Create a simple variation of a classic minestrone soup. Packed with super green nutrients for energy. Use what ever you find at the farmers market in season.
Prep time: 15 minutes
Cook time: 20 minutes
4 -6 cups vegetable stock
1 bunch of kale, or chard, chopped
2 cups broccoli, small chop
2 heads fennel, sliced, then chopped
4 garlic cloves, smashed with salt
1 spring onion, minced
1/2 tsp. red pepper flakes
1/2 lemon, juiced, plus zest
1 cup olive oil
1 tsp. salt or to taste
1/4 cup parsley, chopped, optional
Bunch of basil leaves, 25 leaves
1/2 cup olive oil
1 cup parmigiano reggiano
1/2 cup walnuts, toasted 4 minutes, dry pan
1 clove garlic
squeeze of lemon
Mix all pesto ingredients in a food processor and pulse. Leave a bit chunky. Do not over mix. Set aside.
For the soup:
Add half of the olive oil to a hot pan, medium heat. Add onion, saute for 5 minutes. Add smashed garlic, red pepper flakes and 1/2 tsp salt. Add fennel and broccoli. Saute 5 minutes. Add stock and simmer for 8 minutes. Add kale , and the rest of the olive oil. Simmer another 3 minutes, or until kale is tender. Taste for salt. Add lemon juice, zest and chopped parsley. Turn off heat and stir. Taste again for seasoning.
Add half of the pesto and mix in. Put soup in bowls with a dollop of pesto on top of each.
Tip: I like to blend half the soup with an immersion blender, or processor. Add back into the pot.
Cooks Note: I save all the rinds of parmigiano. I add to soups as they are simmering. Kicks it up a notch.