Photo: Cala
Spring minestrone soup with pesto
11 ingredients
30 min + 1 hr
Serves 6
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This light and summery soup makes the most of springtime vegetables, don't forget a dollop of pesto on top.
Estimated Nutrition (whole recipe, rough)
733
Calories
34g
Protein
41g
Fat
60g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 3 tbsp olive oil
- 40g/1½oz butter
- 2 large onions
- 1 leek
- 250g/9oz potatoes, peeled and finely chopped
- 3 sticks celery
- 150g/5oz savoy cabbage
- 2 litres/3pints 10½fl oz beef or vegetable stock
- 400g/14oz can Italian chopped tomatoes
- salt and freshly ground black pepper
- 2 tbsp green basil pesto
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes