Green Minestrone
Green Minestrone
Rating: (1 rated)
  • 2 zucchini, diced
  • 1 small leek, white part only, thinly sliced
  • 1 garlic clove, chopped
  • 2 tbsp (30 ml) olive oil
  • 5 cups (1.25 litres) no-salt-added chicken broth
  • 1 can (19 oz/540 ml) white kidney beans, drained and rinsed
  • 1 Parmesan cheese rind (optional)
  • 5 cups (150 g) spinach leaves, chopped in a food processor
  • 3 oz (85 g) small pasta shells or other short pasta
  • 2 tbsp (30 ml) pesto, homemade or store-bought
  • Freshly grated Parmesan cheese
  • Basil leaves (optional)
  • Preparation
  • In a large pot over medium-high heat, soften the zucchini, leek and garlic in the oil. Season with salt and pepper. Add the broth, beans and Parmesan rind. Bring to a boil. Cover and simmer over medium heat for 5┬áminutes.
  • Add the spinach and pasta. Continue cooking uncovered for 4 to 8 minutes or until the pasta is al dente, stirring occasionally. Remove from the heat. Add the pesto and mix well. Adjust the seasoning.
  • Serve in bowls. Garnish with grated Parmesan and basil leaves, if desired.
  • Description
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