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.
-
30 minMain dishWhite rice, winter carrot, leeks, unsalted butter, dried laurel leaves, curry powder, wheat flour, semi-skimmed milk, codfish, frozen garden peas,fish ragout with rice and vegetables -
20 minMain dishSpaghetti, olives with white cheese, minced beef, egg, bread-crumbs, olive oil, tomato sauce, vinegar, lettuce with garden herbs,spaghetti with olive meatballs -
20 minMain dishchicken breast, (sunflower oil, Oriental wok mix, mild tandoori sauce, shawarma sandwiches, creme fraiche, fresh parsley,oriental chicken tandoori -
12 minMain dishthin bacon strips, lemon, small red onion, sundried tomatoes in pot, sliced chestnut mushrooms, lentils in pot, arugula, feta,mushroom-lentil salad with feta
Nutrition
225Calories
Fat15% DV10g
Protein26% DV13g
Carbs6% DV18g
Loved it