Spring Green Vegetable Minestrone | 80 Calories
“This is my nourishing vegetable soup of the moment. I absolutely love eating it, not only because it tastes so good, but because I can instantly feel the goodness and the benefit to my body. I love it straight from the pot and often top it with chopped avocado and a generous drizzle of salsa verde. If I want to pump up the protein, I’ll add some chicken or creamy white cannellini beans.” — Healthy Chef Teresa Cutter
What’s good about it? Basically everything!
Studies show that the health benefits from following a diet that focuses on a daily intake of vegetables include weight loss; diabetes control; lowered insulin secretion; improved sports performance; and reduced risk for diabetes, cardiovascular disease, high blood pressure and cancer.
These veggies act like pre-biotic in the digestive system that help to stimulate the favorable growth and activity of the good probiotic bacteria. This minestrone is low carb and low GI that will fill you up as well as help to keep insulin levels steady. Make a big pot and eat as much as you want any time of the day.
Ingredients
MINESTRONE
- 1 large leek cleaned and sliced
- 2 stalks celery cut into small chunks
- 1 large green bell pepper seeded and cut into chunks
- 2 large zucchini cut into small chunks
- 3-4 ounces kale chopped
- 9 ounces green peas fresh or frozen
- 4 cups vegetable stock
SALSA VERDE
- 1 bunch fresh green basil
- 1 bunch fresh parsley
- 1 clove fresh garlic
- ½ teaspoon sea salt
- 3 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil
- Fresh Ground White Pepper to taste
Instructions
- Sauté the leek and celery in a large saucepan over a low heat for 2 minutes until soft.
- Add the stock, zucchini, bell pepper and kale, and simmer over gentle heat for 10 minutes
- Add the peas and simmer for another 3 minutes.
- Season with freshly ground white pepper, if desired
- Combine salsa verde ingredients in a high speed blender and puree until a paste forms.
- Adjust consistency of the salsa verde with olive oil or lemon juice.
- Ladle the minestrone into a bowl, and top with a generous drizzle of the salsa verde.
- Serve immediately and enjoy!
Spa Index Kitchen Notes
Nutrition
About the Chef
Teresa Cutter is one of Australia’s leading authorities on healthy cooking and the founder of The Healthy Chef. Healthy Chef is a company that creates purely delicious functional foods for optimum health + wellbeing. We use organic and natural wholefoods and pride ourselves on developing quality that will inspire a deeper commitment to healthy living. A change in diet can bring about a change in health. Teresa is the author of five healthy cookbooks – Bite Me, The Anti-Aging Cookbook, Fit Food, The 80/20 Diet, and 101 Ways to Lose Weight.
Very very good! Perfect light soup for spa lunch or early dinner on hot days.
Gorgeous spring soup! Delicious with or without the salsa verde. Just a spoonful of pesto is good, too.
I clip a lot of recipes, but this one I actually made and it was WONDERFUL! I left out the green pepper since we’re not fans of it in our family, but it was just a fresh healthy soup that came together pretty fast.