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MrBill
Spring minestrone with pesto
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Ingredients
Directions
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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.
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Cut small broccoli florets from the stalk. Peel the stalk and cut it into small blocks. Finely chop the rosemary.
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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.
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Stir in to taste pesto and serve the rest of the pesto. Tasty with baguette and grated cheese.
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Nutrition
225Calories
Fat15% DV10g
Protein26% DV13g
Carbs6% DV18g
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