Servings: 4
Calories: 80kcal
Top this Green Vegetable Minestrone with chopped avocado and salsa verde just before serving. Pump up the protein by adding white beans or chopped chicken breast when adding the stock.
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
Delightful with added beans or chicken. The nutrition is for one cup of soup, without the salsa verde, or added beans or chicken, so adjust accordingly. If you use a very scant drizzle of the salsa verde, your added calories are minimal -- roughly the fat grams of a teaspoon of olive oil.
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Nutrition
Serving: 1 bowl | Calories: 80 kcal (4%) | Carbohydrates: 11 g (4%) | Protein: 7 g (14%) | Fat: 2 g (3%) | Fiber: 8 g (33%)