Filter
Reset
Sort ByRelevance
Luke Summers
Minestrone with green vegetables and herbs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Add all vegetables and simmer for 4-5 minutes until the vegetables are al dente.
-
Mix the basil with the thyme, Parmesan cheese, olive oil and salt into a thick paste.
-
Spoon the hot minestrone into bowls or deep plates and add a tablespoon of the spice mixture. Serve with ciabatta or focaccia.
-
25 minLunchchicken bouillon, pak choi, ginger powder (djahé), cucumber, Chinese coal, coconut milk, bean sprouts, shrimp, sambal oelek, lemon juice, smoked chicken fillet, fresh coriander, flat leaf parsley,thai soup with chicken and prawns
-
15 minLunchegg, mini-romaine, chicory, White wine vinegar, oil, fine mustard, dill, purslane, Dutch strawberries, smoked norwegian salmon,pokelein salad with smoked salmon and strawberries
-
35 minLunchciabatta, herb butter, breakfast bacon, bunch onion, extra mature cheese,melted bread from mieke
-
40 minLunchsticking potato, olive oil, onion, garlic, egg, dill, salmon fillet, sour cream,potato tortilla with salmon and dill
Nutrition
370Calories
Fat15% DV10g
Protein32% DV16g
Carbs16% DV48g
Loved it