Vegetarian Minestrone Soup, The Very Green Edition
This very green, spring inspired Italian minestrone soup is everything about nurturing your body cells with fresh nutrients and chlorophyl, to reinvigorate them and gain more energy.
Servings: 4
Ingredients
- 4 cups low sodium vegetable broth
- 1 cup green peas
- 1 small zucchini diced
- 1/2 cup cauliflower I used Romaine cauliflower, for its gorgeous color
- 1/4 cup barley
- 1/2 cup green beans
- 1 small fennel bulb diced
- 1 yellow onion finely diced
- 2 garlic cloves crushed
- 2 celery stalks diced
- 1 small broccoli head with its leaves cut into small florets
- 1 tbsp extra virgin olive oil
- Handful fresh spinach
- 1 tbsp fresh basil pesto
- 1 large bunch fresh parsley chopped
- Freshly ground black pepper
Instructions
- Heat the olive oil over medium heat in a medium soup pot, then add the onions and cook for 3 minutes, stirring frequently, until translucent.
- Add the peas, green beans, fennel, zucchini, barley, garlic and celery, mix to combine and cook for 5 minutes, stirring frequently.
- Add the vegetable broth and bring to boil over medium heat, then turn the heat to low and simmer for 20 minutes.
- Add the fresh spinach, broccoli and cauliflower, and simmer for 5 more minutes, then add the parsley and season with black pepper.
- Divide into serving bowls, add a dollop fresh pesto and serve warm.
Notes
