A packed minestrone of vegetables with pesto soup recipe
It's the most delicious way to get your vegetable hotfix for the day.
Nearly 9 out of 10 Americans do not consume enough fruits andvegetables On a daily basis, but there are simple means of changing the amount of vegetables and fruits you eat without your diet lack delicious. This healthy minestroneSoupe The recipe is a hodgepodge of vegetables that will of course contribute that your diet does not lack the greenery. Vary the specific vegetables according to what is in your refrigerator and what seems good on the market, but make sure to finish with a spoonful of jarred pesto, which helps to bind all the bowl together.
Nutrition:200 calories, 5 g of grease (1.5 g saturated), 490 mg of sodium
Serves 4
You will need
1 tablespoon of olive oil
1 medium onion, chopped
2 clove garlic, minced
8 oz Yukon gold or red potatoes, cubes
2 average carrots, peeled and chopped
1 medium zucchini, minced
8 oz green beans, cut ends, cut in two
Black salt and pepper
1 diced tomato box (14 oz)
8 cups of chicken broth with low sodium content (or a mixture of stock and water)
½ c. Dried thumper
½ (14-16 oz) White beans can (Aka Cannellini), drained
Pesto
Parmesan for the grid
How to do it
- Heat olive oil in a large pot on medium heat.
- Add the onion and garlic and cook until the onion is translucent, about 3 minutes.
- Incorporate potatoes, carrots, zucchini and green beans.
- Season with a little salt and cook, stirring for 3 to 4 minutes to release vegetable aromas.
- Add tomatoes, stocks and thyme and turn heat down.
- Season with salt (if necessary) and pepper to taste.
- Simmer for at least 15 minutes and up to 45 years old.
- Before serving, stir in white beans and heat through.
- Serve with a pesto doll and a little grated parmesan.
Eat
The best part of the minestrone is that the same basic technique can be applied to almost any combination of vegetables. Change this recipe depending on the season, keeping onion, garlic, potatoes, pesto, tomatoes and intact stock but adding one of these opportune teams:
- Autumn: Cube Cube of Butternut and Germs from Brussels half divided
- Winter: Chard suisson chopped, shredded cabbage and chopped celery
- Spring: Start with cauliflower, then add asparagus and green peas or Fava beans in the last minutes before serving
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