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| My Minestrone Verde Ingredients |
I am always scouring Pinterest for Healthy recipes, and now I am on Maternity leave I have taken the opportunity to make some I have been drooling over... A couple of days ago I made this beautiful Minestrone Verdi.... it is seriously one of the most amazing things I have ever eaten..... and I love food!!
I am going to share with you guys the recipe but all credit is due to 'The Healthy Chef' who is my new food guru!
For the Soup
1 large leek, sliced
2 celery stalks, cut into small chunks
1 large green pepper, cut into chunks
2 Courgettes, cut into small chunks
100 g / 3 1/2 oz kale, calvo nero or silver beet chopped
250 g / 8 3/4 oz green peas
1 litre vegetable stock
( I also added Asparagus as it is in season and cheap in England at the moment)
For the Salsa Verdi
1 bunch green basil
1 bunch parsley
1 cloves fresh garlic, smashed
� tsp sea salt
3 tablespoons fresh lemon juice
6 tablespoons cold pressed olive oil
(Try and get the basil and parsley from the greengrocer as supermarket packets are small, inferior and usually double the price)
Saut� the leek and celery in a large saucepan over a low heat for 2 minutes until soft.
Add the stock, Courgette, Pepper and kale or calvo nero.
Simmer over a gentle heat for 10 minutes.
Add the peas.
Simmer for another 3 minutes.
Season with freshly ground white pepper if required.
Combine salsa verde ingredients into a good high-speed blender until a gorgeous green paste forms.
Adjust consistency and taste if necessary, adding a little more cold pressed olive oil or lemon.
Ladle the green minestrone into serving bowls.
Enjoy as is or top with a generous drizzle of salsa verde.
Serve immediately and enjoy.
The Salsa Verde is awesome on toast with avocado too!
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| Recipe and Bottom Image from 'The Healthy Chef' |