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.
Season: Spring/Summer
Prep time: 15 minutes
Cook time: 20 -25 minutes
Serves 4
Soup
4 -6 cups vegetable stock, recipe below
1 bunch asparagus, tips only
1 bunch of spinach, or kale, chopped
2 cups english peas
1 head fennel, sliced, then chopped
4 garlic cloves, smashed with salt
1 spring onion, minced
1/4 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
Pesto Ingredients (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
Preparing Pesto
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 on medium heat. Add the onion, and saute for 5 minutes. Add smashed garlic, red pepper flakes and 1/2 tsp salt. Add fennel and Saute 5 minutes. Add warm stock and simmer for 8 minutes. Add spinach, asparagus, peas, and the rest of the olive oil. Simmer another 5 minutes, or until vegetables are tender. Taste for salt. Turn off the heat. Add lemon juice, zest and chopped parsley. Taste again for seasoning.
If using. Add half of the pesto and mix in. Put soup in bowls with a dollop of pesto on top of each.
Easy Vegetable Stock Recipe: In a soup pot on medium heat, add 2 tbsp. of olive oil. Then add 2 carrots, 2 stalks of celery, 1 turnip, 1 white onion , 2 leeks, 2 twigs of thyme, handful of parsley, 1 garlic, smashed , 7 whole pepper corns, and 1 tsp. sea salt.
Large chop on vegetables. Add 6 cups of filtered water, and simmer for 1-2 hours. Strain and discard vegetables.
Keeps in the refrigerator up to 5 days. Broth can be stored in the freezer up to 3 months.
Cooks Note: I save all the rinds of Parmigiano. I add to soups as they are simmering. Kicks it up a notch.