Cooking Wright

Spring Green Minestrone


Cooking time: about 20 minutes Prep time: 25 to 30 minutes (including pesto)
Makes: 6 servings

2 quarts vegetable or chicken broth (I use the „better than bouillon‰ paste)
2 leeks (about 1 1/4 lb total)
1/2 cup dried orzo (or other tiny pasta)
1 pound thin asparagus, tough ends removed
1 can (15oz) cannelloni (white kidney) beans, drained
1/2 pound edible-pod peas, ends trimmed (or just use frozen peas)
1/4 pound baby spinach leaves, rinsed and drained
Pesto (recipe follows)
Grated parmesan cheese
Salt and pepper


In a 5 to 6 quart covered pan, bring broth to a boil over high heat.
Meanwhile, trim and discard tough dark green tops and root ends of leeks. Cut leeks in half lengthwise and rinse well. Thinly slice crosswise.
When broth boils, add pasta and boil, covered, 5 minutes
Meanwhile, slice asparagus into 2-inch lengths. After pasta cooks 5 minutes, add asparagus, leeks, beans, and peas.
When pasta is tender to bite, 3 to 4 more minutes, add spinach. Cook just until spinach wilts, about 1 minute.
Ladle soup into bowls. Add pesto, cheese, and salt and pepper to taste.
Per serving: 203 cal.,19% from fat,14g protein, 4.3g fat, 34g carbo.


Prep time: 8 to 10 minutes Notes: If making ahead, cover and chill up to 2 hours
Makes: about 1/2 cup

1 clove garlic, peeled
3 tablespoons extra-virgin olive oil
3 tablespoons grated parmesan cheese
2 tablespoons water
1 cup (about 1 oz) lightly packed fresh basil leaves
1/3 cup (about 1/3 oz) lightly packed fresh mint leaves

In a blender, combine garlic, oil, water, water, basil, and mint; whirl till smooth. Add salt to taste.

Per tablespoon: 57 cal, 93% from fat; 5.9g fat; 0.8g carbo.

Jared ate this like no tomorrow when I fixed it at their house.

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