided)
- 2 cups leeks, thinly sliced
- 2 zucchini, sliced into half-moons (small zucchinis)
- 4 cups chicken stock (unsalted)
- 8 ounces fresh tortellini pasta (refrigerated)
- 3 cups spinach, coarsely chopped (baby spinach, about 3 ounces)
- 1 cup peas (frozen, thawed, green peas)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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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.
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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.
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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.
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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.
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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!
Nutritional Facts
- 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