SPRING MINESTRONE SOUP
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Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
31
High
Nutrition per serving
Calories513.1 kcal (26%)
Total Fat16.2 g (23%)
Carbs68.2 g (26%)
Sugars10.7 g (12%)
Protein26.7 g (53%)
Sodium429 mg (21%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsolive oil
6green onions
sliced and separated into white and green parts
2garlic cloves
minced
1 lbbaby potatoes
or Yukon gold potatoes, cut into 1-inch chunks
1 x 15 ouncecan diced tomatoes
4 cupschicken bone broth
or vegetable stock
sea salt
15 ouncechickpeas
rinsed and drained
1 cupfrozen peas
1 bunchasparagus
trimmed and cut into 1-inch chunks
½ cupcanned artichoke hearts
chopped roughly
2 cupsgreens
chard, spinach, kale, arugula, etc, sliced into thin ribbons
¼ cuppesto
store bought, look for clean ingredients
freshly ground black pepper
Instructions
Step 1
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 sauté for 1 minute.
Step 2
Add the potatoes and cook for 1 minute more. Add tomatoes, stock, salt and pepper. Bring to a simmer then cover and cook over medium-low heat for 10 minutes.
Step 3
Add the chickpeas and green peas and cook for another 5 minutes. Add the asparagus and artichoke hearts, then the greens and cook for 2 minutes. Add pesto and additional salt and pepper to taste.
Step 4
Divide into bowls and top with remaining green onion.
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