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Luke Summers
Minestrone with green vegetables and herbs
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Ingredients
Directions
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Heat a dash of olive oil in a soup pot and fry the onion and garlic without coloring. Pour in the stock and bring to the boil.
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Add all vegetables and simmer for 4-5 minutes until the vegetables are al dente.
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Mix the basil with the thyme, Parmesan cheese, olive oil and salt into a thick paste.
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Spoon the hot minestrone into bowls or deep plates and add a tablespoon of the spice mixture. Serve with ciabatta or focaccia.
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50 minLunchmedium sized egg, creme fraiche, soft goat's cheese 55, frozen garden peas, frozen filo pastry, unsalted butter, lemon, fresh dill, zucchini, extra virgin olive oil, wafer-thin grilled ham,zucchini pie with goat's cheese and ham -
10 minLunchsmoked bacon, hearty wholemeal bread, rinse apple syrup, young mature goat's cheese,wholemeal bread goat's cheese-bacon-syrup
Nutrition
370Calories
Fat15% DV10g
Protein32% DV16g
Carbs16% DV48g
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