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.
-
40 minMain dishfresh salmon fillet, Teriyaki Sauce, sunflower oil, lime, fresh pointed cabbage, cucumber, fennel bulb, bunch onion, unsalted cashew nuts, fish sauce, Japanese soy sauce,asian salad with salmon -
50 minMain dishfresh sage, soft butter, lime, salt and freshly ground pepper, veal steak,grilled veal entrecote with sage butter -
20 minMain dishfennel tubers, Parisian carrots, gnocchi di patate, fresh parsley, Cheese sauce, ricotta, mustard,gnocchi with fennel and cheese-mustard sauce -
110 minMain dishraw beetroot, shallot, garlic, Chestnut mushroom, (olive oil, dried mushroom, balsamic vinegar, roll fresh puff pastry, dairy spread chives light, medium sized egg,beet wellington
Nutrition
225Calories
Fat15% DV10g
Protein26% DV13g
Carbs6% DV18g
Loved it