Photo: Mike Kenneally
Summer Vegetable Minestra with Orzo and Arugula Pesto
20 ingredients
openrecipes
A piece of Parmigiano-Reggiano rind simmered slowly in a broth releases the rich, savory character of the cheese itself into the liquid. The result is a deep, incredibly complex background against which summer vegetables and peppery arugula pesto really shine.
Estimated Nutrition (whole recipe, rough)
480
Calories
38g
Protein
21g
Fat
38g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup walnuts
- 2 cups lightly packed baby arugula
- 1 garlic clove, minced
- 4 Tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 2 leeks, about 1 lb. total
- 3 Tbs. extra-virgin olive oil
- 3 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 1 tsp. minced fresh rosemary
- 4 cups low-sodium chicken or vegetable broth
- 2 large ripe tomatoes, seeded and chopped
- One 2-inch piece Parmigiano-Reggiano rind
- 2 tsp. kosher salt, plus more, to taste
- 1/2 cup orzo
- 1/2 lb. green beans, cut into 1 1/2-inch lengths
- 1 zucchini, cut into 3/4-inch chunks
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes