Ezt ettem:

A tavaszi minestrone leves receptje

4 adag
1 quart vegetable or chicken stock
Salt
1/2 pound artichoke hearts (fresh or frozen), chopped roughly
1 15-ounce can of chickpeas
1 cup peas (fresh or frozen)
1/2 pound asparagus, cut into 1-inch chunks
2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
Up to 1/4 cup pesto
Grated parmesan or pecorino cheese for garnish

1 Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.

2 In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.

3 Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.

4 Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.

5 Turn off the heat and stir in the pesto.

Reszelt sajttal tálaljuk.

Beltartalom

Ez az étel (vagy egy összetevője) még nincs lezárva, ezért a tápértékadatok a későbbiekben változhatnak!
4 adag1 adag
Fehérje15.48g3.87g
Zsír27.72g6.93g
Szénhidrát97.86g24.47g
Rost11.34g2.84g
Kalória704.4kCal176.1kCal

Tetszett a recept? Likeolj minket!

Kulcsszavak

    Nincsenek kulcsszavak!

Hozzászólások

Jelenleg nincs hozzászólás

Csak bejelentkezett felhasználók kommentelhetnek!