Filter
Reset
Sort ByRelevance
MrBill
Spring minestrone with pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the cups and hard ends of the asparagus. Cut the asparagus heads in quarter lengthwise. Peel the forest and asparagus stalks all around with a peeler and cut into thin slices.
-
Cut small broccoli florets from the stalk. Peel the stalk and cut it into small blocks. Finely chop the rosemary.
-
In a soup pot, mix tomato juice with 500 ml of water, thyme, rosemary, ½ - 1 teaspoon of salt and freshly ground pepper. Bring the soup to the boil while stirring. Add all vegetables and ham strips and let the soup simmer for 10 minutes.
-
Stir in to taste pesto and serve the rest of the pesto. Tasty with baguette and grated cheese.
-
35 minMain dishRed onion, zucchini, Red pepper, Italian spices, olive oil, garlic puree, pizza and tomato, walnut cheese, oil to grease,spicy vegetable calzone -
25 minMain dishWhite rice, salmon fillets, (wok) oil, Mexican, wok sauce,salmon skewers with wok rice -
40 minMain disholive oil, onion, garlic, tomato cubes, Sun dried tomatoes, tuna, old white bread, Eggs, basil, bunch onion,tuna balls in tomato sauce -
25 minMain dishcod fillet, coalfish fillet, lemon juice, peanut oil, onion, Red pepper, trassi, sambal Badjak, garlic, ginger powder (djahé), tomato paste, ketjapmarinademanis, chicken broth tablet,ikan rhythms rythm
Nutrition
225Calories
Fat15% DV10g
Protein26% DV13g
Carbs6% DV18g
Loved it